Chicken Recipes
Instant Pot Pad Thai Recipe Cooking Tips & Nutrition
Instant Pot Pad Thai is a vibrant and flavorful Thai noodle dish that’s both a feast for the eyes and the palate. It’s a harmonious blend of chewy rice noodles, crisp vegetables, and a symphony of sweet, savory, and tangy notes from a tamarind-based sauce.
Traditionally stir-fried in a wok, Pot Pad Thai combines fresh ingredients like tofu or shrimp, bean sprouts, scallions, and crushed peanuts, all garnished with a squeeze of lime and a sprinkle of cilantro. Each bite delivers a delightful contrast of textures and flavors, making it a beloved staple in Thai cuisine and a favorite among food enthusiasts worldwide
Instant Pot Pad Thai Recipe
Instant Pot Pad Thai Recipe
Pad Thai is a popular Thai stir-fried noodle dish known for its vibrant flavors and versatility. It typically features rice noodles, protein such as chicken, tofu, or shrimp, bean sprouts, and a tangy sauce made from ingredients like soy sauce, fish sauce, and brown sugar. Garnished with chopped peanuts, fresh cilantro, and lime wedges, Pad Thai offers a harmonious balance of sweet, savory, and tangy flavors. It's a beloved dish in Thai cuisine, often enjoyed as a main course.
Equipment
- Instant Pot
- Mixing bowls
- Measuring cups and spoons
- Serving plates or bowls
Ingredients
- 8 ounces rice noodles
- 1 tbsp vegetable oil
- 1 pound chicken, tofu, or shrimp (optional)
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 1 green onions, chopped
- 1/4 cup chopped peanuts
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Soak the rice noodles in warm water for about 10-15 minutes until they are soft, then drain and set aside.
- Turn on the Instant Pot to sauté mode and heat the vegetable oil. If using chicken, tofu, or shrimp, cook until browned and cooked through. Remove from the pot and set aside.
- Add minced garlic to the pot and sauté for about 30 seconds until fragrant.
- Push the garlic to the side and pour the lightly beaten eggs into the pot. Scramble the eggs until cooked through.
- Add the soaked rice noodles, cooked protein (if using), bean sprouts, red bell pepper, green onions, and chopped peanuts to the pot.
- In a separate bowl, mix together the sauce ingredients: soy sauce, fish sauce, brown sugar, rice vinegar, and Sriracha sauce.
- Pour the sauce over the ingredients in the Instant Pot and stir well to combine.
- Close the lid of the Instant Pot and set to Manual mode, high pressure, for 2 minutes.
- Once the cooking is complete, do a quick pressure release.
- Serve the Pad Thai hot, garnished with chopped cilantro and lime wedges
Notes
5 Tips For Making Delicious Instant Pot Pad Thai:
- Soak the Rice Noodles Properly: Before cooking, make sure to soak the rice noodles in warm water until they are soft. This ensures they cook evenly and don't clump together in the Instant Pot.
- Adjust Sauce to Taste: The sauce is a crucial component of Pad Thai, so feel free to adjust the ingredients to suit your taste preferences. If you like it spicier, add more Sriracha. If you prefer it sweeter, increase the amount of brown sugar.
- Quick Pressure Release: After cooking the Pad Thai in the Instant Pot, do a quick pressure release to prevent the noodles from overcooking. This helps maintain the perfect texture of the noodles.
- Customize with Protein: Pad Thai is versatile, so feel free to customize it with your choice of protein. Chicken, tofu, shrimp, or even beef work well. Make sure to cook the protein thoroughly before adding other ingredients.
- Garnish for Flavor: Don't forget the garnishes! Chopped peanuts, fresh cilantro, and lime wedges add layers of flavor and texture to the dish. Serve them on the side so everyone can customize their Pad Thai according to their preferences.
Here’s a detailed step-by-step guide to making Pad Thai noodles using an Instant Pot:
Ingredients:
- Pad Thai Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- Noodles and Add-ins:
- 8 ounces rice noodles
- 1 pound chicken breast or shrimp (optional, can be substituted with tofu)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 2 eggs, lightly beaten
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup chopped peanuts
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
- Red chili flakes (optional for extra spice)
Instructions:
Step 1: Prepare the Pad Thai Sauce
- Combine Sauce Ingredients:
- In a small bowl, mix together the fish sauce, tamarind paste, brown sugar, and soy sauce. Stir until the sugar is dissolved. Set aside.
Step 2: Prepare-Rice-Noodles
- Prepare Rice Noodles:
- Soak the rice noodles in hot water for about 10 minutes until they are soft but still slightly firm. Drain and set aside.
- Prepare Protein (if using):
- If using chicken, cut it into thin strips. If using shrimp, peel and devein them. If using tofu, cut it into small cubes.
Step 3: Cook in the Instant Pot
- Sauté Garlic and Protein:
- Set the Instant Pot to ‘Sauté’ mode. Add the vegetable oil and let it heat up. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chicken, shrimp, or tofu and cook until it’s mostly cooked through (chicken should be no longer pink, shrimp should be pink and opaque).
- Add Sauce and Noodles:
- Add the prepared Pad Thai sauce to the Instant Pot. Stir well to coat the protein.
- Add the drained rice noodles on top. Do not stir. Pour 1/4 cup of water or chicken broth over the noodles to help them cook evenly.
- Pressure Cook:
- Close the lid of the Instant Pot and set the valve to the sealing position. Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 2 minutes at high pressure.
- Once the cooking time is complete, perform a quick release by carefully turning the valve to the venting position to release the steam.
Step 4: Final Touches
- Sauté and Add Vegetables:
- Open the Instant Pot lid and set it back to ‘Sauté’ mode. Add the beaten eggs directly into the pot and scramble them until they are fully cooked.
- Add the bean sprouts, red bell pepper, and green onions. Toss everything together gently until the vegetables are slightly tender but still crisp.
- Serve:
- Transfer the Pad Thai to serving plates. Sprinkle chopped peanuts and fresh cilantro on top.
- Serve with lime wedges and red chili flakes on the side for added flavor and heat.
Step 5: Enjoy!
- Garnish and Serve:
- Squeeze lime juice over the Pad Thai and enjoy your delicious homemade Instant Pot Pad Thai noodles!
Tips:
- Adjusting Spice Level: If you prefer a spicier Pad Thai, you can add some sriracha or extra red chili flakes to the sauce.
- Vegetarian/Vegan Option: To make it vegetarian, use tofu as the protein and replace fish sauce with a vegan fish sauce substitute or additional soy sauce.
This method provides a quick and efficient way to enjoy a classic Thai dish with the convenience of the Instant Pot. Enjoy your meal!
Try this Air Fryer Asparagus and Tofu Tacos at home.
Pot Pad Thai Nutrition
- Serving Size: Typically varies per brand, but often around 1 cup (prepared)
- Calories: Approximately 300-450 per serving
- Total Fat: Around 10-20g per serving
A) Saturated Fat: 2-5g
B) Trans Fat: 0g - Cholesterol: Typically 0-20mg per serving
- Sodium: Approximately 700-1000mg per serving
Total Carbohydrates: Around 40-60g per serving
- Dietary Fiber: 2-4g
- Sugars: 5-10g
Protein: Approximately 6-15g per serving
Vitamins and Minerals: Varies by brand but may include:
- Vitamin A
- Vitamin C
- Calcium
- Iron
One Pot Pad Thai Noodles:
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.
