Instant Pot Chicken Pad Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles and chicken thighs cooked in a pressure cooker with a peanut sauce, crunchy vegetables, and fresh herbs. A complete one-pot meal with Thai flavors ready in 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds (650g) chicken thighs (boneless and skinless, diced into bite size pieces)
- 7 ounces (200g) thai flat rice noodles
- 1 cup carrot (julienned/cut into matchsticks)
- ½ red pepper (sliced)
- ½ yellow pepper (sliced)
- ½ cup bean sprouts
- ¼ cup sliced green onions
- ¼ cup roasted peanuts (chopped)
- ¼ cup fresh cilantro (chopped)
- Lime wedges (for serving)
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon Sriracha hot sauce
- 4 tablespoons light brown sugar
- 3 cloves garlic (minced)
- 2 tablespoons creamy peanut butter (optional but delicious!)
- 2 cups water
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 714mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 618mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 714MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.