Instant Pot Drunken Noodles
Instant Pot Drunken Noodles made with gluten free rice noodles, lots of basil & juicy chicken is a fabulous quick Instant Pot Noodles recipe that tastes so much better than any Asian Take-out.
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Servings: 3 people
Calories: 740kcal
Cost: $5
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs or breasts cut into 2 inch long strips 453 g
- 8 oz Wide Rice Linguine Noodles **I used A Taste of Thai Brand, pic shared in post - 227 gram
- ½ red bell pepper cut into thin strips
- 1 tbsp finely chopped garlic
- ½ medium onion sliced **use yellow onion & NOT red onion
- ½ tsp red chili flakes ** non spice lovers skip it, also read NOTES below
- 5 tbsp Avocado oil divided into 2 equal parts
For the Sauce
- 2.5 tbsp light soy sauce
- 2 tbsp Dark Soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Fish Sauce
- ½ tbsp Mirin ** Read NOTES below for sub
- 1.5 tbsp brown sugar
For Flash Marinating Chicken
- 1 tbsp Dark Soy sauce
- ¼ tsp red chili flakes optional
Liquid (Water or Chicken Broth)
- 2 cups Water or chicken broth
For Garnish
- 1 cup loosely packed Basil leaves **Use Thai Basil if you can
- 5 scallions into 2 inch long pieces ** use only green parts
Instructions
Flash Marinating the Chicken
- Rub the chicken with dark soy sauce and red pepper flakes and allow it to rest while you prep the other stuffs.
How to make Instant Pot Drunken Noodles (Pad Kee Mao)
- Set the Instant Pot on SAUTE & keep it at NORMAL. Add 2.5 tbsp oil & when the oil becomes moderately hot add the flash marinated chicken and saute until they become lightly golden around the edges. The chicken should be well cooked by now. Set them aside.
- In the same pot add more 2.5 tbsp oil and gently release the garlic and the onions. Saute for 1 min. CANCEL the SAUTE function.
Deglaze pot
- Add the liquid (either water or chicken broth) to the pot and de-glaze very well scraping the sides and the bottom of the pot very well with the help of a spatula. This is to avoid the BURN error.
Pressure cook
- Add the rice linguine noodles in a zig zag or bird nest pattern (watch the recipe video ABOVE, it's so helpful). DO NOT add the noodles all at once. Gently press down the noodles with the spatula so that they get a nice coat of water. This is IMPORTANT.
- Now, layer the bell peppers on top of the noodles (for crisp tender veggies **read NOTES below). Secure the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for 2 minutes for al dente noodles. **Read NOTES below for softer noodles.
- Once, the cooking cycle is over the Instant Pot will begin to beep. Wait for Natural Pressure Release for 3 mins and then, release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position. Carefully open the lid of the pot. You will have a little amount of liquid left. Don't worry the noodles will suck up all that liquid while de-tangling them.
Detangle noodles
- With the help of two forks gently den-tangle the noodles (refer the recipe Video ABOVE). You'll need a little more time and patience to de-tangle gluten free rice noodles as compared to regular wheat noodles.
Mix sauces
- Now, hit the SAUTE function and set it on LOW.
- Add all the sauce ingredients mentioned above in the "For the Sauce" section above. Also, add red pepper flakes (for extra spicy read notes below). Gently toss the noodles in the sauces over low heat until the noodle strands are well coated with the sauce. Transfer the sauteed chicken and mix well with the drunken noodles. Finally, CANCEL the SAUTE function and add the fresh Basil leaves and the scallions. Mix them with the noodles and serve hot!
Video
Notes
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Today's Recipe: Mildly Spicy. That's what I think. However, everyone's spice tolerance level varies. So, adapt the recipe according to your taste palate.
- Controlling Spice Level: You can totally controlling the spice level by decreasing the amount of red pepper flakes or by totally skipping it from the recipe. However, they add a nice touch to the recipe and Drunken Noodles are meant to be spicy and very spicy back in Thailand. :D
- Extra Spicy Drunken Noodles (Pad Kee Mao) : Add chopped red Thai Chilies or Birds eye chilies. You can add as many as you want.
- Basil: Originally Thai Basil is used in the recipe. It has a slight hint of aniseed flavor and is difficult to trace in stores. I used regular Basil which made the recipe just as delicious. You can add more or less Basil as mentioned in the recipe.
- Noodle Variety: Use wide rice noodles. I used gluten free rice linguine noodles from "A Taste of Thai".
- Al Dente Noodles: 2 mins / 3 mins NPR.
- Softer Noodles: 4 mins / QR.
- Softer Veggies: Today's recipe.
- Crisp Tender Veggies: Do not pressure cook them along with the noodles instead add along with the sauces. Cover and rest for 5-10 mins.
- Sweeter Noodles: Add 2.5 tbsp brown sugar.
- Mirin Sub: Add same quantity rice vinegar + the sugar in the recipe will some what balance the flavors.
- Veggies that you can add: Different color bell peppers, carrot julienne, baby corns halved or sliced thinly. That's all we prefer and nope we don't like broccoli, mushrooms, cabbage, snow peas etc in Drunken Noodles they are not meant to be there, they best compliment a Lo Mein recipe :D
Nutrition Facts
Instant Pot Drunken Noodles
Amount Per Serving
Calories 740
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Cholesterol 144mg48%
Sodium 2796mg122%
Potassium 628mg18%
Carbohydrates 78g26%
Fiber 3g13%
Sugar 9g10%
Protein 37g74%
Vitamin A 1427IU29%
Vitamin C 33mg40%
Calcium 75mg8%
Iron 3mg17%
* 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: 740kcal | Carbohydrates: 78g | Protein: 37g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 144mg | Sodium: 2796mg | Potassium: 628mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1427IU | Vitamin C: 33mg | Calcium: 75mg | Iron: 3mg