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    Home » Entrees

    Instant Pot Pad Thai - Gluten Free

    Chicken, Dairy Free, Entrees, Gluten Free, Instant Pot, Reader Favorites, Recipes June 14, 2019

    Jump to Recipe Print Recipe

    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:

    You Might Also Like:

    Instant Pot Indian Butter Chicken

    Instant Pot Chicken Zoodle Soup

    Curry Chicken Salad 

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

    Save to Pinterest!

    Instant Pot Pad Thai

    Sara
    The easiest and most delicious Instant Pot Pad Thai, made in less than 30 minutes!
    4.44 from 331 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 7 mins
    Course Main Dish
    Cuisine Asian
    Servings 6 servings
    Calories 467 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 3 Chicken Breasts cubed
    • ¼ cup Green Onion chopped
    • ½ 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
    • ⅓ cup Brown Sugar
    • 3 Tbls Peanut Butter natural, creamy
    • 3 cloves Garlic minced
    • 1 Tbls Fresh Ginger minced (or 1 tsp powdered ginger)
    • ¼ 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
    • ¼ cup Cilantro chopped
    • ½ 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: 467kcalCarbohydrates: 53gProtein: 32gFat: 14gFiber: 4gSugar: 16g
    Keyword dairy free, gluten free, instant pot
    Tried this recipe?Mention @thebetteredblondie
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    Comments

    1. Angela

      April 08, 2022 at 7:09 pm

      4 stars
      Very tasty and overall very easy recipe! My hubby loved the flavor, too! The only advice I have and what I will do next time is to follow the tip to soak the noodles before adding to the IP. My noodles were not done after 20 minutes so I had to dump the contents into a microwave safe bowl and nuke the rest of the way. We loved the flavor so much that I will be making this again for sure with the tip that I did not follow!

      Reply
    2. Rosie

      March 31, 2022 at 9:24 pm

      5 stars
      Made this and loved it - my husband was especially happy! Absolutely delicious.

      Reply
    3. Shannon

      February 16, 2022 at 1:20 pm

      5 stars
      I was nervous to try this recipe as I made a lot of changes to make it vegetarian. I subbed frozen Morningstar “chick’n” strips instead of real chicken and veggie broth instead of chicken broth. I also didn’t use fish sauce and subbed it with hoisin sauce. I also had to let the noodles sit longer in the instant pot after the manual release but I think that’s was due to using frozen “chicken” I also added fried tofu cubes and scrambled egg along with the peanuts and it was DELISH. Will def make again!

      Reply
    4. H R

      February 08, 2022 at 5:46 pm

      1 star
      So did not work out. Couldn't fit noodles in and they never fully cooked. Kept adding liquid and turned on heat but even after 30 plus min still not done. Turned into a gloopy mess. Family said flavor was OK but no one finished their portion. Tossed it out.

      Reply
      • CK

        March 10, 2022 at 6:58 pm

        1 star
        Agree. Noodles do not cook.

        Reply
    5. B K

      January 11, 2022 at 7:19 pm

      4 stars
      Although this is a tasty dish, this is *not* pad thai.
      This is Thai Chicken Peanut Noodles, AKA, noodles in peanut sauce.

      Also, the liquid was not quite enough and the cook time not quite enough. I couldn't fit all the noodles into the instant pot without some difficulty and submerging them in the liquid was not possible. At the end, none of the noodles were even close to cooked enough.

      Still, it is tasty.

      Reply
      • Renee Cherpin

        January 19, 2022 at 6:58 pm

        I found doubling the sauce recipe works for me plus I like to add more carrots, chicken and 12 oz of noodles so I need the extra sauce to compensate.

        Reply
      • Mattie

        March 07, 2022 at 6:03 pm

        5 stars
        My husband and I whipped this up tonight in about 30 minutes. I have never made any sort of pad Thai before because all of the steps are a little daunting. This was super easy to make - I followed the suggestion and used low sodium Tamari. The sodium was a perfect level for us. It did take a little organizing in the pot to get the noodles to fit, but nothing terrible. They finished cooking in exactly ten minutes. We will be making this again!

