Instant Pot Pad Thai
A quick and easy Instant Pot Pad Thai recipe that's full of bright flavors and perfect for weeknight dinners.
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.
Notes
Shortcut: Pre-mix a double batch of the sauce for quick future meals. Use gluten-free tamari for gluten-free; skip eggs for vegan. Adjust ingredients according to dietary preferences.