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Home / Course / Entree / Instant Pot Pad Thai – Gluten Free

Instant Pot Pad Thai – Gluten Free

Chicken, Dairy Free, Entree, Gluten Free, Instant Pot, Reader Favorites, Recipes

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We have been trying to get creative with meals for our daughter since she is both gluten and dairy free. She has been getting bored, especially at lunch. So my husband bought her a frozen pad Thai the other day and she loved it. I tasted it and thought, I can make this! Not only did I re-create that meal, but I did it in the Instant Pot in under 30 minutes!

*Updated 8/18/19

I love the peanut sauce in this dish so much. It is full of those amazing Asian inspired flavors that I love. To keep this gluten free, I use Tamari which is a gluten free soy sauce. I try to find low sodium, so that I have more control over the saltiness of the dish.I have also used coconut aminos which is a soy free alternative to soy sauce. Both are equally delicious.

 

The fish sauce is what really adds that depth of flavor that you find in Pad Thai, but it doesn’t overpower the other flavors. The acid from the lime juice and rice wine vinegar help balance things out. Peanut butter and brown sugar make the sauce so rich and add just the slightest hint of sweetness.

bowl with instant pot pad Thai noodles topped with cilantro and limeThe toppings are what really put it all together. I used fresh lime wedges, chopped cilantro, green onion and crushed salted peanuts. I love the texture that the peanuts add to the dish. It is perfect with the creamy sauce and noddles.

The sauce does have a little bit of heat from the pepper flakes but not much, so my husband and I love to add sriracha to ours to spice it up some more.

Does the chicken actually cook in such a short amount of time?

Yes! While you only set the timer for 7 minutes, it takes time for the pressure to build up and that time helps cook the chicken as well. It is also cubed, so it makes it even faster than cooking a large piece of meat.

What kind of noodles should I use?

When I was testing this recipe, I tried it with multiple different kinds of rice noodles. It came out well every time but there are a few things that I noticed. Brown rice noodles are a little more dense and they take just a little bit longer to get soft. I prefer plain white rice noodles that are thin and not too thick. My favorite brand is Annie Chun’s.

Tips
  • You can soak your noodles in hot water before adding them to the sauce to speed things up even more
  • Stir in mung bean sprouts for more veggies
  • Scramble some eggs to stir in at the end
Why don’t you add any salt?

I don’t add any salt to the dish because there are many components that can be quite salty on their own. I prefer to taste it at the end and add salt if needed. I never have with this dish because the Tamari, fish sauce and broth all have salt and it ends up seasoned very well for my taste. I always use low sodium Tamari and low sodium broth for this reason.

Instant Pot Pad Thai in a white bowl topped with cilantro and served with lime wedges

Used in This Recipe:

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This post may contain affiliate links. Please read my disclaimer. 

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4.42 from 278 votes

Instant Pot Pad Thai

Print Recipe
The easiest and most delicious Instant Pot Pad Thai, made in less than 30 minutes!
Prep Time:15 mins
Cook Time:7 mins

Equipment

  • Instant Pot

Ingredients

  • 3 Chicken Breasts cubed
  • 1/4 cup Green Onion chopped
  • 1/2 cup Tamari can also use soy sauce (low sodium) or coconut aminos
  • 2 Tbls Fish Sauce Use less for lower sodium
  • 2 Tbls Sesame Oil
  • 2 Tbls Rice Vinegar
  • 1/3 cup Brown Sugar
  • 3 Tbls Peanut Butter natural, creamy
  • 3 cloves Garlic minced
  • 1 Tbls Fresh Ginger minced (or 1 tsp powdered ginger)
  • 1/4 tsp Crushed Red Pepper Flakes
  • 4 Carrots cut into matchsticks
  • 1 cup Chicken Broth low sodium (can also use water)
  • 8 oz Rice Noodles I use Annie Chuns
  • 1/4 cup Cilantro chopped
  • 1/2 cup Peanuts chopped
  • 2 Limes one for juice, one cut into wedges

Instructions

  • Add the cubed chicken, green onions and carrots into the Instant Pot
  • In a small bowl, mix the tamari, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, juice of one lime, ginger and garlic until well combined and pour over the ingredients in the IP. Add the broth and stir well.
  • Put the lid on and set manual or pressure button to 7 minutes. When time goes off, do a quick release and remove the lid
  • Stir in the rice noodles and set the lid back on and leave it for 10 minutes. Stir together and check the doneness of the noodles. Put the lid back on if they need a little more time to soften
  • Once done, serve with fresh lime wedges and top with cilantro, green onions, and chopped peanuts