        Reply
    6. Katie

      January 08, 2022 at 8:13 am

      3 stars
      The salt is intense. Half cup of tamari or soy sauce?? That’s about 6000g of sodium. I would try it again with 2tbsp of soy or tamari and top up the rest with water.

      Reply
      • Jess

        March 12, 2022 at 4:49 pm

        5 stars
        I cooked it for 8mins instead of 7. And I used chicken thighs instead of breasts, but I don't think that makes much difference. For the tamari I did half tamari and half coconut aminos. I used a smidge less brown sugar. And I soaked the noodles in hot water before adding them, then let it sit longer than the 10mins it calls for. It was wonderful!

        Reply
    7. Nina

      January 02, 2022 at 1:37 pm

      5 stars
      Made this today. Super easy and cleaning friendly . Thank you so much

      Reply
    8. Gail

      December 30, 2021 at 6:39 pm

      4 stars
      I would halve the vinegar and less sugar. Delicious and easy recipe. I used tofu instead of chicken. Thanks!

      Reply
    9. Jeff

      December 13, 2021 at 4:55 pm

      5 stars
      My family loves this! We typically double the noodles and soak them first. I also make a double batch! Always a hit!

      Reply
    10. Naomi McFee

      November 15, 2021 at 8:16 pm

      5 stars
      This is a huge family favourite. I feel like if you gave it a low rating, you didn’t follow the instructions. We soaked the noodles as per the tip.

      Reply
    11. Beth Bender

      November 01, 2021 at 4:34 pm

      2 stars
      Not bad. But next time im lowering the amounts of fish sauce, vinegar, lime and soy sauce...way too strong! None of us could finish a portion!

      Reply
    12. Logan

      October 16, 2021 at 1:25 pm

      delicious! But not quite gluten free - there's gluten in soy sauce 🙂

      Reply
      • The Bettered Blondie

        October 17, 2021 at 2:04 pm

        I’m glad you enjoyed it. Tamari is gluten free soy sauce and coconut aminos which is recommended as an alternative is also gluten free.

        Reply
      • Anna

        November 06, 2021 at 8:52 am

        She uses Tamari sauce or coconut aminos-

        Reply
    13. Sara @ Book Confessions

      September 04, 2021 at 7:02 am

      4 stars
      This was very tasty. My husband and I had it for dinner last night.

      Sara | Book Confessions of an ExBallerina

      Reply
      • Jesse Blythe

        January 10, 2022 at 7:32 pm

        Just wondering what is considered a serving? How many grams, 1 cup, etc?? There is no reference on what the serving is...

        Reply
    14. Brittney

      August 24, 2021 at 3:38 pm

      What can I use instead of fish sauce? I don’t eat seafood and the fish sauce gets my gag reflux going unfortunately. Can I just leave it out or will the recipe be really lacking without it?

      Reply
    15. Lea

      August 14, 2021 at 6:33 pm

      I am ALWAYS looking for wonderful recipes to use in my instant pot and this recipe may be my newest obsession! I love pad thai!

      Reply
      • Nicole Isabelle

        November 09, 2021 at 1:13 pm

        When you say close the lid again, do I set the pressure cooker back on? Or just close lid?

        Reply
        • Sara

          November 14, 2021 at 7:25 pm

          Hi Lea, just close the lid, you do not turn the pressure back on

          Reply
    16. Victoria G Donahue

      July 10, 2021 at 12:57 pm

      Have you ever substituted honey or maple syrup for the brown sugar?

      Reply
    17. Mindy Freeman Rosen

      June 05, 2021 at 10:31 am

      I would like to make this recipe but don't eat chicken. How can I adapt it for shrimp?

