Instant Pot Chicken Pad Thai
This Instant Pot Chicken Pad Thai is a super quick and easy one pot pad thai recipe that is perfect for your weekly meal prep – the noodles cook in the pot along with the other ingredients for minimal clean up too!
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So, I've made quite the miraculous discovery that I'm going to share with you all (besides this Homemade Hamburger Helper or these Yakisoba Noodles of course…)
You can make CHICKEN PAD THAI NOODLES in your Instant Pot (if you still don't have one by the way, you can get your Instant Pot DUO Plus 60
here)
OMG, my life is forever changed.
The idea actually came about quite by accident while I was first tinkering around with my Instant Pot and I made these amazing Honey Sesame Chicken Noodle Bowls.
I was *actually* trying to make regular old sesame chicken, and I had this dream of making this crispy coated chicken by sauteeing it in the Instant Pot first and then making the sauce separate, and the rice…and then I realized that there were just waaaaaay too many steps to the recipe I was trying to create. Like who has time for 4 separate steps when the Instant Pot is made for the convenience of dumping all the ingredients in and cooking?
So, I knew there had to be a better way, and round two of sesame chicken turned into me adding rice noodles (I buy Thai Kitchen Rice Noodles
) at the very last second and hoping they would not get overcooked.
Turns out, if you set them just above all the liquid and cook for only 2 minutes on high pressure, you're good to go. And it was then that I had found out, by mistake, that you could do noodle stir fries in the Instant Pot.
Don't you just love my accidents in the kitchen?
They're so delicious!!!
So of course given how easy it is to work with rice noodles, I knew I had to try my hand at Instant Pot Chicken Pad Thai. And yes, it turned out very similarly to the sesame chicken noodle bowls, except you have to know that I've cheated a bit when it comes to the sauce.
But I think you're going to thank me for it, because this is the simplest pad thai recipe ever and it tastes pretty authentic too.
The secret is pre-made Pad Thai sauce LOL.
But seriously.
I actually love Thai Kitchen's Pad Thai sauce (this is not a sponsored post, I just love this product), and I have made a version of homemade Pad Thai sauce that's relatively easy, but when you're looking to throw dinner together in a hurry sometimes you don't wanna haul like 5 to 10 sauces out of your pantry.
And really, tamarind is the secret ingredient to Pad Thai sauce and you can't always finds tamarind paste at the grocery store. But you can usually find Pad Thai sauce in the Asian and rice section. If you do want to try your hand at a homemade sauce though, you can always check out these Spiralized Pad Thai Meal Prep Bowls and add the ingredients to the Instant Pot instead!
Add a little bit of that, some soy sauce and garlic, and you're on your own to Pad Thai land.
And what I also love about this Instant Pot Chicken Pad Thai is that you can use up whatever veggies you have on hand in the fridge, as long as they are veggies that will get tender fairly quickly because the veggies themselves don't go in with the chicken, sauce and noodles or they'll get overcooked.
You could always sub in finely chopped broccoli, spinach, red cabbage and more – I used matchstick carrots and thinly sliced bell peppers because you can buy the carrots pre-chopped, and I really only like my peppers barely cooked so I find everything gets tender-crisp and not too overdone.
Top your Instant Pot Chicken Pad Thai bowls chopped peanuts, green onions and cilantro and you're set! Now enjoy the most delicious dinner or lunches all week long!!!
Will you be making this Instant Pot Chicken Pad Thai?
This recipe is SO perfect for your weekly meal prep and will have you feeling as though you're eating takeout all week long!
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
The Instant Pot DUO Plus 60 is the version I use in this recipe.
I use these Thai Kitchen Rice Noodles, and buy this Pad Thai sauce.
I get grass-fed chicken from my monthly Butcher Box – it's a great way to enjoy healthier meats and poultry and they're even offering 2 free ribeyes and bacon!
