This Instant Pot Chicken Pad Thai is a quick and easy one-pot dinner – the noodles cook alongside the other ingredients for minimal clean-up!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Chicken breasts – you can also make this pad thai with frozen shrimp or add in some tofu chunks after cooking.
- Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Jarred pad thai sauce – I use Thai Kitchen’s sauce but you can also make your own using this recipe.
- Water
- Rice noodles – use vermicelli rice noodles if you don’t have any rice noodles on hand.
- Carrot matchsticks – if you can’t find any carrot matchsticks you could grate a carrot instead.
- Red and yellow pepper – use any colour combination of bell peppers of your choice.
- Green onions – chives would also be good or you can leave these out.
- Peanuts – leave this out altogether if you don’t like peanuts.
- Cilantro – leave this out altogether if you don’t like cilantro.
How to make chicken Pad Thai
- Add the first 7 ingredients to the Instant Pot in order.
- Cook on high pressure for 2 minutes.
- Do a quick release of the pressure.
- Toss in the carrot, peppers and half the peanuts.
- Let sit for 5 minutes.
- Garnish and enjoy!
What is Pad Thai sauce made of?
When it comes to the sauce, I find using a store-bought jarred sauce is easiest. I actually love Thai Kitchen's Pad Thai sauce (this is not a sponsored post, I just love this product)! 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, the jarred sauce is where it’s at.
Plus, it can be hard to find tamarind paste in the grocery store – and since tamarind is the secret ingredient to Pad Thai sauce, you can’t really make the sauce without it! 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!
Frequently Asked Questions
Chicken Pad Thai is a delicious Thai street food dish. It’s typically made with thick rice noodles, chicken, veggies, eggs and a sweet and savoury sauce. This recipe tastes just like your favourite takeout recipe but with half the calories!
This recipe offers the perfect blend of sweet and savoury thanks to the sauce. The tamarind in the sauce gives it a sweet flavour with a bit of saltiness. If you add in the chopped peanuts, you’ll get a nutty flavour too.
Pad Thai is most commonly made with chicken but you can also make it with frozen shrimp or even tofu. If you’re using tofu, make sure to stir it in after the noodles and sauce have cooked – otherwise, it will fall apart in the pressure cooker.
This recipe has 402 calories per serving, which is significantly less than the Pad Thai you’d get at your favourite takeout spot. One serving of Thai Express’ Pad Thai sauce alone has 420 calories, and that doesn’t even include the noodles and chicken!
Storing and reheating
You can store the leftovers in the fridge for up to 5 days. Sprinkle a little bit of water over top before reheating, then microwave for 1-2 minutes until heated through. You can also reheat it in a pan on the stovetop for a few minutes. Garnish with fresh green onions and cilantro to keep the dish feeling fresh!
Freezing this recipe
I have not tried freezing this recipe but based on the ingredients, I'd say it's worth a shot! Store everything in airtight glass containers and freeze for up to 3 months. To reheat, let it defrost in the fridge overnight then sprinkle a tiny bit of water over top to keep everything from drying out. From there, you can reheat it in the microwave or on the stovetop.
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More easy Instant Pot recipes
Meal prep tools for this recipe
- 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.
is the version I use in this recipe.
and buy this 
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!
Comments & Reviews
Lisa says
Tried this recipe for the first time tonight and it was SO good!!. It came out perfectly. I tried San-J Thai Peanut Sauce. Thank you!
Rebecca says
I’ve made this recipe a couple times already and LOVE it! So flavorful and filling. I also sent it to a friend to try and she made it multiple times as well cause she’s also a fan! Thank you for yummy recipes!
Taylor Stinson says
I’m so happy you’ve enjoyed it so much Rebecca! 🙂
Kelly Gerial says
Was so easy and so delicious I used tofu instead of chicken and there in some broccoli – will be making this again and again thanks
Taylor Stinson says
I’m so happy you enjoyed, Kelly 🙂
Heidi says
Absolutely delicious! I questioned the cook time and went with it. Spot on ! Yummy/
Taylor Stinson says
So happy you enjoyed!
Lori says
I made this and it was delicious and….I’d like to double the amount of chicken and rice noodles (family with 2 hungry teenagers!). Should I just double the entire recipe and add a minute to the cook time? (Asking specifically about the water amount and cook time, I guess. Terrific recipe- we just want more of it without having to make it twice!
Taylor Stinson says
Hi Lori – so happy you enjoyed! I have not tried doubling the recipe myself but I believe other readers have with success. I’d add 1-2 more minutes to the cook time and that should do it.
Alexandra McGrath says
Great recipe but my noodles were super undercooked 🙁
Taylor Stinson says
I’m sorry you had trouble Alexandra! I’m wondering if you used a slightly different type of noodle or if you had the noodles too far above the other ingredients.
Deena says
If you don’t have an instant pot, how would you cook it in a slower cooker or on the stove?
Taylor Stinson says
I’m sorry Deena, this is an Instant Pot recipe. I’m unable to provide alternative cooking directions.
Alison says
Can you use frozen chicken? If so, how would you adjust the cook time?
So excited to make this, looks delish!
Taylor Stinson says
Hey Alison – I have not tried frozen chicken with this recipe and I would not recommend it as it would overcook the noodles (especially if the chicken breasts are whole and not cut up). You could always try pressure cooking the chicken first for 5 minutes, and then add the noodles and pressure cook again as directed. That would likely be the best way to do it. Hope this helps!
Elizabeth O'Hagan says
Made this, great anticipation! However I was going to adopt by putting already cooked shrimp with melted butter and garlic and cilantro on and then popcorn chicken for the kids already cooked…. Noodles for a bit mushy I ended up pulling them out throwing them through a strainer and then leaving them in the instant pot…. Put my noodles in the bowl added the protein desired for each kid / adult, not bad.. still quite salty even though I used low sodium soy sauce maybe I have a very sensitive palate I don’t know
Elizabeth O'Hagan says
“Were “a bit mushy (voice to text, lol)
Martha Roth says
I used extra firm tofu instead of chicken and brown rice pad Thai noodles. Also used a different pad Thai sauce. Added fresh mung bean sprouts at the end. It was delicious!
Taylor Stinson says
So happy you enjoyed Martha 🙂