Instant Pot Pad Thai
Instant Pot Pad Thai with chicken and shrimp is easy to cook with Pad Thai jar sauce. You can make this Chicken Pad Thai Noodles under 30 mins for a fabulous Thai restaurant quality meal at home.
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Servings: 4 people
Calories: 495kcal
Cost: $5
Equipment
Ingredients
- 8 oz Pad Thai Noodles **I used - A Taste of Thai Linguine Rice Noodles. DO NOT Use instant rice noodles.
- ½ pound chicken breasts **skinless boneless , diced into ½ inch cubes
- 10 shrimps ** use colossal or jumbo size, de-shelled, de-veined, if frozen thaw them
- 3 large eggs ** whisked
- ½ medium onion ** finely sliced, use red or yellow onion
- 1 tbsp garlic ** roughly chopped
- 4 tbsp Avocado oil **or any neutral oil
For the Sauce
- 4-5 tbsp Pad Thai Sauce **I used - Double Golden Fish Brand Pad Thai Paste, use any brand you prefer from the store.
- 2 tbsp Soy sauce **or tamari
- 1 tbsp Fish Sauce
- 1 tbsp brown sugar **I mixed it in soy sauce & than added to noodles
Liquid (Water or Chicken Broth)
- 2 cups Water **or chicken broth/stock
For Flash marinating chicken & shrimps
- 1 tsp Paprika
- 1 tsp black Pepper ** Crushed
- Salt ** according to taste
Garnish
- 5 scallions **Chopped into 2 inch pieces, use only green part
- 3 tbsp roasted peanuts **skillet roast them & than crush them
- cayenne pepper ** few dashes, Optional
- Lime ** wedges
Instructions
Saute the Proteins
- Add the paprika, salt and crushed black pepper to the chicken and shrimps and coat them well.
- Set the Instant Pot on SAUTE function & keep it on HIGH. Add 1 tbsp oil and when the oil becomes moderately hot gently release the whisked eggs. Immediately reduce the heat to LOW. Stir the eggs and scramble them. Once done set them aside.
- Add 2 tbsp oil in the same pot. Now, add the flash marinated chicken and shrimp and saute until they are fully cooked through and turn opaque. Took me around 3-4 mins. Set them aside.
Pressure Cook the Pad Thai Noodles
- In the same oil add 1 tbsp oil. And saute the garlic and the onions until they just begin to turn limp. CANCEL the SAUTE function.
- Add the liquid to the pot and de-glaze very well scraping the sides and the bottom of the pot with the help of a spatula.
- Now, add the noodles in a bird nest or zig zag pattern (watch the recipe video above). DO NOT add the noodles all at once. This step is VERY important.
- Gently press down the noodles with the help of a spatula so that the noodles are coated with the liquid.
- Close the lid of the Instant Pot, seal the valve and PRESSURE COOK on HIGH for 2 minutes for al dente noodles & 4-5 mins for soft noodles.
- When the cooking cycle is over the Instant Pot will begin to beep. Immediately do a QUICK PRESSURE RELEASE manually by moving the vent from the SEALING to the VENTING position.
- Open the lid carefully. You will have cooked noodles with some amount of liquid. Do not worry, as you'll begin de-tangling the noodles the extra liquid will all be consumed by the cooked noodles.
- De-tangle the noodles immediately with the help of a pair of fork. You need a little more patience here because rice noodles tend to clump up a tad bit more than wheat noodles because of the presence of starch. Watch the Video above to see the de-tangling process.
Toss the noodles with sauces + proteins
- Once, the noodles are de-tangled. Set the Instant Pot back to SAUTE and keep it at LOW.
- Add all the sauce ingredients mentioned above in the "For the Sauce" section. Mix the sugar into the soy sauce before adding it to the noodles. **READ NOTES below.
- Toss the noodles with the sauces gently, until each strand gets a nice sauce coating.
- Add back the sauteed shrimps, chicken and the scrambled eggs and mix well with the Noodles. Turn OFF the Instant Pot.
- Add the scallions, mix well. If you prefer spicy pad thai noodles than add chopped red thai chilies or a few dashes of red pepper flakes now. I didn't add any.
- Serve hot with lime wedges and sprinkle crushed peanuts on top along with cayenne pepper powder (if you love a slight kick). Enjoy!
Video
Notes
- Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Rice Noodles: DO NOT use Instant Rice Noodles. I used " A Taste Of Thai Rice Linguine Noodles". You can use Pad Thai Rice Noodles as well.
- Al Dente Noodles: Cook time 2 mins/Quick Pressure Release.
- Softer Noodles: Cook Time 4-5 mins/Quick Pressure Release.
- De-tangling the rice noodles: A pair of fork helps to de-tangle the cooked rice noodles. De-tangle the noodles well otherwise the noodles strands won't get a nice coat of sauce.
- Pad Thai Sauce quantity: If you prefer more sauce you can certainly increase the quantity according to your preference.
- The Pad Thai Jar Sauce/paste: Use your favorite brand. It's available in the asian aisle of almost every american supermarket.
- Spicy Pad Thai: Use diced fresh red thai chilies or red pepper flakes. You can even serve the noodles drizzled with red chili powder.
- The Sugar: The Pad Thai jar sauce/paste is generally on the sweeter side. So we didn't add lots of sugar in the recipe. However, if you prefer sweeter sauces do up the amount of sugar in the recipe according to your taste preference.
- Roasted Peanuts: You can roast your on peanuts on a skillet over medium high heat. Crush them with a mortar & pestle or a rolling pin.
Nutrition Facts
Instant Pot Pad Thai
Amount Per Serving
Calories 495
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 214mg71%
Sodium 1197mg52%
Potassium 370mg11%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 4g4%
Protein 23g46%
Vitamin A 503IU10%
Vitamin C 3mg4%
Calcium 67mg7%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 495kcal | Carbohydrates: 54g | Protein: 23g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 214mg | Sodium: 1197mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 503IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg