Instant Pot Pad Thai Recipe

Introduction

Instant Pot Pad Thai is a quick and flavorful take on the classic Thai noodle dish, perfect for busy weeknights. This recipe uses fresh vegetables and a tangy sauce to deliver authentic taste with minimal effort.

Ingredients

• 1 3/4 cup vegetable stock (or water)
• 1/2 cup soy sauce (use gluten-free if needed)
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 lime, juiced (about 1 tablespoon)
• 1 tsp minced garlic
• 1 tsp grated ginger
• 2 green onions, thinly sliced
• 8 oz Pad Thai rice noodles
• 2 carrots, thinly sliced or in matchsticks
• 1 cup bean sprouts
• 1 cup snow peas
• 1 zucchini, thinly sliced or in matchsticks
• 2 tbsp chopped radish
• 1/2 cup chopped peanuts
• Red pepper flakes, to taste
• Sriracha, to taste
• Additional fresh lime juice for serving

Instructions

1. Step 1: Gather all ingredients. Press the “Sauté” function on the Instant Pot and add vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger. Whisk the sauce and cook until the brown sugar dissolves, about 2 minutes.
2. Step 2: Add the green onions and Pad Thai noodles. Spoon some sauce over the noodles to ensure they soak up the flavors.
3. Step 3: Set the Instant Pot to “Pressure Cook” or “Manual” for 3 minutes. Make sure the valve is set to sealing. When cooking finishes, allow a natural release for 2 minutes, then carefully switch the valve to venting to release the remaining pressure.
4. Step 4: Remove the lid and stir gently to prevent noodles from sticking. Add carrots, bean sprouts, snow peas, and zucchini.
5. Step 5: Replace the lid and set the Instant Pot to “Pressure Cook” or “Manual” for 0 minutes. Once the timer ends, release the pressure immediately by switching the valve to venting. Stir the mixture to combine.
6. Step 6: Garnish with chopped radish and peanuts. Serve with red pepper flakes, Sriracha, and extra lime juice as desired.

Tips & Variations

• For added protein, toss in cooked shrimp, chicken, or tofu before the final pressure cook.
• Use gluten-free tamari in place of regular soy sauce to keep this dish gluten-free.
• If you prefer softer vegetables, increase the time on the final pressure cook to 1-2 minutes.
• Add fresh herbs like cilantro or Thai basil to brighten the flavor before serving.

Storage

Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or stock to moisten if needed. For best texture, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of rice noodles?

Rice noodles are traditional for Pad Thai because of their texture and how they absorb the sauce. However, if unavailable, you can substitute with thin spaghetti or linguine, though the taste and texture will differ slightly.

Is it necessary to use an Instant Pot for this recipe?

The Instant Pot speeds up the cooking process and infuses flavors quickly, but you can adapt the recipe for the stovetop by simmering the sauce and noodles together, stirring often until noodles are tender.

Instant Pot Pad Thai Recipe

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★★★★★

4.8 from 68 reviews

A flavorful and quick Instant Pot Pad Thai recipe featuring a tangy, savory sauce and fresh vegetables. This easy one-pot meal combines rice noodles with a vibrant mix of carrots, bean sprouts, snow peas, and zucchini, topped with crunchy peanuts and fresh lime juice for a perfect balance of textures and flavors.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Sauce & Base

• 1 3/4 cups Vegetable Stock (or water)
• 1/2 cup Soy Sauce (use gluten-free soy sauce if needed)
• 2 tbsp Brown Sugar
• 1 tbsp Sesame Oil
• 1 Lime (juiced, about 1 tablespoon)
• 1 tsp Minced Garlic
• 1 tsp Grated Ginger

Vegetables & Noodles

• 2 Green Onions (thinly sliced)
• 8 oz Pad Thai Rice Noodles
• 2 Carrots (thinly sliced or matchsticks)
• 1 cup Bean Sprouts
• 1 cup Snow Peas
• 1 Zucchini (thinly sliced or matchsticks)

Garnishes

• 2 tbsp Chopped Radish
• 1/2 cup Chopped Peanuts
• Red Pepper Flakes (to taste)
• Sriracha (to taste)
• Additional Fresh Lime Juice (for serving)

Instructions

1. Prepare the sauce: Gather all ingredients. Press the ‘Sauté’ button on the Instant Pot, then add the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger. Whisk continuously until the brown sugar dissolves, about 2 minutes, creating a flavorful Pad Thai sauce base.
2. Add noodles and onions: Stir in the thinly sliced green onions and the Pad Thai rice noodles into the sauce. Spoon some of the sauce over the noodles to ensure they are thoroughly saturated for even cooking.
3. Pressure cook the noodles: Close the Instant Pot lid and set the valve to the sealing position. Select ‘Pressure Cook’ or ‘Manual’ mode and set the time to 3 minutes. When cooking finishes, allow the pressure to release naturally for 2 minutes, then carefully switch the valve to venting to manually release remaining pressure.
4. Mix in vegetables: Remove the lid and stir the noodles gently to prevent sticking. Add the carrots, bean sprouts, snow peas, and zucchini to the pot, evenly distributing them throughout the noodles and sauce.
5. Finish cooking the vegetables: Secure the lid again and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ for 0 minutes. This setting will steam the vegetables without overcooking them. Once complete, immediately release the pressure manually by switching the valve to venting.
6. Garnish and serve: Open the lid and mix everything well. Garnish with chopped radish and chopped peanuts. Add red pepper flakes and sriracha according to taste. Squeeze additional fresh lime juice on top before serving for a bright and zesty finish.

Notes

• Use gluten-free soy sauce to make this recipe gluten-free.
• Be cautious when releasing pressure manually as steam will be hot.
• You can adjust the level of spice by adding more or less sriracha and red pepper flakes.
• For added protein, consider topping with cooked shrimp, chicken, or tofu.
• Make sure to soak or soften the rice noodles if recommended on package instructions prior to cooking if needed.

Keywords: Instant Pot Pad Thai, gluten free pad thai, easy pad thai recipe, pressure cooker pad thai, quick thai noodles