Instant Pot Pad Thai is my go-to when I want takeout energy without leaving the house. I love that it tastes bright and tangy with just the right chew from the noodles, and the Instant Pot does most of the heavy lifting. If the dinner hour sneaks up on you and the fridge looks random, this is your hero recipe. You can use chicken, shrimp, or tofu and it still turns out great. The sauce is punchy, the cleanup is easy, and you get a happy table fast. Let me show you how I do it at home on busy weeknights.
How to make it
What you need
Here is what I keep on hand for a reliable, weeknight-friendly Instant Pot Pad Thai that tastes like a win every time.
- 8 ounces flat rice noodles
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1 small onion or 3 green onions, sliced
- 1 bell pepper, thinly sliced (optional but pretty)
- 10 to 12 ounces protein: chicken thigh strips, peeled shrimp, or firm tofu cubes
- 2 eggs, lightly beaten
- 1 to 1.5 cups bean sprouts
- 1 to 1.25 cups water or low-sodium broth
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce or soy sauce
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (reduce if salty broth)
- Chili flakes or sriracha, to taste
- Lime wedges, chopped peanuts, and cilantro for serving
Step by step
Make your sauce first. In a measuring cup, whisk tamarind paste, fish sauce, brown sugar, rice vinegar, soy sauce, and chili flakes. Tasting the sauce now helps you dial in sweet, sour, and salty before it hits the pot.
Set the Instant Pot to Sauté. Add oil, onion, and garlic, and cook 1 to 2 minutes until fragrant. Stir in bell pepper if using. Add your protein and cook just until the edges start to color. No need to fully cook here since pressure will handle it.
Press Cancel. Pour in the sauce and 1 cup of water or broth. Break the rice noodles in half and scatter them in a crisscross pattern so they do not clump. Press down with a spoon to submerge most of the noodles. Do not stir a lot.
Seal the lid and cook on High Pressure for 2 minutes for thin noodles or 3 minutes for thicker ones. Quick release right away to stop the cooking. When the pin drops, open and give it a gentle stir. If it seems watery, do not worry. It will thicken as it cools and as you finish the next step.
Make space by pushing noodles to one side. Turn Sauté back on. Pour in the beaten eggs and scramble until just set, then fold into the noodles. Add bean sprouts and green onion, and toss for about 1 minute. If the noodles seem too tight, splash in a bit more water. If the sauce feels loose, let it bubble for a minute. Finish with a squeeze of lime.
Top with chopped peanuts and cilantro. Taste again and adjust salt, sour, and heat. Pad Thai is all about balance and this version lets you tweak right in the pot.
Shortcut tip: Pre-mix a double batch of the sauce and keep it in the fridge for up to a week. It makes the next round ridiculously fast.
If you love getting dinner done without hovering over the stove, you will probably like other weeknight heroes inside my Instant Pot recipes collection too.
Variations
Protein swaps
Chicken thigh strips stay juicy and are super forgiving. Shrimp is great if you want a quick cook time. Tofu gives a lovely soft bite if you press it well before cubing. You can even mix and match. Start the protein on Sauté just until it looks opaque on the outside, then let pressure cooking finish it.
Flavor tweaks
Out of tamarind paste? Use extra lime juice plus a tiny splash of rice vinegar and a pinch more sugar. It is not exactly the same, but it still tastes bright and satisfying. No fish sauce on hand? Go with soy sauce and a few drops of Worcestershire for depth. Want it creamy? Stir a teaspoon of peanut butter into the sauce. Heat lovers can add a touch of sriracha at the end.
If you are a fan of cozy, spoonable comfort, my family also goes crazy for this creamy mushroom risotto. It is not Pad Thai, but it scratches that quick-and-satisfying itch like a champ.
Tips for Success
- Use the right noodles. Flat rice noodles are key. If they are very thick, choose the 3 minute pressure time. Very thin noodles do best at 2 minutes.
- Layer, do not stir. Scatter noodles in a crisscross to prevent clumps. Press down so they moisten, but avoid lots of stirring before pressure cooking.
- Quick release is important. It stops the cook time so your noodles stay pleasantly chewy.
- Taste and balance. Add a squeeze of lime for brightness, a pinch of sugar if it is too sharp, or an extra splash of soy for depth.
- Manage moisture. After you open the lid, noodles keep soaking up sauce. If it looks loose, give it a minute on Sauté. If it looks tight, stir in a few tablespoons of water.
- Scramble eggs at the end. This keeps them fluffy instead of rubbery.
We made this on a Tuesday after soccer practice and the kids cleaned their plates. My husband asked if we secretly ordered in. A new weeknight favorite for sure.
Want another crowd-pleaser for busy nights? Try my quick BBQ pulled chicken. Same easy method, big flavor payoff.
Substitutions and dietary preferences
Gluten free: Use gluten-free tamari instead of soy sauce and make sure your fish sauce is gluten free. Rice noodles are naturally gluten free, which is a win.
Dairy free: This recipe is naturally dairy free. Nothing extra to swap.
