Instant Pot Pad Thai

This Pad Thai recipe made with an Instant Pot will make you forget about takeout when you can have an even tastier meal in under 30 minutes.

Course Pasta

Cuisine Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 321kcal

In the Instant Pot, add the coconut milk, water, peanut butter, maple syrup, soy sauce, fish sauce, chili garlic sauce, sesame oil, garlic, ginger and lime juice. Toss in the carrots and diced chicken.
Close lid and turn vent to "sealing." Set Instant Pot to manual/high pressure for 7 minutes. Allow it to naturally release for 5 minutes before doing a quick release.
Bring large pot of salted water to a boil and cook noodles according to package instructions to be al dente. Drain and rinse with cold water to stop cooking process. Toss with 1 tablespoon olive oil to prevent noodles from sticking and set aside.
Add bean sprouts, peas, pepper and green onions to Instant Pot and stir to combine. Close lid for 5 minutes so the veggies steam. Stir in the noodles and toss everything to combine.
Serve immediately and garnish with some peanuts, cilantro, fresh lime juice and crushed red pepper flakes.

Rice noodles are the only way to go with this easy Pad Thai recipe. You can try other noodles but they don't work well with this dish.
Whatever protein you use, be consistent with the cuts so they cook evenly.
While it isn't traditional in a Pad Thai sauce, the peanut butter adds additional complexity to the dish and makes it a mix of Pad Thai and Satay.
If you don't have maple syrup for the sauce, you replace it with honey or brown sugar.
If you have a wok use it. This allows you to push eggs and protein to the sides without overcooking them as you are preparing this Pad Thai recipe.
Only cook the noodles till al dente and then throw in cold water to stop the cooking process. They will cook more as you add to the wok and toss with the sauce.
If you want some additional crunch for this Pad Thai recipe, toast the peanuts although it isn't a necessary step.