Instant Pot Chicken Pad Thai
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts, diced
- 4 cloves garlic minced
- 3 tbsp low-sodium soy sauce or tamari
- 1/2 cup jarred pad thai sauce (I like Thai Kitchen brand)
- 1 1/2 cups water
- 7 oz rice noodles
- 1 cup Carrot matchsticks
- 1/2 each red and yellow pepper, sliced
- 4 green onions, sliced
- 1/3 cup chopped peanuts
- 1/3 cup fresh chopped cilantro
Instructions
- Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs. Place lid back on and let sit for 5 minutes.
- Remove lid and serve, then top with green onions, remaining chopped peanuts and cilantro. Enjoy!
Looks delicious Taylor! What brand of rice noodles do you recommend? I imagine if I used one that was thinner they could turn out too soft. Thanks!
Thanks so much Janice 🙂 The ones I buy are usually unbranded, something like these: https://www.amazon.com/Asian-Premium-Stick-Noodle-Large/dp/B01C6DSO56/ref=pd_sbs_325_5?_encoding=UTF8&pd_rd_i=B01C6DSO56&pd_rd_r=VVEYSA5C7RZ6BPP0Z5KQ&pd_rd_w=o92ju&pd_rd_wg=5V7i9&psc=1&refRID=VVEYSA5C7RZ6BPP0Z5KQ I find they are sometimes labelled “wide” but usually you can see the difference in thickness at most grocery stores because they usually carry a thin version and a thicker version along with the very thin vermicelli noodles. Hope that helps!
Does the chicken really cook in only 2 min?
As noted in the instructions., the chicken takes about 10-15 minutes to preheat and then 2 minutes to pressure cook. Because you are pressure cooking and the chicken is cut into small pieces, it cooks very quickly!
This is probably a stupid question but I JUST got my pot and we’re a little confused. Do you preheat the pot with the chicken etc. already in it? So the total cook time is about 12 minutes?
Hey Laura! Not stupid at all – preheating will happen when you set the time to 2 minutes so it’s just a matter of turning it on and pressing high pressure for 2 min. I just include the info about the preheating so that people know I’m not asking them to cook raw chicken for two minutes haha
I’d like to add tofu (cut in cubes) to this recipe. When should I add it & should I saute’ it first? Thanks!
Hey Juliana! Unfortunately I don’t know how tofu would work with this recipe – if I had to guess, I would say you should add it first, saute it and then cook everything on high pressure for 1 minute. I’m just not sure what this would do to the tofu though since I’ve never cooked it on high pressure before, and you do need something underneath the noodles in the sauce to ensure that the noodles don’t stick and burn to the bottom. You could try what I’ve suggested but I can only guarantee the chicken version because that’s what I’ve tested. Hope that helps!
I have fallen in love with your recipes! Thank you for making cooking fun again despite two kids!
Aww you are so sweet Somaiah, thank you so much 🙂 If there are ever any suggestions you have or recipes you’d like to hear from me I’m all ears! So happy you loves my recipes!
Can you make a vegetarian version ? Using tofu instead of chicken?
Hey Alyse – I just responded to Juliana above – I’m just not sure how a vegetarian version would turn out because I’ve never done tofu in the pressure cooker and you need something underneath the noodles so they don’t stick to the bottom. If I had to guess, I would say you should add tofu first, saute it and then cook everything on high pressure for 1 minute. Again, I haven’t tested this so I can’t guarantee how it will turn out. Sorry I can’t be of more help!
I might use the tofu puffs I find at the Asian Market. They are deep fried cubes that won’t get mushy.
If I double the recipe, how do you recommend altering the cooking time?
I would add one more minute or two – I can’t guarantee results because I haven’t tested it myself but hopefully that should do it!
I am needing to double the recipe, wondering if you tried it and had success?
Hey Nicole! Sorry I have not tried doubling it yet..wish I could be of more help!
Did it work?
Loved this recipe!! When I doubled recipe, I used an extra 1/2 cup of water (total of 2 cups) – that was plenty.
Hi there
Want to make this for 11 people was going to use 6 chicken breasts…and double everything including 2 jars thai sauce plus your recommendation of an extra 1/2c. Water
Just wanted your input if this sounds good since you had success with doublung
Hey Lisa – on the recipe card you can adjust the serving size and it will give you exact measurements of what to use. I would set it for 8 or 10 servings and go from there!
