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 flat-top rice noodles or vermicelli rice noodles for the best results.
- Carrot matchsticks – if you can’t find any carrot matchsticks you could grate a carrot instead.
- Yellow and red bell 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. You could also garnish with a lemon or lime wedge.
How to make chicken Pad Thai
Step 1: Add the first 7 ingredients to the Instant Pot in order.
Add the olive oil, chicken, garlic, soy sauce, Pad Thai sauce, water and rice noodles to Instant Pot in order.
Step 2: Cook on high pressure.
Cook on high pressure for 2 minutes, then do a quick release of the pressure.
Step 3: Toss in the veggies and peanuts.
Add in the carrot matchsticks, bell peppers and half the peanuts (about 2 tablespoons), and toss the mixture carefully with tongs. Add the lid back on and let it sit for about 5 minutes.
Step 4: Garnish and enjoy!
Top with green onions, remaining peanuts and cilantro. Serve and enjoy!
variations of this chicken pad thai
There are a few different ways you can customize this chicken Pad Thai recipe to your liking:
- Meat: Swap out the chicken breasts for chicken thighs or frozen shrimp. For a vegetarian option, stir in some tofu chunks after cooking.
- Noodles: Rice noodles or Pad Thai noodles are best, but vermicelli rice noodles will also work.
- Vegetables: Stir in more veggies like broccoli, green beans, peas, bean sprouts and more.
- Sauce: You can use a store-bought sauce or try making homemade sauce – add 1/4 cup tamarind paste, 1 tbsp soy sauce, 1 tbsp peanut butter, 2 cloves garlic, 2 tsp fish sauce and 2 tsp lime juice.
- Spiciness: This recipe isn't spicy as is, but if you want to add a bit of heat to your pad thai, top with some sriracha, Sambal Oelek or red pepper flakes.
- Eggs: Scramble a few eggs on the stovetop then stir into the finished chicken Pad Thai.
Frequently Asked Questions
Pad Thai sauce is traditionally made with fish sauce, oyster sauce, brown sugar and tamarind. I find it's easiest to use a store-bought sauce like Thai Kitchen's Pad Thai sauce, since the taste is just as good and it's hard to find tamarind paste at the grocery store (which you need for the umami flavor). If you want to try making homemade sauce, add all the ingredients from my spiralized Pad Thai meal prep bowls into the Instant Pot instead.
If your noodles come out of the pot with a gummy or sticky consistency, they likely cooked unevenly. Add in some more water so they can cook longer, and make sure to give everything a good stir to help separate them. You could also cook the noodles separately by soaking them in boiling water for 5 minutes, then drain and toss them in the chicken and sauce.
Yes! As long as you don't go over the maximum line in your Instant Pot, you can definitely double this recipe. Cooking time should remain the same, but you might need to experiment and add 1-2 minutes to the cooking time.
If you want to make this recipe vegetarian, you can stir in some tofu chunks after the Pad Thai has finished cooking. For a pescatarian option, swap out the chicken breast for frozen shrimp.
I personally haven't tested this recipe on the stovetop, but you should be able to! Sauté the chicken, veggies, garlic and soy sauce in a skillet or wok over medium-high heat until the chicken is cooked through, and boil the noodles in a pot of water on the stovetop until al dente. Add the drained noodles to the chicken mixture, then stir in the Pad Thai sauce and cook for 2 minutes until combined and warm through.
Storing and reheating
You can store any leftovers of this easy Pad Thai in an airtight container 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 easy chicken Pad Thai 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
- 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.
- **Get my full list of tools here**
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
Mindy says
I liked the recipe but my noodles were not soft enough and seemed a little gluey. Any suggestions.
Rebecca Lori says
Any suggestions to make this without an InstaPot?
Taylor Stinson says
Hi Rebecca – you can saute the chicken, veggies, garlic and soy sauce together until the chicken is cooked. Meanwhile, boil the noodles in a full pot of water on the stove until al dente (about 5 min). Drain the noodles, add to the skillet with chicken/veg and then add the pad Thai sauce in and cook for 1-2 min, tossing until combined. Please note this is not an official recipe but a rough outline of how I cook it on the stove from time to time.
Sandra says
I just made mine but it felt like it was missing something and was kind of plain. Any advice?
Taylor Stinson says
Hi Sandra – sometimes adding a bit of extra salt or a squeeze of lime can make a huge difference.
Cheri Mello says
This LOOKS AWESOME 👏🏼👍🏼♥️THANK YOU for Sharing!!! We Eat ALOT Of Indian Food So The Choice OF noodles INSTEAD of Rice Is GREAT!! 👍🏼Thank You For Sharing! G-d♥️Bless😊
Amanda D says
I have probably made this recipe 10 times by now and over and over is a total crowd pleaser. I like to add sliced fresh shiitakes with the chicken, cook for a minute extra, and add fresh bean sprouts and scrambled egg on top. Turns out as good if not better than restaurant Pad Thai every time!
Taylor Stinson says
I’m so happy you like it so much! 🙂
Danielle says
Hi! I’m planning on making this, but I’m unsure about what type of peanuts to use. Salted? Roasted? Unsalted? Thank you!
Taylor Stinson says
Hi Danielle – any type will work 🙂
Emily says
This is my favourite recipe bar none. My family is obsessed. Recently my daughter became a vegetarian and now I’m stuck. Can I make this without chicken and through in pan fried chicken after the fact for the rest of us? I don’t want to risk a new life ad Thai recipe because this one is truly that good!!! Thanks!
Taylor Stinson says
Hey Emily – I wouldn’t recommend making this in the Instant Pot if you don’t add chicken as that’s the main reason you’d be using the pressure cooking setting. I worry about the noodles getting overcooked otherwise. Wish I could be of more help :/
Trea says
Love the recipe. Anyone try adding egg in addition to the chicken? I’ve been cooking egg separately and adding at the end. Wonder if I could add raw at some point in the instant pot cooking process.
Taylor Stinson says
Hi Trea – cooking the egg separately is your best bet. I don’t think it would turn out well in the Instant Pot.
Laura Margiotta says
This recipe is a family favorite, thank you! I’m making it on vacation this week with extended family, so I’d like to double it. Should I double all ingredients but leave the instant pot cook times the same?
Taylor Stinson says
Hey Laura, I’m so happy you like it! I would increase the cooking time by 2 minutes.
Ellen says
Seriously so happy with this recipe, maybe the fastest full meal I’ve made in my instant pot. Really yummy and really works. Thanks!