Instant Pot Pad Thai with chicken, shrimps, eggs, pad thai jar sauce & crushed peanuts is so easy to make. You can include this less than 30 mins Instant Pot Chicken Pad Thai in your weeknight dinner & enjoy top notch Thai restaurant quality meal at home.
Table Of Contents
Instant Pot Chicken Pad Thai
Pad Thai with shrimp & chicken had never been this easy & delicious before. Grab a bottle of your favorite pad thai jar sauce from the store & use it. Great flavors without any hassel.
You don’t have to hunt down tamarind paste & pickled dry radish for making your own homemade pad thai sauce ever!
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
Easy buy options with the links provided below:
- Pad Thai Noodles: They are made of rice & are naturally gluten free. You can find them in the Asian aisle of your local supermarket. I used the brand ” A Taste of Thai Rice Linguine Noodles” (readily available in supermarkets around the USA). DO NOT use Instant Rice Noodles ever!
- Proteins: A combo of de-shelled, de-veind Shrimps & boneless skinless diced Chicken tastes amazing. Use scrambled eggs as well. You can also dice some tofu & use it here or use only tofu for a vegetarian pad thai.
- Pad Thai Jar Sauce: Grab a bottle of your favorite brand’s Pad Thai Sauce. It has great flavors and so easy to use. You don’t need to hunt down tamarind paste & dry pickled radish (so typical of pad thai recipe) for making a sauce from scratch. The jar sauce is packed with umami & contains everything a pad thai needs.
- Aromatics: Onion & garlic. You can use either red onion or yellow onion.
- Light Soy Sauce: Now this is our personal touch & we love a few dashes of this sauce. However, you can skip using it altogether.
- Fish Sauce: Highly recommended. This one sauce ties the flavors of the pad thai recipe so well.
- Brown Sugar: The Jar sauce is already slightly sweet so we did not add much sugar in the recipe. Just a tbsp & the pad thai becomes a bomb. However, you can certainly up the amount if you prefer really sweet food.
- Garnish: Scallions, roasted crushed peanuts & sprinkles of cayenne pepper for a slight kick. Of course lime wedges.
- Any neutral oil
- Liquid: Use water or chicken broth.
Tips & Tricks
- Noodles consistency: Al dente is what we prefer. The liquid to noodles ratio and the cooking time is very important here. Do not change any of this. You’ll have amazing results every single time.
- Arranging the Noodles: Add them in a bird nest pattern in the instant pot or zig zag manner (watch the Video below at the bottom of the post). Never stack them all at once.
- De-tangle the cooked Noodles: Pad Thai noodles are rice noodles that are naturally gluten free. Hence, they tend clump up because of the starch released. But afraid not 😀 You’ll need a little more patience & time to de-tangle them as compared to regular wheat noodles. A pair of fork makes the job a breeze (watch the video how I did it).
- Pad Thai sauce: A pad thai jar sauce is what you need to use. This makes the recipe in a jiffy. You can use any brand you want to. We chose “Double Golden Fish Brand – Pad Thai Paste.”
- Best time to add sauces: Add them after pressure cooking the noodles. If you love wok charred noodles than never ever pressure cook the noodles with the sauces. The flavor will be utterly bland. Toss the pressure cooked noodles in the sauces to mimic wok flavors 100%.
- The Proteins: Rub the chicken & shrimp with paprika, crushed black pepper & salt. Saute until cooked through. Amazing flavors. Do not Pressure cook them with the noodles. They’ll become rubbery & taste meh.
- Best time to add proteins: Add back the sauteed proteins & the scrambled egg after tossing the cooked noodles with the sauces. Just mix well. Garnish & devour right away.
- Roasted/toasted Peanuts: You do no need a ton of these. They work best as a garnish. I prefer dry roasting my raw peanuts on a skillet & crush them with a mortar & pestle.
- Cayenne Pepper: Use it as a garnish for a slight kick, just a few sprinkles should be enough. You can skip if you want to.
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Scramble eggs & saute Proteins
Scramble the whisked eggs in the Instant Pot on SAUTE function set on HIGH first & than to NORMAL (once you pour the eggs quickly turn down the heat to NORMAL). Set the scrambled eggs aside.
Now, saute the flash marinated proteins on NORMAL Saute function until the chicken and the shrimps become opaque and fully cooked through. Took me around 5 mins. Set them aside.
Step #2 Pressure Cook Noodles
Use the same settings and saute the garlic & the onion for about 1-2 mins. Pour liquid and de-glaze the pot very well scrapping the sides & the bottom of the pot with the help of a spatula. This helps prevent the BURN error.
Layer the rice pad thai noodles in a bird nest or zig zag pattern. DO NOT add the noodles all at once (watch the video way below).
Gently press down the noodles with the help of spatula to lightly coat them with the liquid (this is imp). Close the lid, seal the valve & pressure cook on HIGH for just 2 mins followed by a QUICK RELEASE (al dente Noodles).
You’ll end up with cooked noodles with some amount of the liquid. De-tangle the noodles patiently with the help of a pair of fork. Rice noodles tend to clump up a bit more. But you can easily de-tangle them with a tad bit more patience 😀
Step #3 Toss Noodles with Sauces
The extra liquid in the pot will be sucked up by the noodles. Add the sauces and toss the noodles with the sauces on SAUTE function kept at LOW.
Do this until the noodles are well coated on all sides with the sauces.
Step #4 Add Proteins
Add back the cooked proteins & the scrambled eggs and gently mix them with the pad thai noodles. If you love spicy pad thai noodles you can now add chopped thai red chilies or just a few dashes of red pepper flakes. I didn’t add any.
Step #5 Garnish & serve
Finally, garnish the Instant Pot Pad Thai noodles with scallions & crushed pepper and serve the yumminess with some lime wedges and sprinkles of cayenne pepper (for a slight kick). Enjoy!
Fridge: The Instant Pot Pad Thai lasts for 5 days in the fridge when stored in moisture free air tight containers. Re-heat the noodles with a few sprinkle of water. This adds a good moisture to the dish.
Freezer: You can freeze the dish for upto 1 month. I would skip the scallions and freeze the cooked Pad Thai in individual freezer safe individual bags or containers.
More Noodle Recipes
Instant Pot Pad ThaiPrint Recipe Pin Rate
Watch Recipe Video
- 8 oz Pad Thai Noodles (**I used – A Taste of Thai Linguine Rice Noodles. DO NOT Use instant rice noodles.)
- 1/2 pound chicken breasts (**skinless boneless , diced into 1/2 inch cubes)
- 10 shrimps (** use colossal or jumbo size, de-shelled, de-veined, if frozen thaw them)
- 3 large eggs (** whisked)
- 1/2 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
Liquid (Water or Chicken Broth)
- 2 cups Water (**or chicken broth/stock)
For Flash marinating chicken & shrimps
- 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)
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!
- 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.