Instant Pot Pad Thai | The Mountain Church

Ingredients

• 1 ½ lbs Chicken Breasts (cubed)
• 3 Tbls Peanut Butter (creamy)
• 1/2 cup Coconut Aminos (can also use low sodium soy sauce)
• 1 Tbls Fish Sauce
• 1 Tbls Sesame Oil
• 2 Tbls Rice Vinegar
• 1/3 cup Brown Sugar
• 3 cloves Garlic (minced)
• 1 Tbls Fresh Ginger (minced, or 1 tsp powdered ginger)
• 1/4 tsp Crushed Red Pepper Flakes
• 1 cup Water
• 2 Tbls Lime Juice
• 8 oz Rice Noodles (I use Annie Chuns or Thai Kitchen)
• 1/4 cup Green Onion (chopped)
• 1 ½ cups Shredded Carrots
• 1/4 cup Cilantro (chopped)
• 1/2 cup Peanuts (chopped)
• 1 Lime (cut into wedges)