Instant Pot Pad Thai Recipe

Introduction

This Instant Pot Pad Thai is an easy, comforting dish that the whole family will love. Packed with flavor and texture, it tastes similar to your favorite takeout meal but is ready in about 30 minutes. It’s a perfect weeknight dinner that brings a delicious taste of Thailand to your table.

Ingredients

• 1.5 lbs chicken breasts, cubed
• 3 tablespoons creamy peanut butter
• 1/2 cup coconut aminos (can also use low sodium soy sauce)
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1/3 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1 teaspoon powdered ginger)
• 1/4 teaspoon crushed red pepper flakes
• 1 cup water
• 2 tablespoons lime juice
• 8 oz rice noodles (Annie Chun’s or Thai Kitchen recommended)
• 1/4 cup green onion, chopped
• 1.5 cups shredded carrots
• 1/4 cup cilantro, chopped (for topping)
• 1/2 cup peanuts, chopped (for topping)
• 1 lime, cut into wedges (for serving)

Instructions

1. Step 1: Add your cubed chicken breast to the Instant Pot.
2. Step 2: In a small bowl, mix the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, crushed red pepper flakes, lime juice, water, ginger, and garlic until well combined. Pour this sauce over the chicken and stir gently to coat.
3. Step 3: Secure the lid on the Instant Pot, select pressure cook, and set the timer for 7 minutes. It will take about a minute to reach pressure before the countdown starts.
4. Step 4: While the chicken cooks, bring 3 cups of water to a boil. Place the rice noodles in a large bowl and cover with the boiling water. Let them soak for 5-7 minutes until just softened, then drain.
5. Step 5: When the Instant Pot timer goes off, perform a quick release to release the steam.
6. Step 6: Stir the drained rice noodles, shredded carrots, and chopped green onions into the chicken and sauce mixture. Toss gently to combine everything well.
7. Step 7: Serve the pad thai in bowls and top with chopped peanuts, fresh cilantro, and lime wedges for squeezing over the dish.
8. Step 8: Enjoy your homemade Instant Pot Pad Thai!

Tips & Variations

• Soaking the noodles before adding to the sauce ensures they have the perfect texture and prevents them from getting mushy.
• Use low sodium soy sauce if you don’t have coconut aminos to control the saltiness.
• Add other veggies like bell peppers or snap peas for extra color and crunch.
• For a vegetarian version, substitute chicken with tofu and use tamari or soy sauce instead of fish sauce.
• If you like it spicier, increase the crushed red pepper flakes or serve with a side of sriracha.

Storage

Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water and warm in the microwave or on the stovetop over medium heat, stirring occasionally to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, beef, or even tofu for a vegetarian option. Adjust cooking times as needed for different proteins.

Do I have to use an Instant Pot?

No, you can cook the sauce and chicken on the stovetop in a skillet and then toss with soaked noodles. The Instant Pot simplifies and speeds up the cooking process but isn’t essential.

Instant Pot Pad Thai Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This Instant Pot Pad Thai is a flavorful and easy-to-make Asian-inspired dish featuring tender cubed chicken breasts simmered in a rich peanut butter and tamari-based sauce, combined with perfectly soaked rice noodles, fresh shredded carrots, and green onions. Topped with chopped peanuts, fresh cilantro, and lime wedges, this recipe delivers the taste and texture of your favorite takeout Pad Thai with minimal effort and in just 30 minutes.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sauce

• 1.5 lbs Chicken Breasts, cubed
• 3 Tbsp Peanut Butter, creamy
• 1/2 cup Coconut Aminos (or low sodium soy sauce)
• 1 Tbsp Fish Sauce
• 1 Tbsp Sesame Oil
• 2 Tbsp Rice Vinegar
• 1/3 cup Brown Sugar
• 3 cloves Garlic, minced
• 1 Tbsp Fresh Ginger, minced (or 1 tsp powdered ginger)
• 1/4 tsp Crushed Red Pepper Flakes
• 1 cup Water
• 2 Tbsp Lime Juice

Noodles & Vegetables

• 8 oz Rice Noodles (Annie Chun’s or Thai Kitchen recommended)
• 1/4 cup Green Onion, chopped
• 1.5 cups Shredded Carrots

Toppings

• 1/4 cup Cilantro, chopped
• 1/2 cup Peanuts, chopped
• 1 Lime, cut into wedges

Instructions

1. Add Chicken to Instant Pot: Place the cubed chicken breasts into the Instant Pot to prepare for cooking.
2. Prepare Sauce: In a small bowl, thoroughly mix the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, crushed red pepper flakes, lime juice, water, ginger, and garlic until well combined.
3. Combine and Stir: Pour the sauce mixture over the chicken in the Instant Pot and stir gently to coat the chicken pieces evenly.
4. Pressure Cook: Secure the Instant Pot lid, select the pressure cook function, and set the timer for 7 minutes. It will take around a minute to reach pressure before the countdown begins.
5. Soak Noodles: While the chicken is cooking, boil 3 cups of water. Place the rice noodles in a large bowl and cover them with the boiling water. Let them soak for 5-7 minutes until just softened, then drain well.
6. Release Pressure: When the Instant Pot timer goes off, perform a quick release to safely release the steam.
7. Combine Noodles and Vegetables: Stir the drained rice noodles, shredded carrots, and chopped green onions into the cooked chicken and sauce mixture in the Instant Pot. Toss everything together to combine well.
8. Serve and Garnish: Serve the Pad Thai in bowls and top each serving with chopped peanuts, fresh cilantro, and lime wedges for squeezing over the dish.
9. Enjoy: Dig into your delicious, homemade Instant Pot Pad Thai that’s bursting with authentic flavors and perfect textures.

Notes

• Pre-soaking the rice noodles before adding them to the sauce ensures they have the perfect texture and prevents overcooking.
• The recipe reduces saltiness by limiting fish sauce and replacing chicken broth with water without sacrificing flavor.
• Adding carrots and green onions after cooking preserves their crispness and freshness in the dish.
• Use creamy peanut butter for a smooth sauce consistency.
• For a gluten-free option, ensure your fish sauce and soy substitute are gluten-free brands.

Keywords: Instant Pot Pad Thai, easy Pad Thai, chicken Pad Thai, peanut sauce Pad Thai, Asian Instant Pot recipes, quick dinner, family-friendly meal