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Home » Recipes » Instant Pot » Instant Pot Chicken Pad Thai

Instant Pot Chicken Pad Thai

7/29/22

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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!

Instant Pot Chicken Pad Thai

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.
Instant Pot Chicken Pad Thai

How to make chicken Pad Thai

  1. Add the first 7 ingredients to the Instant Pot in order.
  2. Cook on high pressure for 2 minutes.
  3. Do a quick release of the pressure.
  4. Toss in the carrot, peppers and half the peanuts.
  5. Let sit for 5 minutes.
  6. Garnish and enjoy!
Instant Pot Chicken Pad Thai

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.

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    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!

    Instant Pot Chicken Pad Thai

    Frequently Asked Questions

    What is Chicken Pad Thai?

    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!

    What does it taste like?

    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.

    What meat is traditionally used for this dish?

    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.

    How many calories are in this recipe?

    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!

    Instant Pot Chicken Pad Thai

    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.

    Instant Pot Chicken Pad Thai

    More easy Instant Pot recipes

    • Instant Pot Chicken Fajita Pasta
    • Instant Pot Pepper Steak
    • Instant Pot Chicken Burrito Bowls

    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.
    Instant Pot Chicken Pad Thai

    Instant Pot Chicken Pad Thai

    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!
    4.62 from 257 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Thai
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 402kcal
    Author: Taylor Stinson

    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!

    Video

    Notes

    Make this recipe with frozen shrimp or stir in some tofu at the end.
    Use a store-bought Pad Thai sauce or make your own homemade sauce.
    Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pan on the stovetop.
    Freeze this dish for up to 3 months. Defrost in the fridge then reheat.

    Nutrition

    Calories: 402kcal | Carbohydrates: 48g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 1174mg | Potassium: 202mg | Fiber: 3g | Sugar: 15g | Vitamin A: 850IU | Vitamin C: 34.7mg | Calcium: 30mg | Iron: 1.1mg
    Tried this Recipe? Tag me Today!Mention @TheGirlonBloor or tag #thegirlonbloor!
    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! #instantpot #padthai 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! #instantpot #padthai

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    About Taylor Stinson

    Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

    Comments

    1. Smilesxl says

      June 9, 2022 at 14:10

      5 stars
      I need to double, and though I have the 6 quart it will not fit with double noodles, so my question is: If I cook the noodles separate, should I use less water in the instant pot?

      Reply
      • Taylor Stinson says

        June 9, 2022 at 15:58

        Unfortunately I haven’t tried doubling it and the liquid ratios are very sensitive so I can’t advise.

        Reply
    2. Mike says

      February 9, 2022 at 14:49

      Hey there, I’ve made this a few times now and the flavor is incredible. Definitely a favorite. I’m struggling a bit though with rice noodle selection. A couple of tries in now and the noodles are a giant delicious clump, but there is no amount of manipulation to get them to come apart so that everything can be mixed nicely.

      What rice noodles are working the best?

      Reply
      • Nicole says

        May 24, 2022 at 20:33

        I always had this problem too- but just discovered Thai kitchen that sells rice noodles in four separated dried disks- it worked so much better for mixing in all the toppings!

        Reply
      • Smilesxl says

        June 9, 2022 at 14:50

        5 stars
        I had this problem until I started making it a peanut curry pad thai, I add a little peanut butter in the layers of noodles.

        Reply
    3. Amanda says

      December 23, 2021 at 20:13

      5 stars
      Fast and delicious! Thanks for a great recipe!

      Reply
    4. Phoebe says

      April 8, 2021 at 19:55

      5 stars
      SOOOO GOOD! Will be in my regular rotation. Easy to make and simply delicious!

      Reply
    5. SA says

      April 6, 2021 at 09:18

      Does the chicken go in raw?

      Reply
      • Taylor Stinson says

        April 6, 2021 at 12:44

        Yes it does.

        Reply
        • Jessamy says

          February 24, 2022 at 18:13

          Hi there, how is two minutes enough to cook raw chicken? I know it’s an instant pot but other recipes I see it takes at least 10 minutes

          Reply
          • Taylor Stinson says

            February 25, 2022 at 08:05

            The chicken is diced up so it cooks much faster and the Instant Pot takes time to preheat before pressure cooking the 2 minutes. I cook frozen chicken in 10 minutes in the Instant Pot – I worry fresh chicken would be overcooked at that time!

            Reply
    6. Linda says

      February 24, 2021 at 19:00

      Thank you! Does this recipe double well? I have nine people in my family and we are Pad Thai fanatics. Should I double it or make two single recipes?

      Reply
      • Taylor Stinson says

        February 25, 2021 at 08:12

        Hi Linda – I would definitely double it!

        Reply
        • Alain says

          April 6, 2021 at 11:49

          5 stars
          If you double the recipe would you also need to double the time to cook? I’m new to the instant pot… Really looking forward to trying your recipe! Thank you so much!!!!

          Reply
          • Taylor Stinson says

            April 6, 2021 at 12:44

            Hi Alain – as far as I’m aware you would not need to double the cook time but I have not tried it myself.

            Reply
    7. lois says

      February 23, 2021 at 13:08

      i have a 3 qt. I start pot….is that what this receipt is for?

      Reply
      • Taylor Stinson says

        February 23, 2021 at 14:17

        This recipe is for a 6 quart and up. It *might* work in a 3 quart though! I just can’t say with absolute certainty

        Reply
      • Ashley says

        March 30, 2021 at 22:05

        Hey! I also have a 3 qt pot. Just curious if you tried the full recipe and how it worked out for you..? I’d love any tips from your experience 🙂

        Reply
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    Taylor Stinson

    Oh hey there, welcome!!

    I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

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