Instant Pot Chicken Pad Thai | The Leaf

Ingredients

• Sauce
• ¼ cup chicken broth, low sodium
• ¼ cup soy sauce, low sodium
• 2 Tbsp. rice vinegar
• 2 Tbsp. peanut butter
• 3 cloves garlic, minced
• ½ tsp. ground ginger
• 1 Tbsp. sesame oil
• ½ tsp. red pepper flakes
• 1 Tbsp. lime juice
• 1 Tbsp. honey
• Chicken Pad Thai
• 1 lb. chicken breast, diced into 1-1½” chunks
• 1 cup shredded carrot
• ¼ cup green onion, chopped
• 6 oz. brown rice pad Thai noodles
• 2 cups spiralized zucchini
• 1 cup bean sprouts
• 1 cup cabbage, shredded
• Garnish
• ¼ cup chopped peanuts
• 1 Tbsp. cilantro, chopped
• Lime wedges
• Extra chopped green onion