Notes

Why don't you add any salt?
I don't add any salt to the dish because there are many components that can be quite salty on their own. I prefer to taste it at the end and add salt if needed. I never have with this dish because the Tamari, fish sauce and broth all have salt and it ends up seasoned very well for my taste. I always use low sodium Tamari and broth for this reason. You can also use water in place of broth if you are sensitive to sodium.
  • Brown rice noodles are a little more dense and they take just a little bit longer to get soft. I prefer plain white rice noodles that are thin and not too thick. My favorite brand is Annie Chun's.
    Tips
    • You can soak your noodles in hot water before adding them to the sauce to speed things up even more
    • Stir in mung bean sprouts for more veggies
    • Scramble some eggs to stir in at the end

Nutrition

Calories: 467kcal | Carbohydrates: 53g | Protein: 32g | Fat: 14g | Fiber: 4g | Sugar: 16g
Course: Main Dish
Cuisine: Asian
Keyword: dairy free, gluten free, instant pot
Servings: 6 servings
Calories: 467kcal
Author: Sara

June 14, 2019 · 139 Comments

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Comments

  1. Jane says

    July 9, 2019 at 11:12 am

    5 stars
    Made this great recipe this evening. Used cooked noodles and prawns which were added at the end and just sautéd for a couple of minutes to heat through. Added some baby corn with the carrots too. Next time will also add some chilli for a bit of heat. A great tasty sauce which I will be using frequently now. Thanks for adding to my instant pot repertoire!

    Reply
    • Sara says

      July 9, 2019 at 9:07 pm

      5 stars
      I am so glad to hear this Jane, thank you for sharing!

      Reply
  2. Molly says

    July 15, 2019 at 9:30 pm

    This will be my first instant pot recipe and I can’t wait, thanks for sharing!

    Reply
  3. Rebecca says

    July 16, 2019 at 10:00 pm

    5 stars
    Made this tonight, and it was fantastic! Took quite a bit of self-control to follow the directions exactly (#freespirit), but so thankful I did. Delish!

    And you can’t beat a one pot dish!

    Reply
    • Sara says

      July 19, 2019 at 8:48 am

      5 stars
      Thank you for sharing Rebecca! So glad to hear that you loved it.

      Reply
    • Paula says

      February 14, 2020 at 9:15 am

      Does this recipe freeze well? Maybe reheat using instant pot vide function?

      Reply
      • Sara says

        February 15, 2020 at 6:57 pm

        Hi Paula, I would not recommend freezing and reheating this recipe. I don’t believe the texture would hold up well at all

        Reply
      • Erica says

        June 15, 2020 at 2:52 pm

        I wonder if you could freeze the chicken (and carrots?) in the sauce and thaw it in the fridge. I know people who cook and freeze or freeze raw PARTS of meals so maybe that would work here!

        Reply
  4. Suzanne says

    July 20, 2019 at 1:33 pm

    This looks so good! Does the fish sauce come through strong on this?

    Reply
    • Sara says

      July 20, 2019 at 2:26 pm

      5 stars
      The fish sauce is not overpowering at all, just adds more of that Asian flavor!

      Reply
      • Kyla says

        January 18, 2020 at 2:38 pm

        If I don’t have fish sauce, what could I substitute? Or would I need to substitute?

        Reply
        • Sara says

          January 18, 2020 at 7:42 pm

          5 stars
          You can leave it out and maybe add some extra garlic and ginger for a boost of flavor.

          Reply
      • Kyla says

        January 18, 2020 at 2:39 pm

        If I don’t have fish sauce would I need to substitute?

        Reply
  5. Vanessa says

    July 20, 2019 at 1:34 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Sara says

      July 20, 2019 at 2:27 pm

      5 stars
      It keeps well, my husband loves the leftover for lunch at work. It is not quite as saucy leftover because the noodles absorb some of it, but the flavor and texture are still great. Hope that helps!

      Reply
  6. Karen says

    August 21, 2019 at 12:44 pm

    When do you add the carrots? Four cut into matchsticks sounds like a lot…?

    Reply
    • Sara says

      August 21, 2019 at 12:59 pm

      5 stars
      The carrots are in step one and you can add less if you prefer, hope that helps

      Reply
    • Shawna says

      January 27, 2020 at 9:33 am

      Can I use Zucchini noodles instead of rice pasta?

