Print

Instant Pot Chicken Pad Thai Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

This Instant Pot Pad Thai recipe offers a quick and flavorful take on the classic Thai street food, featuring tender cubed chicken, a creamy peanut sauce, and traditional pad Thai noodles. Ready in under 30 minutes, it combines the convenience of pressure cooking with vibrant Asian-inspired flavors and fresh garnishes like cilantro, peanuts, and lime wedges.

Ingredients

Scale

Protein

  • 1.5 lbs Chicken Breasts (cubed)

Pad Thai Sauce

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

Noodles and Vegetables

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

Garnishes

  • 1/4 cup Peanuts (chopped)
  • 1/4 cup Cilantro (chopped)
  • 1 Lime (cut into wedges)

Instructions

  1. Add Chicken: Add your cubed chicken breast to the Instant Pot, ensuring the pieces are evenly spread out in the pot.
  2. Prepare Sauce: In a small bowl, combine the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, crushed red pepper flakes, lime juice, water, minced ginger, and garlic. Stir until well blended, then pour this mixture over the chicken in the Instant Pot. Give it a gentle stir to coat the chicken evenly.
  3. Pressure Cook: Seal the Instant Pot lid securely and set it to pressure cook on high for 7 minutes. The pot will take about a minute to come to pressure before the countdown begins.
  4. Soften Noodles: While the chicken cooks, bring 3 cups of water to a boil. Place the rice noodles in a large bowl and pour the boiling water over them, soaking for 5-7 minutes until just softened. Drain the noodles thoroughly.
  5. Combine Ingredients: When the Instant Pot timer goes off, perform a quick release of the steam. Open the lid carefully, then stir in the drained rice noodles, shredded carrots, and chopped green onions. Toss everything together until well combined.
  6. Serve and Garnish: Serve the pad Thai in bowls and top with chopped peanuts, fresh cilantro, and lime wedges. Squeeze lime juice over to taste and enjoy this flavorful meal!

Notes

  • If you prefer a vegetarian version, substitute chicken with tofu and use soy sauce instead of fish sauce.
  • Adjust the crushed red pepper flakes to control spiciness.
  • Be careful not to over-soak the rice noodles, as they will cook slightly more when mixed with the hot chicken mixture.
  • For extra authenticity, garnish with bean sprouts and additional lime wedges if desired.
  • Make sure to do a quick release on the Instant Pot to avoid overcooking the chicken.

Keywords: Instant Pot Pad Thai, Thai chicken noodle recipe, easy Pad Thai, pressure cooker Pad Thai, peanut sauce, quick Thai dinner

Find it online: https://ricoloranz.com/instant-pot-chicken-pad-thai-recipe/