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    Whisk Affair » Recipes » Meal Type » Main Course » Instant Pot Pad Thai

    Published: Mar 24, 2021 | Last Updated On: Mar 25, 2021 by Neha Mathur

    Instant Pot Pad Thai

    111 shares
    Jump to Recipe

    Make these delicious, fuss-free instant pot pad Thai noodles in less than 30 minutes. This recipe is better than take-out, one pot, vegan, and can be easily made gluten-free.

    Want to try more instant pot recipes, then make these – Instant Pot Tomato Soup, Instant Pot Cuban Chicken Soup, Instant Pot Garlic Mashed Potatoes, and Instant Pot Refried Beans.

    Instant pot pad thai served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Instant Pot Pad Thai
    • Serving Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Instant pot pad Thai is the answer to your Thai noodles cravings in under 30 minutes. It’s one pot, super easy, quick, and fuss-free, making your weekday meals easier and yummier.

    Pad Thai noodles are spicy, saucy, and full of flavors. I can have these on a daily rotation. Now that I have perfected making pad Thai in the instant pot, this is no more a distant dream. These noodles are also definitely better than your favorite take-out.

    The best part is that you can customize them as per your taste and preferences. I have shared a vegan, vegetarian recipe but you can add proteins like chicken, shrimp, pork, egg, or even tofu. Add the veggies you like and skip the ones, you don’t. You can even adjust the sauces as per your taste.

    Ingredients

    Instant pot pad thai sauce ingredients.

    For Pad Thai Sauce – To make the tangy spicy sauce, you will need veg stock, soy sauce, brown sugar, tamarind paste, red chili paste, salt, and water.

    While adding salt, keep in mind that sauces already have some, so taste before you add extra. You can also increase the amount of red chili paste if you like it nice and spicy.

    To make it gluten-free, use tamari sauce instead of soy sauce.

    Instant pot pad thai ingredients 1
    Instant pot pad thai ingredients 2

    Noodles – Pad Thai is made using flat rice noodles but if they aren’t available you can use any other noodles or even spaghetti too. You can also opt for brown rice noodles as a healthy alternative.

    Veggies – I have used onions, red bell pepper, yellow bell pepper, and bean sprouts, but you can also add broccoli, mushroom, zucchini, carrots, etc.

    You can also add tofu, chicken, pork, shrimp, or even scrambled eggs for added protein.

    Peanuts – For that nice crunch, add in some roasted and coarsely crushed peanuts.

    Oil – Use sesame oil for authentic taste but feel free to use regular cooking oil if you don’t like its taste.

    Garlic – This is my favorite ingredient, especially when I make noodles. It adds a lot of flavor that no other ingredient can.

    Red Chilies – Adjust them as per your taste.

    Cilantro and Lime Wedges – Garnish the noodles with some chopped cilantro leaves and squeeze some fresh lime on top for a refreshing flavor.

    How To Make Instant Pot Pad Thai

    Make Pad Thai Sauce

    Start by making the Pad Thai Sauce. Add ¼ cup veg stock, 3 tablespoon soy sauce (use tamari for gluten-free), 3 tablespoon brown sugar, 1 teaspoon tamarind paste, 1 teaspoon red chili paste, salt to taste, and ½ cup water in a measuring cup. Mix well and keep aside.

    Note – Soy sauce has a lot of salt. So be careful while adding any extra salt to the dish.

    Sauce ingredients mixed in a measuring jar.

    Cook The Noodles

    Break 200 g (7 oz) flat rice noodles into half and arrange them in the instant pot in a criss-cross manner.

    Note – If rice noodles are not available, you can use any noodles of your choice. Even pasta like spaghetti and linguine works.

    Pour water in the pot until the noodles are just covered.

    Noodles put in teh instant pot and covered with water.

    Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 1 minute on high pressure.

    Lid of the instant pot closed.

    The instant pot will take 10-12 minutes for the pressure to build up and the timer to start. Once the timer goes off, let the pressure release naturally for 5 minutes. Release the remaining pressure manually by moving the valve to the venting position.

    Open the lid of the pot once the pressure is released.

    Lid of the instant pot opened.

    Drain the noodles using a colander and rinse them with cold water to stop cooking. Keep them aside.

    Drained noodles.

    Assemble The Pad Thai

    Rinse the insert with water and put it back in the Instant Pot.

    Press SAUTE.

    Add 2 tablespoon sesame oil to the pot.

    Note – If sesame oil is not available, you can use any other cooking oil.