      Reply
      • Sara says

        January 28, 2020 at 7:46 pm

        5 stars
        You can, just stir them in at the end and serve right away 🙂

        Reply
  7. Juliet says

    September 17, 2019 at 4:12 pm

    5 stars
    This is a fantastic recipe. Such great flavors! The first time I made it, before the changes, it turned out ok. The noodles were a bit stiff but I let it sit for a min or two in the hot pot and it turned out fine. The second time I decided to basically put all the ingredients in together at once (obviously not toppings) and then just cook it for 3 mins on high. This is from another recipe I often use and it always turns out perfectly. It did with this as well. 3 mins is enough to cook the chicken if they are cubes into small pieces. Perfect consistency!

    Reply
    • Sara says

      September 17, 2019 at 6:21 pm

      5 stars
      I’m so glad to hear that you enjoy the recipe, thank you for sharing 🙂

      Reply
    • Jill Mitchell says

      December 18, 2019 at 8:18 am

      Great idea!

      Reply
    • Megan says

      September 15, 2020 at 10:10 am

      I’m not sure what you’re saying you did differently? Just cooking for 3 minuets instead of 7?

      Reply
  8. Ashli Adams says

    September 21, 2019 at 7:30 pm

    I bought taste of thai noodles and they were not anywhere near to be being cooked after several minutes–I think it would be wise to just cook the noodles and add to the pot. I reset the IP for one minute and still had some hard noodles, but great flavor. I will make this again and cook the noodles separately! 🙂

    Reply
    • Chris says

      October 7, 2019 at 2:09 pm

      I used the same noodles but saw your post ahead of time, so I let them soak in hot water while IP was doing its thing!
      Then added after quick release and waited the 2 minutes. Everything was scrumptious!!

      Reply
      • Sara says

        October 14, 2019 at 4:43 pm

        5 stars
        So glad you enjoyed it!

        Reply
    • Danielle says

      January 6, 2020 at 6:00 pm

      I apologize in advance for my crankiness but I just ruined my dinner :(. I would definitely recommend putting a note in the recipe to use the super thin cellophane type noodles, not the more typically used thicker pad Thai noodles which need to be boiled. I threw the noodles in, waited the 10 min, tried to steam everything for another 10, and now have a pot of mush + undercooked noodles. Hopefully better luck next time!!

      Reply
      • Sara says

        January 6, 2020 at 8:21 pm

        5 stars
        I am sorry this happened Danielle, but I do have many instructions about the noodles both in the post and the note section of the recipe card for that very reason.

        Reply
        • Gary Hook says

          March 25, 2020 at 5:21 pm

          Sadly people don’t read, they scan. And then surprise surprise something does not work. 5 stars for your reply. You are a better person than me. ? I’m thinking I would have been a little more direct!

          Reply
      • Carol says

        November 23, 2020 at 4:07 pm

        4 stars
        We made with tofu. It turned out great! Thanks for the recipe.😊

        Reply
  9. Maureen says

    October 3, 2019 at 4:56 pm

    5 stars
    Totally a keeper! I added bean sprouts and snap peas (they needed to be used) at the end. Thanks for the great recipe.

    Reply
    • Sara says

      October 14, 2019 at 4:46 pm

      5 stars
      Thank you for sharing Maureen, so glad you enjoyed it!

      Reply
  10. Elise says

    October 7, 2019 at 10:55 pm

    This recipe looks amazing! How could I make this with a slow cooker/crockpot?

    Reply
    • Sara says

      October 14, 2019 at 4:43 pm

      Unfortunately I have not tested that method, and I don’t want to give you wrong information.

      Reply
  11. Jillian says

    October 20, 2019 at 6:21 am

    5 stars
    So good!! We followed this almost as written, but based off another reviewer, we cooked our Taste of Thai rice noodles separately for just 4 minutes, and then put them into the IP with lid back on for another 2 minutes to finish cooking in the sauce. This was excellent and easy cleanup, will definitely make this again 🙂

    Reply
    • Miri says

      March 6, 2020 at 8:29 pm

      5 stars
      Great recommendation! I tried just throwing the noodles in as the recipe stated, but they weren’t done after 15 minutes of being in the pot, so I threw everything in a pan, added a bit of water, and heated until dissolved. I think cooking the noodles separately is really smart.

      Great recipe, I will definitely make it again! I love that all of the ingredients are pretty normal. I had most of them on hand (other than rice noodles). This was quick, easy, and delicious! I would definitely recommend it!

      Reply
    • Kate says

      October 20, 2020 at 6:00 pm

      Could I add tofu instead of chicken ?

      Reply
    • Kate says

      October 20, 2020 at 6:01 pm

      Could I add tofu instead of chicken ?

