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I've been perfecting my instant pot pad thai for months, and I'm thrilled to share this crowd-pleaser with you! This quick version captures authentic flavors without hours of prep. Tender chicken, rice noodles, and crisp veggies come together in a sweet-savory sauce that'll transport your taste buds straight to Thailand. Best part? Everything's done in one pot, making cleanup a breeze. Ready to impress your family or guests with minimal effort? Let's dive into this mouthwatering Asian-inspired dish!
Ingredients for Chicken Pad Thai in the Instant Pot
- Rice noodles: Essential for the dish's base, providing a chewy texture that soaks up the flavorful sauce beautifully.
- Chicken breast: Adds lean protein and a hearty flavor to the dish, making it a satisfying and balanced meal.
- Garlic: Infuses a rich, aromatic flavor into the dish, enhancing the overall taste profile with its pungent notes.
- Red bell pepper: Brings a pop of color, sweetness, and crunch to the dish, complementing the savory and tangy flavors.
- Eggs: Provide a velvety texture and protein boost, creating a creamy consistency when mixed with other ingredients.
- Soy sauce: Offers a savory umami flavor and depth to the dish, enhancing the overall taste with its salty notes.
- Fish sauce: Adds a unique depth of flavor and umami richness, elevating the dish with its salty and savory profile.
- Brown sugar: Balances out the savory and tangy flavors with a touch of sweetness, creating a harmonious taste profile.
- Chicken broth: Infuses the dish with a rich and savory flavor, adding depth to the sauce and enhancing the overall taste.
- Peanuts: Provide a crunchy texture and nutty flavor, adding a delightful contrast and depth to the dish.
- Green onions: Add a fresh and mild onion flavor, along with a pop of color and freshness to the finished dish.
- Lime: Offers a burst of citrusy brightness, balancing the flavors with its tangy and refreshing notes.
Read more: Pad Thai Casserole Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the chicken and noodles quickly without compromising flavor.
- Spatula: Needed for stirring the ingredients in the Instant Pot and ensuring even cooking throughout the dish.
Instant Pot Chicken Pad Thai Recipe
This Instant Pot Chicken Pad Thai is a quick and easy version of the classic Thai dish, perfect for a weeknight dinner.
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Equipment
- Instant Pot
- Spatula
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 8 oz rice noodles
- 1 lb chicken breast, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 eggs
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1/4 cup chicken broth
- 1/4 cup peanuts, chopped
- 2 green onions, chopped
- 1 lime, cut into wedges
Read more: Instant Pot Thai Coconut Shrimp Recipe
Instructions:
- Soak rice noodles in hot water for 8-10 minutes until softened. Drain and set aside.
- Turn on the Instant Pot to sauté mode and add chicken, garlic, and bell pepper. Cook until chicken is browned.
- Push chicken to the side and crack eggs into the pot. Scramble until cooked.
- Add soy sauce, fish sauce, brown sugar, chicken broth, and soaked noodles. Stir well.
- Close the Instant Pot lid, set to sealing, and cook on high pressure for 1 minute.
- Quick release the pressure and open the lid. Stir in peanuts and green onions.
- Serve hot with lime wedges on the side.
Notes:
This recipe is a simplified version of the traditional Pad Thai, made easy with the Instant Pot.
Nutrition value:
Calories: 480kcalCarbohydrates: 56gProtein: 32gFat: 14gSaturated Fat: 3gCholesterol: 120mgSodium: 1100mgPotassium: 540mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 30mgCalcium: 70mgIron: 3mg
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Tried this recipe?Let us know how it was!
Tips for Preparing Instant Pot Chicken Pad Thai in Advance
Make Ahead Instructions
- Cook the chicken pad thai as directed in the recipe.
- Let it cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Cook the chicken pad thai as directed in the recipe.
- Allow it to cool completely.
- Place in a freezer-safe container or bag, removing as much air as possible.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of tamarind paste to the sauce can give the chicken pad thai a tangy and authentic flavor that sets it apart from the usual recipe.
Common Questions About Making Chicken Pad Thai in the Instant Pot
FAQ:
Can I use a different type of protein instead of chicken in this recipe?
Yes, you can substitute chicken with shrimp, tofu, or beef for a different flavor.
How can I make this recipe vegetarian?
To make this recipe vegetarian, omit the chicken and use tofu or just add more vegetables like broccoli, carrots, or snap peas.
Can I adjust the level of spiciness in this dish?
Absolutely! You can control the spiciness by adding more or less red pepper flakes, or even some sriracha sauce to suit your taste.
Is it possible to make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using tamari instead of soy sauce and ensuring all other ingredients are gluten-free.
How should I store any leftovers of this dish?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop before serving.
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