Preparation Instructions

• Wash all of your vegetables before cutting. Cut the green of your green onions into 1 inch segments. 
• Slice lime into 6 equal pieces, then set aside. 
• Chop ¼ cup of cilantro. 
• Dice 1 ¾ lbs of chicken breast into bite size pieces. 
• In a small bowl, combine garlic, ginger, peanut butter, fish sauce, soy sauce, lime juice, brown sugar, and sesame oil. 
• Bring 4 quarts of water to a boil. 

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Cooking Instructions

• Spray the pot of a pressure cooker with nonstick cooking spray.
• Add the diced chicken and the sauce mixture to the pot, then stir to combine. 
• Cook on high pressure for 7 min, then release the pressure through the pressure valve. 
•  When the water is boiling, remove it from the heat then add in 14 oz of rice noodles. 
• Allow to sit in the hot water, stirring occasionally, for 6-8 min or until they are just softened. 
• Strain immediately, then add to the cooked chicken in the pressure cooker. 
• Add green onions and shredded carrots, then stir to combine.

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For each serving:

• Pad Thai: 370g
• Top with ½ Tbsp peanuts
• Sprinkle of cilantro
• ⅙ lime

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