      Reply
  12. Melissa Torres says

    December 10, 2019 at 7:09 pm

    4 stars
    we loved the sauce in this version of IP Pad Thai. However, I would cook the chicken separate and then add in the vegetables next time (we did 2 colors of peppers, mushrooms and green onions) for an additional 2 minutes. They were mushy when we cooked them from the beginning and we reduced the pt butter to 1 tbsp. My hubby liked it a lot though and that’s a win!

    Reply
  13. Lanier Swann Hodgson says

    December 13, 2019 at 8:25 am

    5 stars
    CANNOT say enough about this recipe. Eating Thai food with a gluten allergy is nearly impossible & this recipe made me feel “normal” (AND ALSO FULL!) for the first time in a very long time. Added bonus: I had nearly everything on hand already, so all I needed to grab were the fresh ingredients & noodles. Incredibly easy. Will be making this again & again!

    Reply
  14. Casey says

    December 13, 2019 at 8:20 pm

    5 stars
    Quick, easy to make and besides fresh green onion I actually had all the ingredients on hand! It was a hit with kids and adult alike. Everyone is already asking to have it again!

    Reply
  15. Heather says

    December 14, 2019 at 6:25 am

    5 stars
    I made this for dinner and it was a hit. My teenage son had it 2 nights in a row. I used brown rice noodles because its all I could find. I also threw some broccoli in just because I had it in the fridge. It’s definitely going on my make again list!

    Reply
  16. Jill Mitchell says

    December 18, 2019 at 8:23 am

    3 stars
    Fun to make and yummy. Please adjust the noodle directions. I tried your method for 15 minutes and they were still crunchy. No way can the noodles be done per recipe. For my taste and health goals I’ll add less soy sauce, sugar and a bit less pb next time.

    Reply
    • Sara says

      December 18, 2019 at 8:26 am

      5 stars
      There are many instructions and notes about the noodles in the post, because it can vary from person to person and can depend on the brand you use. Thank you for the feedback.

      Reply
  17. Caleb Moore says

    December 19, 2019 at 7:37 pm

    This looks great! Just so I understand, I’m a newbie, I need to cook the noodles first or I just throw them in?

    Reply
    • Sara says

      December 26, 2019 at 1:28 pm

      5 stars
      Thank you and there are two options. You can cook the noodles first and then stir in at the end. Or you can follow the main directions and sir them in uncooked and put the lid back on and let steam to cook. Hope that helps!

      Reply
  18. Jamie says

    December 29, 2019 at 6:29 pm

    This sounds yummy and easy to make. Can you make it without the fish sauce or with a substitute for the fish sauce?

    Reply
    • Sara says

      January 2, 2020 at 8:39 pm

      5 stars
      The fish sauce definitely adds to the flavor, but it would still be delicious without!

      Reply
  19. Jenni says

    January 4, 2020 at 7:13 pm

    5 stars
    First time making my own pad Thai and I am also a newbie instant pot user. I followed it exactly except for I used half as much sesame oil and fish sauce just for my personal preference. It was awesome! My husband and myself really enjoyed it. Can’t wait for lunch leftovers ?

    Reply
    • Sara says

      January 6, 2020 at 8:58 pm

      5 stars
      I am so glad that you liked it Jenni, thank you for sharing!

      Reply
  20. Pam says

    January 5, 2020 at 4:50 pm

    Great recipe! This was the first time I used my IP. I like my veggies to be a bit crunchy so I think I will leave some green onions to the side and add on top afterwards. My husband is impressed!

    Reply
    • Sara says

      January 6, 2020 at 8:57 pm

      5 stars
      I am so glad you enjoyed it and that it was a successful first time with the IP!

      Reply
  21. Kelley says

    January 7, 2020 at 6:54 pm

    4 stars
    Made this last night. Used 1.5 pounds of chicken breast tenderloins, a package of frozen Asian veggies from Trader Joe’s, and half a package of the recommended brand of rice noodles. It was so good! Couldn’t wait to enjoy the leftovers.

    Reply
  22. Lindsay says

    January 10, 2020 at 5:46 am

    If the cubed chicken is frozen, should I thaw first or adjust cook time? Thanks – we have food allergies in our house and my oldest LOVES when we make Thai!

    Reply
    • Sara says

      January 11, 2020 at 4:04 pm

      I would thaw it out, so you don’t overcook the veggies 🙂

      Reply
  23. Jessica says

    January 14, 2020 at 6:23 pm

    2 stars
    I really wanted pad Thai as I love it. This recipe is decent if want total peanut butter flavor. I followed recipe exact except did not use as much peanut butter as i had a feeling would overwhelm the dish and was right. It was still edible and son liked it. But taste nothing like pad Thai. I might try it again but no peanut butter this time.

