This Instant Pot Pad Thai is very simplest, most tasty and full of flavour Instant Pot Pad Thai, made in under half an hour! Easy, Gluten-Free and Quick.
The fish sauce is that which actually adds that depth of flavor that you see in Pad Thai, but it does not overpower the other flavors. The acid in the lime-juice and rice-wine-vinegar help balance out things. Peanut butter and brown sugar make the sauce rich and include only the smallest hint of sweetness.
I really like the peanut sauce in this dish a lot better. It’s filled with these incredible Asian inspired flavors whom I really like. To maintain this gluten free, I utilize Tamari that’s a gluten free soy sauce.
I attempt to locate low sodium, so I have more control over the saltiness of this dish.I also have utilized coconut-aminos that is a gluten-free alternative to soy-sauce. Both are just yummy.
The toppings are what actually put it all together. I used green-onion, fresh-lime wedges, crushed salted peanuts and chopped cilantro. I really like the texture the peanuts increase the dish. It’s perfect with all the sauce and noddles.
The sauce will not have a small bit of heat from the pepper flakes although not too much so that my family and I really like to include sriracha to spice it up a little more.
Why I don’t add any Salt?
I really don’t add any salt to the dish since there are numerous elements which may be quite salty by themselves. I would rather taste it in the finish & add salt if necessary. I never have with this dish since the Tamari, fish-sauce and broth have salt and it ends seasoned quite well for my own taste. I use low sodium Tamari and very low sodium broth because of this.
What Kind of Noodles can I use?
Once I was testing this recipeI tried it using multiple diverse types of rice-noodles. It came out nicely every time, however there are a number of things that I discovered. “Brown-rice-noodles” are a bit more compact and they require only a tiny bit more time to find tender. I prefer plain “White-rice-noodles” which are lean and not overly thick.
Tips for this Instant Pot Pad Thai recipe
- You can soak your noodles in the hot water prior to adding them into the sauce to speed things up even more.
- Scramble some eggs to stir in at the conclusion.
- Stir in mung bean-sprouts to get more veggies.
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
If you love this Instant Pot Pad Thai as much as I do, make sure to give it a 5-Star review in the comments below!
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Instant Pot Pad Thai
- 3 chicken-breasts, cubed
- 3 tbls fish-sauce red boat
- ¼ cup green-onion, chopped
- 2 tbls rice-vinegar
- ½ cup tamari can also use soy-sauce (low-sodium) or coconut-aminos
- 2 tbls sesame-oil
- 3 cloves garlic minced
- ⅓ cup brown-sugar
- ¼ tsp crushed red-pepper-flakes
- 3 tbls peanut-butter natural, creamy
- 1 tbls fresh-ginger minced (or 1 tsp powdered-ginger)
- 4 carrots cut into matchsticks
- ¼ cup cilantro chopped
- 8 oz rice-noodles (I use Annie-Chuns)
- 2 limes one for juice, one cut into wedges
- 1 cup chicken-broth low-sodium (can also use water)
- ½ cup peanuts chopped
- Add the cubed-chicken, carrots and green-onions to the instant-pot.
- In a small-bowl, combine the tamari, fish-sauce, rice-vinegar, sesame-oil, peanut-butter, brown-sugar, juice of one lime, pepper-flakes, garlic and ginger till well blended & pour over the ingredients in your instant-pot. Then add the broth & stir well.
- Place the lid on and set pressure button for 7minutes. When time goes away, do a quick-release & remove the lid.
- Stir in the rice-noodles and then lit-back the lid on and leave it for 10minutes. Stir together & check the doneness of these noodles. Place the lid-back if they want a bit more time to soften.
- After done, serve with fresh-lime wedges and top with cilantro, chopped peanuts and green-onions.
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