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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. Let the Instant Pot do most of the work for you so you can have a delicious dinner on the table in no time at all.
Backstory:
A little backstory on this recipe, I developed this dish back in 2017 when I was first starting out as a food blogger. I created it for my daughter because she was gluten free and dairy free at the time and loved a frozen pad thai meal from the store. I wanted to recreate a better version for her at home. She loves this recipe.
I want to acknowledge right off the bat, that this is not a traditional pad thai. It is more similar to a peanut noodle dish, but still has a lot of the flavor and texture you love from pad thai.Pad thai is a Thai stir fry dish with tamarind being a key ingredient. This recipe does not call for tamarind, I chose to use peanut butter along with other flavorful ingredients to make my own personal spin on the sauce.
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
FAQs:
What Kind of Noodles Should I Use?
I love and use both the Annie Chun’s and Thai Kitchen noodles. You can use plain or brown rice noodles, but the brown rice noodles need to soak just a bit longer
Do You Need the Fish Sauce?
Yes, absolutely. Pad thai traditionally has a bit of a ‘funk’ to it but in a good, addicting kind of way. Fish sauce gives it that flavor, trust me on this one.
What is Coconut Aminos?
Coconut aminos is a ‘soy-free’ soy sauce alternative. It is similar but a little bit sweeter than soy sauce. This is my preferred option for this recipe. It is also gluten free. If you choose to use regular soy sauce, use a low sodium version or the dish can get too salty.To keep the recipe gluten free, use Tamari.
You Might Also Like:
- Instant Pot Butter Chicken
- Instant Pot Pork Carnitas
- Instant Pot Mexican Shredded Beef
- Instant Pot Healthy Jambalaya
- Instant Pot Chicken Pot Pie Soup
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Instant Pot Pad Thai
Sara
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.
4.51 from 365 votes
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Prep Time 15 minutes mins
Cook Time 7 minutes mins
8 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Asian
Servings 6 servings
Calories 493 kcal
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
Calories: 493kcalCarbohydrates: 55gProtein: 33gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 73mgSodium: 893mgPotassium: 727mgFiber: 6gSugar: 15gVitamin A: 5500IUVitamin C: 10mgCalcium: 57mgIron: 1mg
Keyword dairy free, gluten free, instant pot
Tried this recipe?Mention @thebetteredblondie