    Reply
  24. Keri says

    January 19, 2020 at 7:08 am

    Is it possible to make this without peanuts and peanut butter? My son and husband are allergic.

    Reply
    • Sara says

      January 20, 2020 at 8:12 am

      5 stars
      You can omit or replace with almond or cashew butter if they are able to eat those. I hope that helps!

      Reply
  25. Alece says

    January 23, 2020 at 1:48 pm

    5 stars
    I am excited to try this! Is the calorie count for the whole dish or per serving? If so, how many servings is this recipe?

    Reply
    • Sara says

      January 23, 2020 at 4:54 pm

      5 stars
      The calorie count is for one serving and there are 6 servings total. Hope you love it!

      Reply
  26. Errol Belden says

    January 23, 2020 at 4:52 pm

    Has anyone added shrimp instead of chicken? If so, do you wait to add them? Mine are raw shrimp. Frozen.

    Reply
  27. Trisha says

    January 29, 2020 at 10:31 pm

    If we add egg how many and when? I tried adding when I put in the noodles and it didn’t cook at all after ten minutes so I pressure cooked for one minute. Big mistake! Noodles came out mushy.

    Reply
    • Sara says

      January 30, 2020 at 6:44 am

      5 stars
      You just have to scramble them on the side and add them in when the dish is done, the amount is up to you. I would probably use 2-3 eggs.

      Reply
  28. Rebecca says

    February 4, 2020 at 9:57 pm

    5 stars
    Oh. My. Goodness!! My teenage son and I both have celiac disease and we absolutely loved this recipe. So happy I found it – it is definitely going to be added to our regular rotation. I might try it with an additional veggie sometime, and we’re planning to try tofu instead of chicken sometime, but it honestly is perfect just as it is. 🙂 I scrambled two eggs and added them at the end, but they kind of got lost in the flavor of the sauce so I will probably skip that step (and extra dirty pan!) next time. The sauce is slightly more reminiscent of the peanut sauce that comes with chicken satay than the sometimes overly sweet sauce that is on Pad Thai, but in our book that is a solid plus – it is crazy delicious. Thanks much!

    Reply
    • Sara says

      February 5, 2020 at 5:15 pm

      5 stars
      Rebecca, you just made my day! I am so glad that you loved the recipe. It is a favorite in our home and it makes me so happy when others enjoy it as much as we do. Thank you for taking the time to share with me 🙂

      Reply
  29. Judy Lubas says

    February 9, 2020 at 12:41 pm

    Good morning Sara,
    I cannot wait to try your Pad Thai insta pot recipe. Problem is, I cannot decide which insta pot to buy. We are a retired two person household and we love to cook. Could you offer some suggestions?

    Judy

    Reply
  30. merissa says

    February 10, 2020 at 2:37 pm

    Can you double or triple the recipe for a larger family? Would that change the cook time? I am super new to using my instapot. Thanks

    Reply
  31. Juliet says

    February 10, 2020 at 5:44 pm

    5 stars
    I’ve made this a few times now and have always had issues with the noodles not being cooked. I changed it up and added an extra cup of broth, and cooked everything all at once in the IP for 4 mins. It turned out perfectly. Just make sure the chicken is cut up very small.

    Reply
  32. Roxane says

    February 15, 2020 at 5:12 pm

    Definitely at least partially cook the noodles.

    Reply
  33. Sara V. says

    February 17, 2020 at 7:29 pm

    3 stars
    I made the recipe as written. Two of us liked it in my family, and two of us didn’t. It took about 14 minutes for my noodles to soften, and I used the recommended brand.

    Reply
    • Miranda says

      August 18, 2020 at 1:04 pm

      5 stars
      Hi! I tried this recipe and it’s soooo good!!
      I have a question. Are the noodles included into the calorie count?

      Reply
      • Sara says

        August 20, 2020 at 9:34 am

        Hi Miranda, I am so glad you enjoyed the recipe and yes, the noodles are included in the calorie count 🙂

        Reply
  34. Gretchen says

    February 23, 2020 at 7:22 pm

    For some reason our noodles didn’t cook all the way and I bought the Annie Chung one’s. It was also kind of pasty- just wondering what I did wrong?