Did you use 1 full jar of pad Thai sauce and did you add cooking time?
Should step. 2 be mixed with everything else or jut mixed then left on top
Hi Sara – I’m not exactly sure what you mean. When the noodles are done cooking, you gently toss the raw carrots and bell peppers with the noodles, mixing it all together, then place the lid back on for 5 min to steam them. You want some of the veggies mixed in with the hot noodles so they cook slightly. From there, you serve the dish. Hope that helps!
When you put the lid back on for the 5 min are you pressure cooking it or steam cooking it?? What setting manual or meat or vegetable??
You are just letting it sit – not on warm or high pressure, just sitting once it’s done cooking. Everything gets steamed that way!
I made this after work last night- between running kids places- it was easy and so delicious! Thanks for the recipe!
I’m so happy to hear that Emily!!! 🙂 Thanks for reporting back!
Many thanks, Taylor. Very tasty, “eazy, peazy” recipe: quick to prepare and very healthy ingredients. I do question use of olive oil, which I don’t recall in any Asian dishes. It tasted fine, but I think I’ll use vegetable oil next time.
Hey Tom! So happy to hear it turned out so well for you and that you liked it 🙂 I used olive oil because that and coconut oil are typically healthier oils and the only ones I really have on hand at my house. Once the oil reaches a certain heat point you often can’t distinguish the taste (at least with olive oil as compared to vegetable oil) but feel free to try the vegetable oil next time, it’s definitely more cost effective than olive oil!
Ok…. it’s cooking away! I’m excited to see the final product!
Yay!!! Hope you liked it Cindy 🙂
If I double this recipe do I also double the water? I’m new to instant pot and have found conflicting info online about doubling fluids.
Hey Nicole! As I told another reader above I’m not sure how it would turn out when doubled because I haven’t tried it myself. You could try doubling everything then adding another minute or two cook time and see if that works. I just can’t guarantee it would turn out though. Sorry I can’t be of more help!
I doubled everything EXCEPT the water and cooked the regular amount of time. I read an article that talked about doubling liquid only if it’s for consistency (like soup). And cooking doesn’t need adjusted because it’s hearing while it adjusts to pressure and doubling will take longer to get to full pressure (or something like that, lol). Turned out wonderful!!
Thanks, Nicole! Helpful to know. 🙂
I followed this recipe exactly and it was AMAZING. Super skeptical on the texture of the noodles when done but it turned out restaurant-good! Even my picky 7 year old loved it…including the veggies. Win win! I chopped everything on Sunday so Monday after work was just dump dump cook cook. Dinner in 15 mins. Thank you for such a great post!
Hey Bonnae! What a great idea to have everything chopped up and ready to go ahead of time! I’m going to have to steal some of your meal prep tips, haha. I am soooo happy you loved this recipe – thanks so much for reporting back 🙂 I find rice noodles typically do very well in the Instant Pot, I was just as surprised as you when I first tested it!
Did you have too cook the chicken ahead of time then dump or you just dump the raw chicken in?
You don’t cook it ahead of time – you put it in raw!
Made this dish last night. I wish I’d gone with broccoli and cabbage instead of pepper, to me the pepper didn’t fit with the rest of the dish. Also, I used half a pack of pad thai noodles and it wasn’t enough to feed four of us so next time I’d use the whole package (I used Annie Chung’s pad thai noodles, which is all my store carries). Perhaps it would help if the recipe specified which size package of noodles should be halved? Otherwise I thought the taste was good and I’ll be making it again with a few changes to suit my family.
So glad you enjoyed Cathy! Typically you don’t find broccoli in Pad Thai but I love the idea of using that for some extra green 🙂
Made this just as written, even though I had reservations about using the Thai Kitchen Pad Thai sauce since the first ingredient is sugar. Sorry to say, this recipe was underwhelming, flavor-wise. If I make this again, I’d try it with the Thai Kitchen Peanut Sauce, which was right next to the Pad Thai sauce on the grocery shelf. I’d also use chicken thighs instead of breast meat.