Vegetarian or vegan: Use soy sauce instead of fish sauce or try a vegan fish sauce. Skip the eggs or add them only if you eat eggs. For protein, go with pressed tofu or edamame. A teaspoon of miso paste in the sauce can add a savory boost.
No tamarind: Not ideal, but you can make a tasty backup sauce with extra lime juice, a little rice vinegar, and a bit more sugar. It will not be classic, but it still gives you that lively sweet-tart finish.
Nut free: Skip the peanuts and top with toasted sesame seeds for crunch.
Less sodium: Use low-sodium broth and soy sauce, then salt at the end if you need it. You control the balance.
Feeding picky eaters: Keep the chili on the side, then let people add their own heat. You can also hold back bean sprouts and add them to individual bowls. If you like family-style dinners, these Instant Pot stuffed peppers are another fun choose-your-own-topping kind of meal.
Health benefits
With Instant Pot Pad Thai, you call the shots on ingredients, so it can be lighter than takeout without losing flavor. Rice noodles give you energy, and you can add plenty of veggies like bell peppers and bean sprouts. If you use shrimp, chicken, or tofu, you get a solid hit of protein that actually keeps you fuller. You do not need much oil since the Instant Pot uses steam to cook, which helps keep the overall dish balanced. You can trim sugar a bit and use low-sodium sauces if that suits your goals. I always remind folks to season to taste at the end so you get the flavor you crave without overdoing it. And if you love a cozy side, these Instant Pot mashed potatoes make a comforting add-on for bigger family spreads.
Common Questions
Do I need to soak the rice noodles first?
No soaking needed here. The pressure cooking and sauce liquid hydrate the noodles just right.
My noodles clumped. What happened?
Usually that means too much stirring before pressure cooking. Next time, scatter noodles in a crisscross pattern, press down to moisten, and avoid stirring until after cooking.
Can I double the recipe?
Yes, as long as you do not fill past the max line. Increase liquid slightly if your noodles look tight, and keep the same pressure cook time.
How spicy should Pad Thai be?
Make it your own. I like mild in the pot, then add chili flakes or sriracha at the table so everyone can adjust their bowl.
What if I do not have tamarind paste?
Use extra lime juice, a splash of rice vinegar, and a bit more sugar. It is different but still delicious.
Let’s wrap this up and get cooking
Instant Pot Pad Thai has become a weeknight staple in my kitchen because it is fast, flexible, and bright with flavor. The keys are simple: balance your sauce, avoid over-stirring before pressure cooking, and taste at the end. Once you get that rhythm, you will be able to make it from memory and improvise with whatever you have on hand.
If you want another spin to explore, this guide for Instant Pot Chicken Pad Thai walks through a chicken-first angle that might inspire your next tweak. And if soup night is calling later this week, do not miss my cozy bowl of Instant Pot chicken noodle soup for a totally different, equally satisfying dinner vibe.
Now grab your noodles, whisk up that sauce, and feel good about a homemade dinner you will want again tomorrow. When the table goes quiet because everyone is eating, you will know you nailed it.
Instant Pot Pad Thai
Ingredients
Main Ingredients
- 8 ounces flat rice noodles Use thin rice noodles for best results.
- 1 tablespoon neutral oil For sautéing vegetables.
- 2 cloves garlic, minced
- 1 small onion, sliced Or use 3 green onions.
- 1 medium bell pepper, thinly sliced Optional but adds color.
- 10 to 12 ounces protein (chicken thigh strips, peeled shrimp, or firm tofu cubes) Choose one or mix.
- 2 large eggs, lightly beaten
- 1 to 1.5 cups bean sprouts
- 1 to 1.25 cups water or low-sodium broth Use broth for more flavor.
Sauce Ingredients
- 2 tablespoons tamarind paste For a tangy flavor.
- 3 tablespoons fish sauce or soy sauce Use soy sauce for a vegetarian option.
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce Reduce amount if broth is salty.
- to taste chili flakes or sriracha Adjust based on heat preference.
Serving Garnishes
- to taste lime wedges For serving.
- to taste chopped peanuts For garnishing.
- to taste cilantro For garnishing.
Instructions
Preparation
- Whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, soy sauce, and chili flakes in a measuring cup.
Cooking
- Set the Instant Pot to Sauté. Add oil, onion, and garlic, and cook for 1 to 2 minutes until fragrant. Stir in bell pepper if using.
- Add your chosen protein and cook just until the edges start to color.
- Press Cancel. Pour in the sauce and 1 cup of water or broth.
- Break the rice noodles in half and scatter them in a crisscross pattern to avoid clumping. Press down with a spoon to submerge the noodles.
- Seal the lid and cook on High Pressure for 2 minutes for thin noodles or 3 minutes for thicker ones, then perform a quick release.
- After the pin drops, open and gently stir. If it seems watery, it will thicken as it cools.
- Make room by pushing noodles to one side. Turn Sauté back on, pour in the beaten eggs, and scramble until just set, then fold into the noodles.
- Add bean sprouts and green onion, tossing for about 1 minute. Adjust moisture with more water if needed, and let bubble if sauce feels loose.
- Finish with a squeeze of lime and top with chopped peanuts and cilantro before serving.