    Reply
  35. Kristine Achman says

    February 29, 2020 at 7:36 pm

    We love this recipe so much! I have made it 3 times now for family and friends and it’s been a huge hit!
    My only issue and maybe it’s not actually an issue is that it’s very sticky I tried adding more chicken broth and other liquids but it seemed to soak right in and stay sticky…..any ideas to help with this and give it more slip?

    Reply
  36. Kerstie H says

    March 3, 2020 at 9:49 am

    Can I use a jarred sauce in a pinch? What would that replace in this recipe? Thanks!

    Reply
  37. Isis says

    March 13, 2020 at 12:23 pm

    Can I make this on a crock pot?

    Reply
  38. Janet Kukko says

    April 23, 2020 at 6:42 am

    I like bean sprouts in my pad thai. When would you suggest adding them? I was thinking about throwing them in with the noodles at the end to just heat them through.

    Reply
    • Sara says

      April 23, 2020 at 2:34 pm

      5 stars
      Yes, at the end with the noodles would be perfect!

      Reply
  39. Jenny says

    April 26, 2020 at 12:26 pm

    Haven’t tried it yet, and maybe a dumb question, but did you thaw your chicken first? Thanks!

    Reply
    • Sara says

      April 27, 2020 at 6:54 am

      5 stars
      Hi Jenny, yes the chicken is thawed first. Hope you enjoy!

      Reply
  40. Mary says

    April 27, 2020 at 6:12 pm

    Excited to try this! Do you cook it on normal or high pressure in the IP?

    Reply
  41. Jen Litowski says

    May 4, 2020 at 6:15 pm

    5 stars
    I made this tonight and it was terrific! I don’t have an instant pot, but followed the directions with my pressure cooker. I soaked the noodles 10 min in hot water while the rest of it was cooking. The family enjoyed it, and I’ll be adding it to my summer rotation. Thanks for the recipe!

    Reply
  42. Holly says

    May 22, 2020 at 8:21 pm

    4 stars
    This recipe came out really well and even my super picky son liked it. But it didn’t taste anything like Pad Thai. It’s definitely a make-again recipe, but it’s a peanut noodle recipe. I’ll probably omit the peanut butter or half next time. Yum though!

    Reply
  43. Abbey says

    May 26, 2020 at 7:13 pm

    5 stars
    This recipe was AMAZING!!!

    Reply
    • Sara says

      June 3, 2020 at 6:31 pm

      5 stars
      So glad you enjoyed it Abbey!

      Reply
  44. Laura says

    June 2, 2020 at 6:53 pm

    Hi! This looks amazing. I love your recipes!! You’re so sweet to share all this goodness with us. Thank you.

    Is there any chance you have this recipe to make without an instant pot? My husband would love this (but we don’t have an instant pot)! Thank you so much!

    Reply
    • Sara says

      June 2, 2020 at 8:39 pm

      5 stars
      Hi luara, Thank you for your sweet words! I have not tested this recipe with other cooking methods. But you could cook the cubed chicken in a large skillet, add the veggies and then simmer in the sauce until cooked. Pour over cooked rice noodles. I just don’t have the exact timing for you because I haven’t tested it this way. I hope that helps!

      Reply
  45. Sarah says

    June 24, 2020 at 11:48 am

    5 stars
    This was tasty! I’ll definitely make it again!

    Reply
    • Sara says

      June 25, 2020 at 6:41 am

      5 stars
      So happy to hear that Sarah, thank you for sharing 🙂

      Reply
  46. Cara Dirani says

    June 24, 2020 at 6:06 pm

    I have tried making this recipe several times now, and each time my sauce ends up super watery. Any idea why this could be?

    Reply
    • Sara says

      June 25, 2020 at 6:43 am

      Hi Cara, I am sorry to hear that you have had this issue several times now. I don’t know why it would be watery, the only thing I could think of is that the chicken you are using might have a higher water content? Are you changing the recipe at all, like omitting any ingredients? I would love to help you troubleshoot!

      Reply
  47. taylor says

    June 29, 2020 at 5:02 pm

    do I stir in eggs same time as noodles? thanks 4 aw esome recipe!

    Reply
    • Sara says

      June 29, 2020 at 5:22 pm

      5 stars
      For the best results, you should scramble the eggs separately and then stir them in at the very end when everything is done cooking. Hope you enjoy!

      Reply
  48. Vannessa says

    June 30, 2020 at 11:12 am

    5 stars
    Fantastic!! Already made it twice and it’s a hit! Even switched out peanut butter for almond butter for preference and it was delicious! Thanks for the fool proof recipe! 🙂

    Reply
  49. Linda says

    July 5, 2020 at 11:22 am

    Any danger of getting the “burn” notice because of the peanut butter in the sauce?

