Name: Spicy Instant Pot Chicken Pad Thai
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken breast, diced; 1.5 oz Wide rice noodles; 1 large Egg; 1 tsp Avocado oil; 1 clove Garlic, minced; 0.5 tsp Fresh ginger, grated; 1 tbsp Tamari; 1 tbsp Lime juice; 1 tsp Honey; 1 tsp Sriracha; 0.75 cup Water; 0.25 cup Carrots, shredded; 2 tbsp Green onions, sliced; 1 tbsp Fresh cilantro, chopped; 1 tbsp Peanuts, crushed; 0.25 tsp Red pepper flakes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spicy Instant Pot Chicken Pad Thai

Pressure-cooked chicken and rice noodles tossed in a spicy tamari-lime sauce and finished with a silky scrambled egg.

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NUTRITION

Protein

37.3g

Fat

16.1g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast, diced

1.5 oz Wide rice noodles

1 large Egg

1 tsp Avocado oil

1 clove Garlic, minced

0.5 tsp Fresh ginger, grated

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Honey

1 tsp Sriracha

0.75 cup Water

0.25 cup Carrots, shredded

2 tbsp Green onions, sliced

1 tbsp Fresh cilantro, chopped

1 tbsp Peanuts, crushed

0.25 tsp Red pepper flakes

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PREPARATION

1
Set Instant Pot to Sauté and add avocado oil.
2
Add chicken, garlic, and ginger, sautéing for 2 minutes until chicken is lightly browned.
3
Stir in tamari, lime juice, honey, sriracha, red pepper flakes, and water, scraping the bottom to prevent burning.
4
Lay the rice noodles on top in a crisscross pattern to prevent clumping.
5
Close lid, set to Manual High Pressure for 2 minutes, then perform a Quick Release.
6
Remove lid, push noodles to one side, and crack the egg into the liquid, stirring quickly to scramble.
7
Toss in shredded carrots and green onions, allowing the residual heat to soften them.
8
Serve topped with fresh cilantro and crushed peanuts.