Instant Pot Pad Thai

Perfect for cozy nights in

So I tried pad thai for the first time this year! Wow it was so delicious. The sauce was nothing like anything I’ve ever tasted before so different. Due to my peanut allergy I have never risked trying pad thai at any restaurant or take out place. Which is probably smart on my end because the sauce calls for actual peanut butter haha

So I decided I wanted to try this dish which always looked and smelled so amazing. I remembered what a fantastic cook I have become and decided to make it myself! Better yet I found a way to cook it in the instant pot so that means only one dish to clean. Even better!

Pad thai is actually a very healthy dish depending on how you make your sauce. It is loaded with super healthy vegetables, tons of vitamin C, and tons of vitamin A. I use brown rice pasta because it’s always my go to but you could essentially use any type of noodle you like.

The only downside to this dish is the chopping… But with any meal I decide to make that has a ton of chopping of vegetables, I like to pre chop them while I have some extra time so that when I go to cook I can just throw everything in and just cook! If your super proactive you could even chop and freeze all the veggies and just throw them in from the freezer when you are ready.

You could make this dish vegetarian/vegan as well if you omit the chicken.

This image has an empty alt attribute; its file name is R7q1CH-0nvneCB8I-AcwtcVpQoxmi28N-mOnbSs6umoq15fSwe09NeOTHBYnFqotIb-HIHlIp7HRIb9JVvdzHtWE1E6zrf9iqBc42l3MFUWGvrgSEwkAY8z0hVQJGJFBJvECP9Mk

Serves 4

Calories per serving 400

Fat 10g

Carbs 52g

Protein 33g


4 ounces of brown rice pasta (or pasta/noodle of choice)

11-12 ounces of cooked chicken breast 

4 cups chopped cabbage

1-2 carrots julienned (chopped thin length way)

1 red or orange bell pepper julienned

3 green onion chopped

2 cups snow or snap peas


¼ cup peanut butter (or wowbutter if allergy)

¼ cup maple syrup

5 tbsp soya sauce

1-2 tbsp sriracha

1-2 cloves garlic minced

1 tsp ginger

2 tsp fresh lime

In the instant pot throw your noodles in with 4 cups of water. Set at manual 2 and let it non pressure release (for 10 minutes). If you don’t have instant pot just cook noodles on stove top until tender. Drain and rinse noodles well and set aside.

Mix all ingredients of your sauce while noodles are cooking. If your chicken isn’t cooked now would also be a good time to brown and cook up your chicken in a pan on the stove top or baked on high heat.

Once noodles done set instant pot to saute. Throw all your chopped vegetables in the instant pot with the sauce mixing well and saute vegetables in sauce until tender. Again if no instant pot just do in a big wok or sauce pan on stove. Once vegetables are tender throw noodles and chicken into the pot and stir well until everything combined and warmed through.


This image has an empty alt attribute; its file name is IEpf2-ZTgEN9zZgPdj8oCEmZl6yIDUKbkGQ0KYLpL0cfht5mBePD1Ly77ZLahR-47bB6WQPnoJTRnpAbq7FcfLjvW0hr_gdStKObrQwD6HWbBzJfxjOVgL4VQKIobuuz-o3m8sAT

By frecklefit

Health and fitness enthusiast. Believer in seeing all things as energy. Mission to inspire and transfer positive energy to elevate peoples lives. Actively practicing autosuggestion and manifestation.

Leave a Reply