Description
This Instant Pot Pad Thai is a quick and easy recipe that delivers authentic Thai flavors with a healthy twist. Featuring tender chicken breasts cooked with a tangy, savory sauce, softened rice noodles, and fresh veggies, this comforting dish is perfect for a family meal or a busy weeknight dinner. Topped with crunchy peanuts, fresh cilantro, and lime wedges, it offers a delightful mix of textures and bold flavors similar to your favorite takeout.
Ingredients
Scale
Sauce
- 1.5 lbs Chicken Breasts, cubed
- 3 Tbsp Peanut Butter, creamy
- 1/2 cup Coconut Aminos (can also use low sodium soy sauce)
- 1 Tbsp Fish Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Rice Vinegar
- 1/3 cup Brown Sugar
- 3 cloves Garlic, minced
- 1 Tbsp Fresh Ginger, minced (or 1 tsp powdered ginger)
- 1/4 tsp Crushed Red Pepper Flakes
- 1 cup Water
- 2 Tbsp Lime Juice
Noodles & Vegetables
- 8 oz Rice Noodles (Annie Chun’s or Thai Kitchen recommended)
- 1/4 cup Green Onion, chopped
- 1.5 cups Shredded Carrots
Toppings
- 1/4 cup Cilantro, chopped
- 1/2 cup Peanuts, chopped
- 1 Lime, cut into wedges
Instructions
- Prepare the Chicken and Sauce: Add the cubed chicken breasts to the Instant Pot. In a small bowl, mix together the coconut aminos, fish sauce, sesame oil, brown sugar, rice vinegar, peanut butter, crushed red pepper flakes, lime juice, water, ginger, and garlic until well combined. Pour this sauce mixture over the chicken and give it a gentle stir to coat the chicken evenly.
- Pressure Cook the Chicken: Secure the lid on the Instant Pot, set it to Pressure Cook mode, and cook for 7 minutes. It will take about a minute to come to pressure, after which the countdown will begin.
- Soften the 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, letting them soak for 5 to 7 minutes until just softened. Drain the noodles thoroughly.
- Release Pressure and Combine: Once the chicken’s cooking time is up, perform a quick release to let out the steam. Open the lid carefully.
- Add Noodles and Veggies: Stir the drained rice noodles, shredded carrots, and chopped green onions into the Instant Pot with the cooked chicken and sauce. Toss everything together to mix the flavors well.
- Serve and Garnish: Serve the Pad Thai in bowls and top with chopped peanuts, fresh cilantro, and lime wedges for added crunch and brightness. Enjoy your homemade Instant Pot Pad Thai!
Notes
- Pre-soaking the rice noodles before adding them to the sauce ensures the perfect texture without overcooking.
- The fish sauce amount was reduced and water is used instead of chicken broth to keep salt levels balanced without sacrificing flavor.
- Add shredded carrots and green onions after cooking rather than during to maintain their crisp texture and fresh flavor.
- Use creamy peanut butter for a smoother sauce consistency.
- Adjust crushed red pepper flakes based on your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian
Keywords: Instant Pot Pad Thai, Easy Pad Thai, Chicken Pad Thai, Gluten Free Pad Thai, Quick Thai Recipe, Weeknight Dinner, Asian Cuisine
