This Instant Pot Chicken Pad Thai is a quick and easy one-pot dinner – the noodles cook alongside the other ingredients for minimal clean-up!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Chicken breasts – you can also make this pad thai with frozen shrimp or add in some tofu chunks after cooking.
- Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
- Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
- Jarred pad thai sauce – I use Thai Kitchen’s sauce but you can also make your own using this recipe.
- Water
- Rice noodles – use flat-top rice noodles or vermicelli rice noodles for the best results.
- Carrot matchsticks – if you can’t find any carrot matchsticks you could grate a carrot instead.
- Yellow and red bell pepper – use any colour combination of bell peppers of your choice.
- Green onions – chives would also be good or you can leave these out.
- Peanuts – leave this out altogether if you don’t like peanuts.
- Cilantro – leave this out altogether if you don’t like cilantro. You could also garnish with a lemon or lime wedge.
How to make chicken Pad Thai
Step 1: Add the first 7 ingredients to the Instant Pot in order.
Add the olive oil, chicken, garlic, soy sauce, Pad Thai sauce, water and rice noodles to Instant Pot in order.
Step 2: Cook on high pressure.
Cook on high pressure for 2 minutes, then do a quick release of the pressure.
Step 3: Toss in the veggies and peanuts.
Add in the carrot matchsticks, bell peppers and half the peanuts (about 2 tablespoons), and toss the mixture carefully with tongs. Add the lid back on and let it sit for about 5 minutes.
Step 4: Garnish and enjoy!
Top with green onions, remaining peanuts and cilantro. Serve and enjoy!
variations of this chicken pad thai
There are a few different ways you can customize this chicken Pad Thai recipe to your liking:
- Meat: Swap out the chicken breasts for chicken thighs or frozen shrimp. For a vegetarian option, stir in some tofu chunks after cooking.
- Noodles: Rice noodles or Pad Thai noodles are best, but vermicelli rice noodles will also work.
- Vegetables: Stir in more veggies like broccoli, green beans, peas, bean sprouts and more.
- Sauce: You can use a store-bought sauce or try making homemade sauce – add 1/4 cup tamarind paste, 1 tbsp soy sauce, 1 tbsp peanut butter, 2 cloves garlic, 2 tsp fish sauce and 2 tsp lime juice.
- Spiciness: This recipe isn't spicy as is, but if you want to add a bit of heat to your pad thai, top with some sriracha, Sambal Oelek or red pepper flakes.
- Eggs: Scramble a few eggs on the stovetop then stir into the finished chicken Pad Thai.
Frequently Asked Questions
Pad Thai sauce is traditionally made with fish sauce, oyster sauce, brown sugar and tamarind. I find it's easiest to use a store-bought sauce like Thai Kitchen's Pad Thai sauce, since the taste is just as good and it's hard to find tamarind paste at the grocery store (which you need for the umami flavor). If you want to try making homemade sauce, add all the ingredients from my spiralized Pad Thai meal prep bowls into the Instant Pot instead.
If your noodles come out of the pot with a gummy or sticky consistency, they likely cooked unevenly. Add in some more water so they can cook longer, and make sure to give everything a good stir to help separate them. You could also cook the noodles separately by soaking them in boiling water for 5 minutes, then drain and toss them in the chicken and sauce.
Yes! As long as you don't go over the maximum line in your Instant Pot, you can definitely double this recipe. Cooking time should remain the same, but you might need to experiment and add 1-2 minutes to the cooking time.
If you want to make this recipe vegetarian, you can stir in some tofu chunks after the Pad Thai has finished cooking. For a pescatarian option, swap out the chicken breast for frozen shrimp.
I personally haven't tested this recipe on the stovetop, but you should be able to! Sauté the chicken, veggies, garlic and soy sauce in a skillet or wok over medium-high heat until the chicken is cooked through, and boil the noodles in a pot of water on the stovetop until al dente. Add the drained noodles to the chicken mixture, then stir in the Pad Thai sauce and cook for 2 minutes until combined and warm through.
Storing and reheating
You can store any leftovers of this easy Pad Thai in an airtight container in the fridge for up to 5 days. Sprinkle a little bit of water over top before reheating, then microwave for 1-2 minutes until heated through. You can also reheat it in a pan on the stovetop for a few minutes. Garnish with fresh green onions and cilantro to keep the dish feeling fresh!
Freezing this recipe
I have not tried freezing this easy chicken Pad Thai recipe but based on the ingredients, I'd say it's worth a shot! Store everything in airtight glass containers and freeze for up to 3 months. To reheat, let it defrost in the fridge overnight then sprinkle a tiny bit of water over top to keep everything from drying out. From there, you can reheat it in the microwave or on the stovetop.
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More easy Instant Pot recipes
Meal Prep Tools
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- I use these Thai Kitchen Rice Noodles and buy this Pad Thai sauce.
- I get grass-fed chicken from my monthly Butcher Box.
- **Get my full list of tools here**
Instant Pot Chicken Pad Thai
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts, diced
- 4 cloves garlic minced
- 3 tbsp low-sodium soy sauce or tamari
- 1/2 cup jarred pad thai sauce (I like Thai Kitchen brand)
- 1 1/2 cups water
- 7 oz rice noodles
- 1 cup Carrot matchsticks
- 1/2 each red and yellow pepper, sliced
- 4 green onions, sliced
- 1/3 cup chopped peanuts
- 1/3 cup fresh chopped cilantro
Instructions
- Add olive oil, chicken, garlic, soy sauce, pad thai sauce, water and rice noodles to Instant Pot in that order, leaving noodles floating slightly above other ingredients. Set to manual and pressure cook on high for 2 minutes. Instant Pot will take about 10 minutes to pre-heat and then 2 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Add carrot matchsticks, bell peppers and half of peanuts, tossing carefully with tongs. Place lid back on and let sit for 5 minutes.