Thanks for your feedback Barbara! You could always try adding a bit of extra soy sauce or tamari, I find a pinch more savoury flavour usually helps! The peanut sauce sounds delicious!
Hi Taylor,
I am curious to know if you have to soak the noodles before adding into the instant pot? I have seen some recipes that require it and others that don’t. Thanks! Can’t wait to try this. 🙂
Hey Ashley, I didn’t soak the noodles. I tossed all the ingredients in and then placed the dry noodles on top. They came out al dente. Good luck!
Hi Ashley – you don’t need to soak them at all, just place them on top of the other ingredients as written below in the instructions 🙂
OK, the only rice noodles I could find are actually fully cooked. should I not add them to the PC and maybe just add them at the end or with the carrots and peppers?
How many ounces of rice noodles? The packages vary in size! Mine is a full pound
It should be a 16oz package – so 8 oz for this recipe!
Please add this to the recipe. Annie Chung brand i use only comes in 8 oz. Thanks
Loved this recipe! Pad Thai is my favorite takeout and now I can make it at home! I had to let the noodles sit a little longer because they weren’t fully cooked through, but once they were done it was absolutely delicious. Thank you!
So happy to hear you loved this recipe Shannon 🙂
Made this recipe tonight and it was very delicious. Noodles came out al dente and not mushy!! I doubled the recipe and used a full pack (14oz) thick rice noodles. The noodles were 5mm wide. Doubled the water to 3 cups and added an entire jar (8oz) of pad Thai sauce. I saw a few different brands of pad Thai sauce and decided to just try the “Richin” brand. Thank you again for this recipe. Now I can enjoy this wonderful dish at home and save some money.
So happy to hear that Jackie!!! And glad to know you can double the recipe as well – I hadn’t tried that yet and I know some readers were asking. Thanks so much for reporting back, so glad you enjoyed! 🙂
HI can’t you do is recipe with frozen chicken?
I meant to say can you do this recipe with frozen chicken
Hey Sarah! I haven’t tried it myself so unfortunately I couldn’t tell you
Just got an Instant Pot, and I made this for dinner tonight. Delicious! Thanks for your great recipes!
I’m curious – what’s Bloor?
The street I live on in Toronto, Canada 🙂
I made this recipe last night and it was awesome! I did make my own Thai sauce, so easy.
3 T Soy Sauce, 1 T Sriracha sauce, 2 T lime juice, 2 T canola oil and 2 T brown sugar and a couple of shakes of fish sauce. The recipe tasted exactly like a Thai restaurant Pad Thai. Thank you
Thanks for sharing your recipe for Thai Sauce.
This has all the flavors of pad Thai but my noodles did not cool correctly, they were still hard. We have an 8qt IP so maybe the 1 1/2 cups wasn’t enough for the diameter. I guess you need to make sure they are submerged before starting. I’ll try it again.
I just made this tonight and I’m not sure where I went wrong. To my knowledge I followed the instructions to a T… however the majority of my noodles stuck together and didn’t cook properly, was there supposed to be enough liquid to cover the noodles? because there wasn’t. Most noodles were way above the liquid… I also double checked that I used all the right measurements… the flavor was nice, but I couldn’t get past the hard bits of noodle.
I tried this for a second time. I had issues with the noodles clumping in my 8qt instant pot because the majority of the noodles were sitting way above the liquid.
This time I used one large chicken beast rather than 2, I also added a 1/2 cup of water so used 2 cups total and poured it over the noodles so they were all wet. I also spread the noodles out in all directions and broke them I half. This time was a success!!!
I’m so happy to hear that Kath!!! Sorry you had trouble the first time around…the noodles are sometimes finicky! Thanks for your feedback and posting your tips!
Do you think this will work in my 3Qt IP? Thank you!
Hey Nora – I would recommend cutting the recipe in half and keep the cooking time as is. I did this in an 8 quart Instant Pot so I think it would be too much food for the 3qt. Hope this helps!
