Instant Pot Chicken Pad Thai Recipe | Yummly (2024)

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.

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)

added some fried eggs, it was incredible. Skipping the cilantro next time, howeve.

Tasty but simplified just a tiny bit too much

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.

Really great!! Noodles were a little underdone, but great flavor

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!

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.

Good. Used water noodles instead of egg noodles.

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.

Absolutely delicious and so easy I want to figure out a way to try it with shrimp

Made it with carrots snap peas and spinach turned out well

Delicious and so easy!

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.

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!

GREAT loved it, easy, and fast. Yum

Tom 4 years ago

Very easy and tasted great!

Very tasty and easy to make

Second dish I cooked in the Instant Pot so far...wow, 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

Quick, very easy, and delicious recipe!

Good but chicken was a little dry

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!

Very good! Will keep this one in the vault

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!

Turned out great and really easy to make. Would make again.

This was really good and quick. I made a few changes but overall a great recipe.

My husband said it tasted like restaurant quality pad Thai. Followed some other users suggestions and cooked it for 6 minutes.

Jay 5 years ago

my family actually said it was better than our local thai place, and it was SO FAST and easy!

It turned out good, per my husband but I did it think it tasted anything like restaurant PadThai. A little disappointed.

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.