      Reply
    18. Amara

      June 03, 2021 at 9:35 am

      5 stars
      I made this recipe last night and it was amazing! My whole family loved it. My daughter is allergic to peanuts so I just omitted them and it still turned out great! Thank you!

      Reply
    19. Mae Stevens

      May 16, 2021 at 7:25 pm

      I would love to try this with zoodles instead of the noodles - do you think the recipe may need to be altered at all going that route?

      Reply
    20. Karen Grost

      May 01, 2021 at 7:57 am

      5 stars
      GreT recipe. Used several times now. When I soaked the noodles they turned soggy. Much better using IP less speedy method.

      Reply
    21. Naomi

      April 30, 2021 at 4:50 pm

      Can you do this recipe in a regular crockpot?

      Reply
    22. Lizzie

      April 21, 2021 at 4:03 pm

      Hi! Making this tonight, what is the serving size?

      Reply
    23. Shelly

      April 12, 2021 at 5:17 pm

      5 stars
      Just made this tonight. It was a huge hit for my family of five. We ate the whole thing along with a bag of Trader Joe’s dumplings. I added 3 scrambled eggs and a half a bag of spinach for more veggies. I did soak the noodles and set the instant pot for 4 minutes. Perfect!! The only thing I would change is use the whole bag of noodles next time. I used the suggested 8 Oz and it didn’t seem as noodley as the video. Good news, there will definitely be a next time 😍

      Reply
    24. Kim

      March 26, 2021 at 12:53 pm

      5 stars
      Hi Sara,

      Thanks so much for sharing this awesome recipe! I love dishes that remind me of takeout, and making Pad Thai in the Instant Pot? Even better! I can't wait to try this.

      Reply
    25. Alyssa

      March 18, 2021 at 11:14 pm

      5 stars
      10/10 recipe. Super easy and delicious! My husband loved it & has requested this to be made on a weekly rotation. I've also subbed coconut sugar in place of brown & it was just as tasty too.

      Reply
    26. Dineh

      March 08, 2021 at 9:44 pm

      Made this recipe tonight and the sauce came out very thin. Not sure why.

      Reply
      • Mary

        August 11, 2021 at 6:10 am

        3 stars
        Made this last night the flavor was good enough for me to try the recipe again. A couple of issues I had was my thighs came out rather dry - I think I’d cut them in larger chunks or strips next time. The sauce was very watery. It did thicken after I added the noodles (I soaked the noodles in hot water while the chicken cooked then added them to the IP and put the lid on - I did not set the IP for time I just let it stay on warm for 5 minutes). It was also a bit salty even though I used Tamari and homemade unsalted chicken stock. I do think I’ll make it again but I may actually cut the liquids (tamari and stick)back to half the amounts and see what happens. I’m also thinking of making this in a wok to get that bit of stir fried texture and flavor. I think it would cook even quicker than in the IP and still a one pot meal.

        Reply
    27. Lorraine

      March 07, 2021 at 7:49 am

      1 star
      This was an Epic Fail. I was so excited to make this. My family loves Pad Thai I followed this recipe exactly as written. My Pad Thai looked nothing like this picture. My carrots were cooked so much they almost disappeared into the sauce. The chicken was over done too. Waste of organic chicken!

      Reply
    28. Jen

      February 20, 2021 at 6:01 pm

      Will this feed 4 hungry adults? Going to make for my daughter’s birthday this week but I am not sure how many this recipe feeds. I read it several times, my apologies if I’m overlooking it.

      Reply
      • Sara

        February 22, 2021 at 7:35 am

        It will feed 4 hungry adults, but if you want some leftovers you can double it! The time stays the same.

        Reply
    29. Erin

      February 11, 2021 at 6:39 am

      Could you easily double this recipe?

      Reply
      • Sara

        February 16, 2021 at 10:03 pm

        Yes, as long as it doesn't go past the fill line in your Instant Pot

        Reply
    30. Amara

      February 09, 2021 at 8:51 am

      5 stars
      Hello and thank you for this great recipe! I made it for my family last night and everyone loved it! I'm hoping to make some for my sister and her family but my sister is a vegetarian. Could I replace the chicken with tuna without effecting the outcome of the recipe too much?