I just made this in my instant pot and I must of messed up. I followed the directions but I have much water left over and the noodles don’t look good. I need help. I am a guy. Can I say that? I put it on poultry to start and then chose 3 minutes. The putting it on poultry was the only thing not in the directions. I can’t figure what else could have gone wrong. It seems like everyone else had a great turnout.
My fiancé and I liked this recipe. We doubled the recipe since we had to feed 4 of us. I am a huge fan of spicy and Thai food. Unfortunately, we didn’t feel it was at all spicy and it was more tomato tasting than we had expected. I think I agree with one of the other reviewers when they said they may try peanut sauce next time. We also added red pepper flakes for spice. Thanks for the recipe, Taylor!
Hey Kristine! Thanks so much for your feedback, so glad you liked it! The taste really will depend on the pad Thai sauce that you use. I don’t find the Thai Kitchen one to be too tomatoey, but you’re right in that it’s not really spicy. You can add sriracha and toss at the end if you want some more spice. Hope that helps!
Made this tonight – it was great! We added in some scrambled eggs right at the end, and served it with some hot chili paste to add some spice. This’ll be going into our rotation!
Yay! I’m so happy to hear that Laura!!!
Wow! Awesome recipe! So glad I tried this. I did tweak the ingredients and added fresh bean sprouts with the carrots, peppers and peanuts at the end. I fanned out the noodles in a circular fashion but found the middle not to be cooked enough. No worries. I just stirred it up and flipped over the noodles to the bottom, added the remaining ingredients and let it sit for the remaining 5 minutes. By the time we finished with our salad, it was ready. Wish I had taken a picture, but it was so good, I couldn’t wait.
Thank you for posting this recipe! We had a craving for Thai food, but with the ice storm we wanted to stay in. I had seen your post the other week and picked up a jar of pad thai sauce. So glad I did, this was amazing and so easy to make. Looking forward to trying more of your recipes!
I have a question regarding the cooking time. In the video you show 3 minutes on the IP but in the recipe you indicate 2 minutes. I ask because when I did 2 minutes, my noodles came out chewy.
I really enjoyed this recipe, chewy noodles and all!
Thank you for this recipe! I just made it tonight and it turned out so good- like I could’ve been eating takeout from a restaurant. Can’t wait to try making your honey sesame chicken noodle bowl!
I’m so happy to hear that Tonya!!! Thanks for sharing with me 🙂
Love, Love, Love this recipe. Made it twice now. I did not buy pad thai sauce this first time but made it with:
1/4 cup honey, 1/4 cup peanut butter (creamy) 1/4 cut low sodium soy sauce, 3 tablespoons rice vinegar and 1/2 tablespoon chili sauce.
2nd time I made with store bought pad thai and we didn’t care for it as much.
Have shared you recipe many times, only other change I made is I soak the noodles in cold water for a couple of minutes to make them just a little less firm
Thank you so much
Wonderful, easy & tasty dish! We added bean sprouts to it & left out the green onions & cilantro topping because I’m not the biggest fan of it. Flavors were right on! I will add another minute next time because the noodles were still a little too firm. We’ll definitely be making this dish again!
Made this the other night and followed directions to the T. It was SO easy. SO simple. SO SO GOOD! Thank you!
Where do you do d matchstick carrots? I can only find shredded.
Shredded carrots would work just as well as matchsticks! I find matchsticks in the grocery store where the baby carrots are usually!
I made this today and was super was amazing and so easy. I used the vh pad Thai sauce and medium rice noodles. I would love to add shrimp too. :). Thanks.
I made this recipe but swapped the chicken for shrimp. I cooked the shrimp separately in a pan since it only takes a few minutes to cook shrimp. I think not having the extra moisture from the meat left the noodles a little undercooked, otherwise it tasted very good.
Finally!!!!! I have been telling my hubby for years he would like Pad Thai. He would never try it. If I wanted Thai, I went with friends. Got all the ingredients on the way home from work. He didn’t realize what I was making. Once he tried it, he admitted he liked it. Went back for seconds. Was even glad there were leftovers for lunch tomorrow. Thank you for helping me prove to hubby he would like it. Plus it was so quick and easy.
