Instant Pot Pad Thai

This Instant Pot Pad Thai is an easy, comforting dish that the whole family will love. It has so much flavor, texture and tastes similar to your favorite takeout meal.

Course Main Dish

Cuisine Asian

Keyword dairy free, gluten free, instant pot

Prep Time 15

Cook Time 7

Total Time 30

Servings servings

Calories 493kcal

Author Sara

Ingredients

Sauce

1.5 lbs Chicken Breasts cubed
3 Tbls Peanut Butter creamy
1/2 cup Coconut Aminos can also use 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

8 oz Rice Noodles I use Annie Chuns or Thai Kitchen
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

Add your cubed chicken breast to the Instant Pot
In a small bowl, mix the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, pepper flakes, lime juice, water, ginger and garlic until well combined and pour over the chicken - give it a little stir
Put the lid on, hit pressure cook and set time to 7 minutes. It will take a minute to come to pressure and then the 7 minute countdown will start
While the chicken is cooking, boil 3 cups of water
Place the rice noodles in a large bowl and cover with the boiling water for 5-7 minutes until they are just softened. Drain from the water
When the timer goes off for the chicken, do a quick release of the steam
Stir in the drained rice noodles, shredded carrots and green onions. Toss together
Serve in a bowl and top with chopped peanuts, fresh cilantro and lime wedges
Enjoy!

Notes

I have received many, many reviews of this Instant Pot Pad Thai. SO many of you love it but there are also some consistent criticisms. So I re-tested and I believe, perfected this recipe so hopefully you will all have a wonderful and delicious outcome.

Recipe Updates

Soaking the noodles before adding to the sauce - a consistent note about the recipe had to do with the noodles and how to cook them. I am now updating the recipe to have you pre-soak the noodles before adding to the sauce for the perfect texture. It only takes a few minutes and provides the desired outcome.

Reducing the salt - I reduced the amount of fish sauce and used water instead of chicken broth in the sauce - the flavor is amazing but without overpowering saltiness

Veggies - instead of cooking carrots and the green onion with the sauce, we are adding it to the warm sauce with the noodles for improved texture and flavor

Nutrition