Instant Pot Chicken Pad Thai Recipe | Yummly
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Instant Pot Chicken Pad Thai

Baker Berling: "I was surprised at the amount of flavor this had…" Read More
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  • 2 tablespoons olive oil
  • 2 chicken breasts (diced)
  • 4 cloves garlic (minced)
  • 3 tablespoons low sodium soy sauce (or tamari)
  • 1/2 cup sauce (jarred pad thai, I like Thai Kitchen brand)
  • 1 1/2 cups water
  • 1/2 package rice noodles (thick)
  • 1 cup carrot (matchsticks)
  • 1/2 yellow pepper (each red and, sliced)
  • 4 green onions (sliced)
  • 1/3 cup peanuts (chopped)
  • 1/3 cup chopped cilantro (fresh)
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    NutritionView More

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    Calories320Calories from Fat150
    Total Fat17g26%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat150
    Total Carbohydrate13g4%
    Dietary Fiber4g16%
    Vitamin A100%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Baker Berling 5 months ago
    I was surprised at the amount of flavor this had. It did need a little lime and some more heat spruce it up though. I also should not have read the other comments about noodles not cooking because I ended up over cooking mine.
    Glenn LaRock 9 months ago
    Terrible. Rice noodles weren’t cooked and it was still the consistency of soup at the end of the 2 minute cook time (plus 5 minute rest time)
    Scott S. 10 months ago
    added some fried eggs, it was incredible. Skipping the cilantro next time, howeve.
    Rebecca Wuollet a year ago
    Tasty but simplified just a tiny bit too much
    Freund a year ago
    Boyfriend loved it but I wasn’t super impressed, I tried to make the adjustments recommended for the noodles but they were still chewy and kinda dry. I don’t know if it’s possible to fully recreate delicious Thai take out in an instant pot though. I’ll try to make it again some day though.
    Walthall a year ago
    Really great!! Noodles were a little underdone, but great flavor
    Katlyn Marie a year ago
    Fantastic! We made a few adjustments and added broccoli and scrambled eggs and we also mixed in some sweet Thai chili sauce afterwards...yum! We could only find the thin rice noodles, so that’s what we used, cooked for 6 minutes and it came out perfectly! I think we’ll definitely be making this again!
    Amanda a year ago
    I really wanted to like it. Just didn’t. The noodles weren’t even close to done. The chicken was at least. It just felt like it was missing so much.
    Amy Cox 2 years ago
    Good. Used water noodles instead of egg noodles.
    SherrylAnn Stewart 2 years ago
    Great. Never had chicken Pad Thai before. The rice noodles weren't completely cooked. I thought they needed another minute or two. No left overs! Will definitely make again.
    Devin Foster 2 years ago
    Absolutely delicious and so easy I want to figure out a way to try it with shrimp
    Jessica 2 years ago
    Made it with carrots snap peas and spinach turned out well
    Devin 2 years ago
    Delicious and so easy!
    Aimee Messing 2 years ago
    Delicious. Will definitely make it again. I did follow other suggestions to sauté garlic in spicy peanut oil first and I added egg. And 4 minutes wasn’t even enough to cook noodles all the way through, they were hard. Next time will cook for 6 minutes. I like to add the bean sprouts as a garnish over the top at the end. The cold fresh crunch is a nice compliment to the dish.
    Olga Gorelik 2 years ago
    Great basic recipe. I would cook garlic in sesame oil for a minute to start and also add cooked egg and bean sprouts to the carrots. I took out the pepper as suggested. A wedge of lime on the side is awesome too!
    CatCooks 2 years ago
    GREAT loved it, easy, and fast. Yum
    Tom 2 years ago
    Very easy and tasted great!
    Rose 2 years ago
    Very tasty and easy to make
    Rick Hernandez 2 years ago
    Second dish I cooked in the Instant Pot so, this was amazing. I sautéed the garlic and oil in the beginning for just a minute to slightly brown, let it cool then added the remaining ingredients in the order suggested by the author. So good! I cooked longer for 6 minutes but noodles almost didn’t make it with that suggestion from other reviewers...I think you’ll want to go for closer to 4 minutes. Squirted a little lime and sriracha and it was so much better than the local Thai place we always go to. Adding the vegetables at the end really freshened up the dish as well, my partner has been kind of iffy on the Instant Pot idea but he was really impressed with this meal and he’s pretty picky about homemade Thai. I think I’ll try making a less sugary Pad Thai sauce next time, but overall this was perfect. 9.5/10
    Tara Robert 2 years ago
    Quick, very easy, and delicious recipe!
    Marshall 2 years ago
    Good but chicken was a little dry
    Trea Johnson 2 years ago
    Turned out great. I cooked it for 6 minutes based on others’ reviews. Next time I will do maybe 3 minutes as the noodles were a little mushy. I also doubled the recipe, held the peppers and added pre-cooked eggs. I cooked mine in the 8 qt Instant Pot and had no issues. Turned out great!
    Bliss 2 years ago
    Very good! Will keep this one in the vault
    Oberstadt 2 years ago
    Made as instructed, was delicious! The only thing I would do differently was that instead of using the thicker noodles, which ended up being very slightly chewy, I would use the thin rice noodles. Will make again for sure!
    SamandTracy 2 years ago
    Turned out great and really easy to make. Would make again.
    Denise King 2 years ago
    This was really good and quick. I made a few changes but overall a great recipe.
    Jennifer Lüers 2 years ago
    My husband said it tasted like restaurant quality pad Thai. Followed some other users suggestions and cooked it for 6 minutes.
    Kim Jay 2 years ago
    my family actually said it was better than our local thai place, and it was SO FAST and easy!
    Josette Ciolino 2 years ago
    It turned out good, per my husband but I did it think it tasted anything like restaurant PadThai. A little disappointed.
    Beverly 2 years ago
    One of the easiest recipes I’ve ever made! I increased the amount of the chicken and liquids, as well as increasing the cooking time to 6 minutes. I had 3 stalks of celery leftover in the fridge, so added that as well. Came out great! Next time I will sauté the chicken before pressure cooking (I just like the flavor of the browned meat) and maybe some spicy chili sauce as my own choice.