OMG I’m so happy to hear that Betsi!!!! That’s amazing!!! So glad I helped you to get him to realize how good it is hahaha! This just made my day, thanks for sharing with me!
Hello, can I swap out the chicken for stew meat to make beef pad tail with this recipe?
That looks amazing! I’ve never made pad thai before. I’m going to have to try this.
Hello! this is my first instapot recipe im trying. I bought the big 8 qt duo and there is no manual setting. Do you know what button to do for this model?
when I clicked on the print icon I got the red screen warning that this is a dangerous site and has been linked to security issues including phishing. Do you know anything about this?
I honestly have no idea why you would get that warning Pam – maybe it’s your anti-virus. The print button works just fine for me and I can assure you that this is not a dangerous site.
Thank you
Approximately how much did your chicken breasts weigh? Our store has giant size and small size and just not sure how much chicken you actually used. Thank you.
Hey Pam – unfortunately I didn’t measure the weight! I would say one to one and a half giant size would probably be your best bet!
Taylor! This is the second recipe I’ve tried of yours — the other being Pizza Quinoa — and both were easy and turned out perfect. The best part about your recipes is how easy they are to make and enjoy. Seriously, I found the cook times to be very reasonably short, with no watery sauces or thickening required (which tends to be an issue I run into with other IP recipes). Our favorite is definitely the Pad Thai but I also love how customizable the Pizza Quinoa is. All in all, I found both recipes to be fun and quick to complete, with totally flavorful results.
For the Pad Thai, I did use two chicken thighs instead of breasts, cut up into small 1″ pieces, which also turned out perfectly cooked using your timing. We used regular Thai Kitchen rice noodles, which were also cooked properly. We also mixed in a scrambled egg in after the QR since we prefer that in our Pad Thai. Myself and my husband (who is also from Canada and loves his Asian food) totally loved your recipe and we will be making it again this week!
Samantha you have seriously made my day!!!! I’m so happy you like my recipes! Please let me know if there’s anything else I can help with! Good call on the scrambled egg with the pad thai, that sounds amazing!
I have a silly question. Did you cook the scrambled egg on the stove before adding it, or is there enough heat to cook it directly in the Instant Pot at the end.
I would cook it separately on the stove while everything is coming to pressure in the Instant Pot!
I’m going to make this tonight and add eggs, onions, mushrooms and siraccha!
I just made this and wow! It will be part of our regular rotation. I love the egg idea for next time too. I confess, I don’t do rice noodles so I replaced them with half of a small head of cabbage thinly sliced. I’m happy to report, it was a great success! I think if using the cabbage again, I could cut the water down to 1 cup. Thank you!
Made this tonight it was very good. I made the homemade pad Thai recipe in the comments above with the peanut butter in it, (I didn’t use the chilli sauce just added it to my own serving.) It made about a cup of sauce I used all of it in the recipe & all the water. I didn’t put the soy sauce in because it is in the pad Thai sauce. I think next time I make this I will add fish sauce not the 3 tbsp maybe half. I grated the carrot & it worked good also used three small to medium handfuls of bean sprouts & no peppers. I think next time I will add some snow peas. I will make this again! Thanks for the recipe!!!
So glad you liked the recipe Shirley 🙂
Made this tonight. Followed the recipe as stated, with the only exception being that I briefly sauteed the chicken when I put it in the pot. This turned out AMAZING!!! I cannot believe how easy AND tasty it turned out. it will be in my regular rotation.
I’m so happy you liked it Kim!!! Thanks for sharing with me 🙂
Thanks for the recipe, Taylor! I usually make pad thai at home from scratch, but it takes longer than I’d like and clean up takes forever. This was much simpler and came out great. My husband devoured his dinner, so this is definitely a winner and will go on our rotation.