    Reply
    • Sara says

      July 5, 2020 at 3:25 pm

      Hi Linda, I have never experienced this before because there is other liquid in the sauce as well. Just make sure you stir to combine the ingredients.

      Reply
  50. Alexis says

    July 9, 2020 at 11:59 am

    Could you cook this just on a stove?

    Reply
  51. Leah says

    July 9, 2020 at 4:59 pm

    4 stars
    We used pork instead of chicken and that was great. Did add in couple scrambled eggs and some sprouts which I think really added to it. Suggestion would be much less peanut butter. We all live PB but was pretty rich with even 2 Tbsp so would use even less left time.

    Reply
    • Sara says

      July 10, 2020 at 9:34 am

      I am glad you enjoyed it Leah

      Reply
  52. Kasdw says

    July 9, 2020 at 11:21 pm

    1 star
    Did not turn out good. Very soupy and vegetables were overcooked.

    Reply
    • Sara says

      July 10, 2020 at 9:34 am

      I’m sorry to hear this was your experience

      Reply
  53. Amy says

    July 16, 2020 at 10:09 pm

    2 stars
    Super salty. Really doesn’t taste like Pad Thai. I don’t recommend.

    Reply
  54. Cathy infante says

    July 19, 2020 at 12:47 pm

    I just made this following your recipe exactly and it seems very salty to me. Anything I can do to cut the saltiness?

    Reply
    • Sara says

      July 19, 2020 at 12:50 pm

      There are many notes in the recipe post and note section of the recipe card about salt, please see that information.

      Reply
  55. Stacy says

    July 19, 2020 at 8:16 pm

    5 stars
    I made this tonight and added the scrambled egg. Wow. Just wow. Pad Thai is my favorite dish but I never thought I could make it. Finding that I could not only make it but that it would be easy made my whole year!!!!! I’ll make this recipe so many more times.

    Reply
  56. JB says

    July 22, 2020 at 7:01 pm

    5 stars
    The flavor of the Pad Thai was excellent and I made it with pork. Next time I will either precook or soak the noodles as they were a little firm. Definitely a keeper!

    Reply
  57. Ann says

    July 24, 2020 at 10:11 am

    Can I double this? Would it change cool time

    Reply
  58. Jessica says

    July 30, 2020 at 4:15 pm

    Does the sesame oil mean toasted or un toasted? I’ve seen both in similar recipes so I wanted to be sure! Thanks for sharing your recipe, looking forward to trying it!

    Reply
    • Sara says

      July 30, 2020 at 4:54 pm

      Either is fine, toasted has a little more nutty flavor.

      Reply
  59. Cassie says

    July 31, 2020 at 4:38 pm

    5 stars
    My family enjoyed this recipe! And that’s not an easy feat with a picky 3 year old. The next time I make it I want to add in bean sprouts and eggs. Do you suggest canned or fresh and about how much? Thanks!

    Reply
  60. Brooke says

    August 25, 2020 at 2:04 pm

    Looks great! Can you make ahead and freeze this?

    Reply
  61. Meri Schroeder says

    August 27, 2020 at 5:20 pm

    3 stars
    I really like the idea of this recipe, but it was way too salty for my taste. Although no salt is added, it could be the fish sauce, as mentioned in another comment. If there was a way to eliminate some of that taste, I’d give this another try.

    Reply
    • Sara says

      August 27, 2020 at 6:52 pm

      There are many notes about the salt in the post and in the notes section of the recipe card, I would start there.

      Reply
  62. Irene says

    September 3, 2020 at 8:06 am

    What if I don’t have an Instant Pot? How can I make this as it sounds deelish!!!!

    Reply
  63. Kate says

    September 19, 2020 at 2:00 pm

    Hi! How many does this serve?

    Reply
  64. Rhonda says

    October 3, 2020 at 8:01 am

    5 stars
    How would you recommend adding shrimp to this recipe? (When? Raw or cooked? Etc) Thanks!

    Reply
  65. Cindy says

    October 22, 2020 at 6:30 pm

    Could the chicken be replaced for tofu? If it can be would you suggest less time in the IP or more time?

    Reply
    • Sara says

      October 23, 2020 at 2:10 pm

      5 stars
      Tofu has a much different cooking time than chicken and I have not tested that method. Your best bet would be to cook the tofu like you normally would and then add it to the recipe after everything is done cooking.

      Reply
  66. Rferris says

    October 26, 2020 at 3:14 pm

    excited to try this recipe! Do you think using frozen chicken would work?

