Pressure Cooker Take-Out: Shrimp Pad Thai

This noodle stir-fry, the national dish of Thailand, is beloved around the globe for good reason. One bite boasts salty, sweet, sour, and spicy flavors and a mix of chewy and crunchy.
Ingredients:
Sauce
• ¼ cup dark brown sugar (55g)
• 3 Tbsp soy sauce (45g)
• 3 Tbsp fish sauce (48g)
• 1 Tbsp lime juice (from about 1 lime) (16g)
• 2 tsp sriracha
• ½ tsp paprika
Noodles and serving
• 1 8-oz package pad thai noodles (dried rice noodles) (226g)
• 2 ½ cups water (377g)
• 1 Tbsp vegetable oil p(12g)
• 1 Tbsp vegetable oil (12g)
• 1 bunch scallions, white and light green parts thinly sliced; dark green tops cut into 1- to 2-inch pieces and kept separate
• 4 garlic cloves, smashed and coarsely chopped
• 1 large egg
• 1 lb jumbo shrimp, (21-25 per pound) peeled, deveined, and tail left on, if desired (454g)
• 4 oz bean sprouts, plus more for serving, if desired (113g)
• ¼ cup ½ cup dry roasted peanuts, plus more for serving, if desired (80g)
• Lime wedges, for serving
Active time: 20 minutes
Total time: 30 minutes
Device: CHEF iQ Smart Cooker
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