    Once the oil is hot, add 2 teaspoon chopped garlic, 1 teaspoon chopped red chili, and ¼ cup thinly sliced onions and sauté for 2-3 minutes. Keep stirring frequently.

    Garlic, red chili and onion added to hot oil in the instant pot.

    Add ½ cup sliced red and ½ cup sliced yellow bell peppers, ¼ cup bean sprouts, and ¼ cup crushed roasted peanuts and saute for a minute.

    Bell peppers, bean sprouts and peanut added to the pot.

    Add the Pad Thai Sauce that we made earlier and the cooked noodles to the pot and toss everything well. The noodles will be very saucy and light in color at this stage but the sauce will get absorbed by them in some time and they will become darker.

    Pad thai sauce added to the pot.
    Noodles added to the pot.

    Garnish with cilantro, lime wedges, roasted peanuts, and red chili, and serve hot.

    Ready instant pot pad thai noodles.

    Serving Suggestions

    Serve these delectable pad Thai noodles on their own or for a delicious Thai brunch. You can also serve these along with Thai Red Curry, Jasmine Rice, and a Thai Watermelon Salad on the side.

    Serve some momos, dim sums, or potstickers on the side with these spicy yummy Noodles.

    You Might Also Like

    • Instant Pot Sticky Rice
    • Thai Fried Rice
    • Thai Iced Tea
    • Thai Basil Chicken

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make these delicious, fuss-free instant pot pad Thai noodles in less than 30 minutes. This recipe is better than take-out, one pot, vegan and gluten-free)

    Instant Pot Pad Thai Recipe

    Make these delicious, fuss-free instant pot pad Thai noodles in less than 30 minutes. This recipe is better than take-out, one pot, vegan and gluten-free.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 491kcal
    Author: Neha Mathur

    Equipment

    • Instant Pot/ Electric Pressure Cooker

    Ingredients 

    For Pad Thai Sauce

    • ¼ cup veg stock
    • 3 tablespoons dark soy sauce (use tamari for gluten-free)
    • 3 tablespoons brown sugar
    • 1 teaspoon tamarind paste
    • 1 teaspoon red chili paste
    • salt (to taste)
    • ½ cup water

    For Pad Thai Noodles

    • 7 ounce pad Thai noodles (200 g)
    • 2 tablespoons sesame oil
    • 2 teaspoons chopped garlic
    • 1 teaspoon chopped red chili
    • ¼ cup thinly sliced onions
    • ½ cup sliced red bell pepper
    • ½ cup sliced yellow bell pepper
    • ¼ cup bean sprouts
    • ¼ cup crushed roasted peanuts
    • 2 tablespoons chopped cilantro
    • 5-6 lime wedges
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    Instructions

    Make Pad Thai Sauce

    • Mix all the sauce ingredients in a measuring cup or a bowl and keep aside.

    Cook The Noodles

    • Break the rice noodles into half and arrange them in the instant pot in a criss-cross manner.
    • Pour water in the pot until the noodles are just covered.
    • Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 1 minute on high pressure.
    • The instant pot will take 10-12 minutes for the pressure to build up and the timer to start. Once the timer goes off, let the pressure release naturally for 5 minutes. Release the remaining pressure manually by moving the valve to the venting position.
    • Open the lid of the pot once the pressure is released.
    • Drain the noodles using a colander and rinse them with cold water to stop cooking. Keep them aside.

    Assemble The Pad Thai

    • Rinse the insert with water and put it back in the Instant Pot.
    • Press SAUTE.
    • Add sesame oil to the pot.
    • Once the oil is hot, add garlic, red chili, and onions, and sauté for 2-3 minutes. Keep stirring frequently.
    • Add red and yellow bell peppers, bean sprouts, and peanuts, and saute for a minute.
    • Add the pad Thai sauce that we made earlier and the cooked noodles to the pot and toss everything well. The noodles will be very saucy and light in color at this stage but the sauce will get absorbed by them in some time and they will become darker.
    • Garnish with cilantro, lime wedges, roasted peanuts, and red chili, and serve hot.

    Notes

    If you are adding any meat to the recipe, saute it in the oil until cooked, and then add the other ingredients.
    Soy sauce has a lot of salt. So be careful while adding any extra salt to the dish.

    Nutrition

    Calories: 491kcal | Carbohydrates: 91g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 1000mg | Potassium: 445mg | Fiber: 7g | Sugar: 15g | Vitamin A: 438IU | Vitamin C: 110mg | Calcium: 89mg | Iron: 3mg
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