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!

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.

Ingredients for Instant Pot chicken pad thai: Pad Thai sauce, cilantro, rice noodles, carrots, peanuts, garlic, soy sauce, olive oil, chicken, water, red peppers and green onions.

How to make chicken Pad Thai

Steps 1 and 2 for making Instant Pot chicken pad thai: Add first 7 ingredients to Instant Pot and cook on high pressure.

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.

Steps 3 and 4 for making Instant Pot chicken pad thai: Toss in carrots, peanuts and peppers then garnish with more peanuts and green onions.

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

What is Pad Thai sauce made of?

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.

Why are the noodles so sticky and clumping together?

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.

Can you double this recipe?

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.

How do you make this recipe vegetarian?

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.

Can you make it on the stovetop?

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.

Ingredients and substitutions

How to make chicken Pad Thai