I used sesame rather than olive oil (and sauteed our the chicken for a few minutes first in the instant pot), homemade pad thai sauce (tamarind, fish sauce, black pepper, brown sugar, sambal oelek), added in scrambled egg, and also added chopped red cabbage and bok choy. At the recommendation of one your readers, I also soaked the rice noodles for about 3 minutes in cold water before adding them to the instant pot. Loved being able to make a noodle dish in the instant pot! Thanks again!
Looooove your homemade pad Thai sauce Rachel, sounds soooooo good! And easy too! So happy you enjoyed this recipe, thanks so much for sharing 🙂
Made this for dinner tonight for my extra fussy 14 year old and it’s a definite keeper. I did add 2 scrambled eggs mixed in before serving otherwise followed to a T. My only question is are rice noodles usually heat or did they need to cook longer? I used Thai Kitchen Rice Linguine Noodles.
So happy you liked it Amy!!! It sounds like you used slightly different noodles than I used…the ones I use cook just by sitting in the mixture with the sauce after everything is cooked because they’re so thin. They should be al dente when finished. Hope that helps 🙂
This was the second recipe I’ve made in my Instant Pot, and if everything turns out this well……..I’d be willing to dump every appliance in my kitchen!
Absolutely awesome.!
Thanks SO much!
I am so glad I stumpled upon your site and this recipe. We eat it every week! it is easy and so good.
This was my second meal in the IP and it was a big hit with EVERYONE in the family. I doubled it and just broke up some of the noodles so I could spread them out a bit and they came out perfect. I made it exactly as directed but love the fact that you can easily vary the oil, sauce, or veggies according to personal preference and it will turn out amazing!! Thanks for doing all the hard work and putting together a winning recipe!!
I’m so happy you liked the recipe Angie, thanks for sharing with me and for your kind words, it really means alot 🙂
Not normally one to comment on online recipes, but have made this multiple times and wanted to chime in that it’s a fantastic recipe! One of the few instant pot recipes I’ve found that lets you cook noodles + meat at the same time, making it a true one pot recipe!
For those looking for tips on how to double the recipe – every time I’ve made this recipe, I’ve doubled it. I double everything except the water (per above suggestions), and cook for the normal amount of time (2 minutes). After cooking, I add the veggies and let everything sit for 10-12 minutes instead of the stated 5, which gives me the texture I like for the noodles.
I also add ginger and chiles along with the garlic because more ginger and spice in my life is never a bad thing.
Thank you!
So happy you like it so much and thank you for those tips on doubling it 🙂
Does it matter if the chicken is frozen? Would that change the outcome or cook time?
Hey Lindsey – I wouldn’t recommend frozen chicken for this recipe. The rice noodles can’t be cooked for that long and the chicken would need to be cooked a lot longer. It just wouldn’t work. Sorry about that!
First recipe with my new instant pot…. so amazed…. I did half coconut milk and half water and also at the end, I added a BIG scoop of crunchy peanut butter…. Delicious….Thank you for the recipe.
So happy you liked it Nathalie!! Love the addition of the peanut butter, great idea 🙂
I couldn’t find a jar of the Thai Kitchen pad thai sauce but I did find the box that has a bag of it with some rice noodles. I took a chance and used the box’s portion of sauce and the noodles inside (which looked to be half a normal rice noodle bag) I also threw the instant pot on saute once everything was done to scramble an egg inside, then quickly shut it off and let everything sit with the lid closed. My local Thai restaurant normally puts some chili powder on the top so I added this, and omg this recipe is heaven 😍 I gotta get my hands on that jar of sauce now!
Made this tonight. Flavors were really good, but my noodles didn’t cook all the way and were stuck together. I repressurized and cooked again for another min and that helped, but there were still some raw noodles in there. So I’m thinking next time I try this I’ll cook it for 3-4 min on the first time around and hope that helps. But all in all great recipe with good flavors.
Hey Kristi – it can depend what type of noodles you’re using and how you’ve placed them in the pot. Letting them sit in the hot pot with the lid on for a couple minutes can help them cook all the way through. Hope that helps!
Made this tonight and it was delicious!!! This is only my 3rd meal that I have made in my IP and I’m hooked!! Will be making this again!!