- Remove lid and serve, then top with green onions, remaining chopped peanuts and cilantro. Enjoy!
Comments & Reviews
Elizabeth LeBlanc says
Hi! The recipe says 2 min but in the video you use 3 min… which one should I follow ?
Taylor Stinson says
The video is an error, the recipe is correct in that it’s 2 minutes.
Iris says
I have just bought the instant por and am reading all the cautions before I jump in. It say that I should use a minimum of 500ml liquid. Most recipes I see on the net don’t use anywhere near this amount. Can someone please advise me on this. Thanks
Taylor Stinson says
You only need 1 cup total (at least it used to be this, maybe Instant Pot has changed this amount out of an abundance of caution) and chicken/veggies emit liquid as they cook which contributes to the liquid amount. You should have no problem with less than 2 cups of liquid.
Bernie says
Very good! 1st time I’ve tried Pad Thai and it was a winner with the family. We got three dinners (with a side of Forbidden Rice) and three generous lunches. I didn’t have my act together with the toppings and warming plates so it sat for a good 5+ minutes than specified which resulted in too much sauce being absorbed by the noodles. It was still very good but… would have been better if I’d followed instructions. I ground peanuts with an immersion blender which worked well. The noodles and Pad Thai sauce were both exactly double what the recipe calls for so we’ll be having it again soon. The only “variation” I’d make is to add something for a little heat; maybe 1/2 tsp of red pepper flakes. We didn’t have any cilantro so maybe adding that to the pot or as a garnish would handle that? Always better to be under spiced than over, Put a couple of drops of Tabasco on mine and it really seemed to highlight the other flavors.
I didn’t quite believe the cook times as listed were enough to adequately cook the raw chicken but it was. Following the instructions next time will make this even more awesome!
Smilesxl says
I need to double, and though I have the 6 quart it will not fit with double noodles, so my question is: If I cook the noodles separate, should I use less water in the instant pot?
Taylor Stinson says
Unfortunately I haven’t tried doubling it and the liquid ratios are very sensitive so I can’t advise.
Mike says
Hey there, I’ve made this a few times now and the flavor is incredible. Definitely a favorite. I’m struggling a bit though with rice noodle selection. A couple of tries in now and the noodles are a giant delicious clump, but there is no amount of manipulation to get them to come apart so that everything can be mixed nicely.
What rice noodles are working the best?
Nicole says
I always had this problem too- but just discovered Thai kitchen that sells rice noodles in four separated dried disks- it worked so much better for mixing in all the toppings!
Smilesxl says
I had this problem until I started making it a peanut curry pad thai, I add a little peanut butter in the layers of noodles.
Bernie says
I like the idea of peanut butter. My wife wants me to leave out the peanuts… ah, that’s not Pad Thai. She only objected when she found a piece of peanut I hadn’t ground with the immersion blender. Our Kroger store has a grinder that makes peanut butter out of “fresh” peanuts which is really good. We always have that on had. I’ll still want some chopped nuts for mine but I’m the only one.
Bernie says
This was my 1st time making Pad Thai and the 1st time using rice noodles. I used Butterfly Brand Pad Thai Noodles from Kroger and Kroger Pad Thai sauce. The great thing about this was they were both exactly double the recipe required quantity. Dividing the noodles was a bit of a challenge but you don’t need to get them under the liquid like when doing one pot pasta. They can sit on top (like it says in the instructions 😉 and the noodles cook just fine.
Amanda says
Fast and delicious! Thanks for a great recipe!
Bernie says
Very easy one pot dinner. It took me 30 minutes to “dice” the chicken but I’m not a chef. For me, prep time is more like 45 minutes and waiting to do some after the 1st cook cycle might result in the “sit time” being too long that detracts from the texture of the noodles and the sauce. Very forgiving recipe and was still excellent but keeping strictly to the times outlined will result in the best product.
Phoebe says
SOOOO GOOD! Will be in my regular rotation. Easy to make and simply delicious!
SA says
Does the chicken go in raw?
Taylor Stinson says
Yes it does.
Jessamy says
Hi there, how is two minutes enough to cook raw chicken? I know it’s an instant pot but other recipes I see it takes at least 10 minutes
Taylor Stinson says
The chicken is diced up so it cooks much faster and the Instant Pot takes time to preheat before pressure cooking the 2 minutes. I cook frozen chicken in 10 minutes in the Instant Pot – I worry fresh chicken would be overcooked at that time!
Bernie says
I had the same concern but it works. You have to dice the chicken to bite size which is time consuming but I think is why it cooks so fast… pay me now or pay me later. I need to get much faster with my knife skills. As a hack, on a short schedule I bet canned drained diced chicken would work.
Linda says
Thank you! Does this recipe double well? I have nine people in my family and we are Pad Thai fanatics. Should I double it or make two single recipes?
Taylor Stinson says
Hi Linda – I would definitely double it!
Alain says
If you double the recipe would you also need to double the time to cook? I’m new to the instant pot… Really looking forward to trying your recipe! Thank you so much!!!!
Taylor Stinson says
Hi Alain – as far as I’m aware you would not need to double the cook time but I have not tried it myself.
lois says
i have a 3 qt. I start pot….is that what this receipt is for?
Taylor Stinson says
This recipe is for a 6 quart and up. It *might* work in a 3 quart though! I just can’t say with absolute certainty
Ashley says
Hey! I also have a 3 qt pot. Just curious if you tried the full recipe and how it worked out for you..? I’d love any tips from your experience 🙂