(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Let me tell you, this pad thai recipe is something special. I was never a big fan of takeout, so I decided to bring the magic of Thai cuisine right into my kitchen. With my instant pot in hand and a medley of simple ingredients, I embarked on a culinary adventure. Boy, was it a journey worth taking! This dish is packed full of flavor, and the best part? You can whip it up right in your cozy home. Now, let's get cooking and bring the bustling streets of Thailand to your dinner table.
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.
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](https://homepressurecooking.com/wp-content/uploads/2024/05/instant-pot-chicken-pad-thai-recipe-1716472706.jpg)
Instant Pot Chicken Pad Thai Recipe
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:
Nutrition value:
Keywords:
Read more: Instant Pot Thai Green Curry Recipe
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.
0 thoughts on “Instant Pot Chicken Pad Thai Recipe”