      Reply
    31. Britta

      January 31, 2021 at 11:57 am

      After I put the lid back on after adding the rice noodles for 10 minutes am I to pressure cook for 10 more minutes or just leave the lid on? Thank you so much for your response is such a great recipe 🙂

      Reply
    32. McKell

      January 27, 2021 at 12:13 pm

      4 stars
      This is so yummy!! We prefer to add
      the carrots in at the same time as the noodles so they don’t get quite as mushy. I might have eaten it for all three meals yesterday...

      Reply
    33. Rachel

      January 25, 2021 at 5:36 pm

      5 stars
      This was so delicious! The flavors are amazing! My noodles were not cooked AT ALL though, so I had to do a lot of guessing afterwards. It could be because I halved the recipe so there was just not a lot of liquid to cook in. Next time I will pre-cook the noodles like your note said!

      Reply
    34. Jenn

      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
    35. Lacy

      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
    36. Meg

      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

        January 19, 2021 at 5:29 pm

        Woo hoo! So happy to hear this 🙂

        Reply
    37. Jillian

      January 05, 2021 at 6:19 am

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

      Reply
    38. Cindy

      January 01, 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
    39. McKell

      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
    40. Jenn

      December 01, 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
    41. Shauna

      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
    42. Karen Marez

      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
    43. Marrissa

      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
    44. Chantal

      November 18, 2020 at 2:51 pm

      When do you add the broth?

      Reply
    45. Ann

      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
    46. Sue

      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
    47. Alli

      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
    48. Amy

      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
    49. Laura

      November 01, 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
    50. Lanette

      October 30, 2020 at 11:15 am

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

      Reply
      • Sara

        November 04, 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
    51. Rferris

      October 26, 2020 at 3:14 pm

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

      Reply
      • Sara

        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
    52. Cindy

      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

        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
    53. Rhonda

      October 03, 2020 at 8:01 am

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

      Reply
    54. Kate

      September 19, 2020 at 2:00 pm

      Hi! How many does this serve?

      Reply
    55. Irene

      September 03, 2020 at 8:06 am

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

      Reply
    56. Meri Schroeder

      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

        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
    57. Brooke

      August 25, 2020 at 2:04 pm

      Looks great! Can you make ahead and freeze this?

      Reply
    58. Cassie

      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
    59. Jessica

      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

        July 30, 2020 at 4:54 pm

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

        Reply
    60. Ann

      July 24, 2020 at 10:11 am

      Can I double this? Would it change cool time

      Reply
    61. JB

      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
    62. Stacy

      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
    63. Cathy infante

      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

        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
    64. Amy

      July 16, 2020 at 10:09 pm

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

      Reply
    65. Kasdw

      July 09, 2020 at 11:21 pm

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

      Reply
      • Sara

        July 10, 2020 at 9:34 am

        I'm sorry to hear this was your experience

        Reply
    66. Leah

      July 09, 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

        July 10, 2020 at 9:34 am

        I am glad you enjoyed it Leah

        Reply
    67. Alexis

      July 09, 2020 at 11:59 am

      Could you cook this just on a stove?

      Reply
    68. Linda

      July 05, 2020 at 11:22 am

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

      Reply
      • Sara

        July 05, 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
    69. Vannessa

      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
    70. taylor

      June 29, 2020 at 5:02 pm

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

      Reply
      • Sara

        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
    71. Cara Dirani

      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

        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
    72. Sarah

      June 24, 2020 at 11:48 am

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

      Reply
      • Sara

        June 25, 2020 at 6:41 am

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

        Reply
    73. Laura

      June 02, 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

        June 02, 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
    74. Abbey

      May 26, 2020 at 7:13 pm

      5 stars
      This recipe was AMAZING!!!