    Reply
    • Sara says

      October 27, 2020 at 5:32 pm

      5 stars
      I do not recommend using frozen chicken with the rest of the ingredients as they will turn to mush, I would thaw it in the fridge first.

      Reply
  67. Lanette says

    October 30, 2020 at 11:15 am

    Can you double this recipe in a 6 quart instant pot?

    Reply
    • Sara says

      November 4, 2020 at 1:16 pm

      5 stars
      Hi Lanette, you can double it as long as it does not go past the fill line in your Instant Pot. Hope you enjoy!

      Reply
  68. Laura says

    November 1, 2020 at 6:01 pm

    5 stars
    You have to make this I promise you that you won’t regret it. I added Sriracha instead of red pepper chili flakes and it was so good and so easy.

    Reply
  69. Amy says

    November 11, 2020 at 2:22 pm

    I have a ‘newbie to the Instant Pot’ question! Is the 7 minutes of cook time on low pressure or high pressure?

    Thanks so much! Can’t wait to try this!

    Reply
  70. Alli says

    November 11, 2020 at 7:41 pm

    5 stars
    so good & so easy! I swapped out the brown sugar for 1/4 cup of maple syrup & swapped the peanut butter out for Almond butter. I was nervous that there was so much liquid still left in the pot after the initial 7 minutes, but the noodles soaked everything up after adding them in for the last 10 minutes!

    Reply
  71. Sue says

    November 16, 2020 at 7:33 am

    If I wanted to cut this recipe in half would I adjust the cooking time? Thank you

    Reply
  72. Ann says

    November 16, 2020 at 5:05 pm

    5 stars
    This was really yummy! I totally forgot the peanut butter in the sauce until after it cooked, but it was really good even without that. I think it will be even better when I make it next time and add it.

    Reply
  73. Chantal says

    November 18, 2020 at 2:51 pm

    When do you add the broth?

    Reply
  74. Marrissa says

    November 20, 2020 at 5:02 pm

    3 stars
    I got the burn message right after adding the noodles…so what’s the trick to avoid that?

    Reply
  75. Karen Marez says

    November 21, 2020 at 12:54 pm

    5 stars
    This recipe turned out so delicious! Definitely soak the rice noodles in hot water for 10 minutes or so first. This way the entire recipe was done in 1/2 hour!!! I love it so much I just got an instant pot and out of the 4 things I have made I have made this recipe twice!

    Reply
  76. Shauna says

    November 22, 2020 at 12:22 pm

    5 stars
    Very yummy and easy to make! We subbed cashew butter due to a peanut allergy.

    Reply
  77. Jenn says

    December 1, 2020 at 5:23 pm

    2 stars
    Dinner ruined due to uncooked rice noodles. Note should have been provided loud and clear in recipe list or directions. Tips at bottom isn’t sufficient and get overlooked. Smelled good if anything.

    Reply
  78. McKell says

    December 18, 2020 at 9:05 pm

    5 stars
    This was SO yummy! I left out the fish sauce and didn’t have peanuts or extra green onions for the top, but next time we’ll add those. My husband would have preferred the carrots to be added in at the end so they’re still a little crunchy, but it totally hit the spot for me tonight. Thanks!!

    Reply
  79. Cindy says

    January 1, 2021 at 1:14 pm

    5 stars
    Sara, all I can say is WOW!!!! My daughter’s friend has a gluten allergy so I was looking for so to make for dinner for New Year’s Eve. This is a total winner! We all loved it. Sharing this with everyone I know. Adding this to my regular menu list. Happy new year!

    Reply
  80. Jillian says

    January 5, 2021 at 6:19 am

    If I wanted to double the recipe, how do you suggest adjusting the time?

    Reply
  81. Meg says

    January 19, 2021 at 5:35 am

    5 stars
    Twas amazing! Added bean sprouts just to thicken it up and was amazing. I have made this 10 plus times already and so good every time! Thank you for this.

    Reply
    • Sara says

      January 19, 2021 at 5:29 pm

      Woo hoo! So happy to hear this 🙂

      Reply
  82. Lacy says

    January 20, 2021 at 8:49 pm

    I was wanting to make this and read a lot of the comments but didn’t notice- could I sub tofu for the chicken?

    Reply
  83. Jenn says

    January 21, 2021 at 5:35 pm

    5 stars
    Love this recipe! The taste is so there. I used the Annie Chun noodles and had success but the noodles seemed to clump I think next time I may double the chicken and sauce or use half the noodles, but overall this is a great recipe I look forward to making again.

    Reply

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