This pad thai looks amazing! Love the photos too. So bright and colourful. I get my Instant Pot this week, so I’ll add this recipe to the list! 🙂
Well I had a few hiccups but the end result was amazing! Will keep this recipe. I am new to Instant Pot. I got it from my brother for a box of wine. lol He in turn got the Ninja foodie. This was my first “true” recipe I made and again as I said I had some hiccups. I did sauté the meat first which went well. I then followed the rest of the instructions. When I turned my pot back on the keep warm button lite up. I left it on and set it for 2 mins. Well a 1/2 hr later, it was only down to 1 min 26 seconds! Called my brother who walked me through the error. I should have turned the keep warm off. Shut it off, opened it up and it looked wonderful and smelled great already! Followed rest of instructions (I did clean out my veggies in fridge) because of the goof up with time I thought I better set it for low pressure 30 seconds just to steam veggies. Well, I didn’t reset the pressure valve. After it didn’t come up to pressure I figured that out too! Took like off gave it a good stir and called it done. Veggies were crisp tender and that’s how we like them so all was well. Husband enjoyed so that is always a plus. Thank you for the “easy” recipe. Going to check out more.
So glad you were able to navigate all the hiccups and that you ended up loving the recipe Cindy!! I’m thinking of developing an Instant Pot starter guide so when I have that up I’ll link back to it here – that should address some questions beginners might have.
The rice noodles I bought were in a 12 ounce package so I used 3/4 of the package. It turned out to be too many noodles. Also found that the raw carrots were still quite crunchy after 5 minutes and overall the dish was not hot enough. I think the recipe has promise but will need tweaking next time.
Hi there,
I would love to try this recipe! Could it be done in a slow cooker? Thanks
Unfortunately I don’t think it could Peggy – sorry about that!
😣 Cant print this recipe?
Can you try clearing your browser cache or check your antivirus software? It’s working fine for me when I go to do it!
WOW This is my favorite instant pot recipe I’ve tried yet – and I am not new to the instant pot game. The carrots were still crunchy but the slight steaming really released the sweetness you get from cooking them. I thought the chicken was cooked perfectly and really absorbed the perfect amount of sauce. I couldn’t be happier to know that I can make noodle dishes in the Instant Pot! Bless you for figuring that one out!!! Fantastic dish.
YAY!!!! So happy you enjoyed Jordan! 🙂
I picked a few small packs of oriental noodles. Could I use these? Would I adjust cooking times? Thanks
Hey Saralyn – I’m sure you could use them but since I haven’t tried this myself I couldn’t advise on alternate directions/cooking times. Sorry about that!
Hi Taylor! I am excited to try this recipe! I see your recipe calls for 1/2 package rice noodles. Roughly how many ounces is that? I have different rice noodle other than the one you recommend and I think the package is bigger than the one you use. Thanks!
Hey Crystal – I used half of a 14-oz package so 7 oz should work! 🙂 I’ll update this to show in the recipe, sorry it wasn’t more specific before!
I just made this meal, and I’m not sure if I did something wrong, but everything is in a puddle of water. I added everything in the exact order and amount as instructed. I cooked on high pressure for two minutes and did a quick release of the pressure, I then added the remaining ingredients once I was able to open the lid and then put the lid back on and let it sit for another five minutes.
Hey Matthew – wondering if the amount of noodles used wasn’t measured out properly or if you were using a different type of noodle that didn’t soak up all the liquid properly. I’m sorry this didn’t work out for you!
We really enjoyed this meal tonight! I used the Mesri brand of pad Thai sauce and my noodles were not dry noodles. They were called KaMe Thai rice stir fry noodles and said Fresh Cooked Noodles Ready to Serve. They normally cook just two minutes in a skillet, so I was a little nervous, but they came out great. I followed the recipe exactly and it was liquid enough that I think I would use two of the 7 oz pkgs next time. It was delicious and cooked in the time you said. I don’t think there would be any issue with leaving the cover on an extra two to three minutes as the veggies were quite crunchy and would just be a little less so.