      Reply
      • Sara

        June 03, 2020 at 6:31 pm

        5 stars
        So glad you enjoyed it Abbey!

        Reply
    75. Holly

      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
    76. Jen Litowski

      May 04, 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
    77. Mary

      April 27, 2020 at 6:12 pm

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

      Reply
    78. Jenny

      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

        April 27, 2020 at 6:54 am

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

        Reply
    79. Janet Kukko

      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

        April 23, 2020 at 2:34 pm

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

        Reply
    80. Isis

      March 13, 2020 at 12:23 pm

      Can I make this on a crock pot?

      Reply
    81. Kerstie H

      March 03, 2020 at 9:49 am

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

      Reply
    82. Kristine Achman

      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
    83. Gretchen

      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
    84. Sara V.

      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

        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

          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
    85. Roxane

      February 15, 2020 at 5:12 pm

      Definitely at least partially cook the noodles.

      Reply
    86. Juliet

      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
    87. merissa

      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
    88. Judy Lubas

      February 09, 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
    89. Rebecca

      February 04, 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

        February 05, 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
    90. Trisha

      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

        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
    91. Errol Belden

      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
    92. Alece

      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

        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
    93. Keri

      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

        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
    94. Jessica

      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
    95. Lindsay

      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

        January 11, 2020 at 4:04 pm

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

        Reply
    96. Kelley

      January 07, 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
    97. Pam

      January 05, 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

        January 06, 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
    98. Jenni

      January 04, 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

        January 06, 2020 at 8:58 pm

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

        Reply
    99. Jamie

      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

        January 02, 2020 at 8:39 pm

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

        Reply
    100. Caleb Moore

      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

        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
    101. Jill Mitchell

      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

        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
    102. Heather

      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
    103. Casey

      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
    104. Lanier Swann Hodgson

      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
    105. Melissa Torres

      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
    106. Jillian

      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

        March 06, 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

        October 20, 2020 at 6:00 pm

        Could I add tofu instead of chicken ?

        Reply
      • Kate

        October 20, 2020 at 6:01 pm

        Could I add tofu instead of chicken ?

        Reply
    107. Elise

      October 07, 2019 at 10:55 pm

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

      Reply
      • Sara

        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
    108. Maureen

      October 03, 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

        October 14, 2019 at 4:46 pm

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

        Reply
    109. Ashli Adams

      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

        October 07, 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

          October 14, 2019 at 4:43 pm

          5 stars
          So glad you enjoyed it!

          Reply
      • Danielle

        January 06, 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

          January 06, 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

            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

          November 23, 2020 at 4:07 pm

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

          Reply
    110. Juliet

      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

        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

        December 18, 2019 at 8:18 am

        Great idea!

        Reply
      • Megan

        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
    111. Karen

      August 21, 2019 at 12:44 pm

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

      Reply
      • Sara

        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

        January 27, 2020 at 9:33 am

        Can I use Zucchini noodles instead of rice pasta?

        Reply
        • Sara

          January 28, 2020 at 7:46 pm

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

          Reply
    112. Vanessa

      July 20, 2019 at 1:34 pm

      Thanks for sharing! Does it keep long?

      Reply
      • Sara

        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
    113. Suzanne

      July 20, 2019 at 1:33 pm

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

      Reply
      • Sara

        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

          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

            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

          January 18, 2020 at 2:39 pm

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

          Reply
    114. Rebecca

      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

        July 19, 2019 at 8:48 am

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

        Reply
      • Paula

        February 14, 2020 at 9:15 am

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

        Reply
        • Sara

          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

          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
    115. Molly

      July 15, 2019 at 9:30 pm

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

      Reply
    116. Jane

      July 09, 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

        July 09, 2019 at 9:07 pm

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

        Reply

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    Hi Loves! My name is Sara and I am the woman behind The Bettered Blondie. I have been creating healthy, easy and delicious home cooked meals in my kitchen for over 14 years. I am passionate about helping you make incredible meals that you can feel good about serving your family..

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