Instant Pot Pad Thai with chicken, shrimp, eggs, jarred Pad Thai sauce and crushed peanuts delivers restaurant-quality flavor in under 30 minutes. It’s an easy weeknight dinner that tastes much more involved than it actually is.
Note: This post includes reheating directions, serving ideas, storage tips and FAQs.
Instant Pot Chicken Pad Thai
This version combines shrimp and chicken for a balanced, satisfying Pad Thai that’s quick and simple. Using a store-bought Pad Thai jar sauce keeps the recipe fast while delivering authentic umami and tang without sourcing tamarind paste or dried radish.
Ingredients & Substitutions
Full ingredient measurements are provided in the recipe card below. The list here highlights the key components and options.
- Pad Thai Noodles: Use rice noodles (not instant rice noodles). Rice linguine or flat Pad Thai noodles work best.
- Proteins: A mix of peeled, deveined shrimp and diced boneless, skinless chicken plus scrambled eggs gives classic Pad Thai texture and flavor.
- Jarred Pad Thai Sauce: A ready-made Pad Thai paste or sauce keeps this recipe quick while providing the tamarind, fish sauce and sweet notes you want.
- Aromatics: Onion (red or yellow) and garlic.
- Soy and Fish Sauce: A few dashes of light soy or tamari add depth; fish sauce is recommended for authentic savory notes.
- Brown Sugar: Adds balance; adjust to taste since many jarred sauces are already sweet.
- Garnish: Scallions, roasted crushed peanuts, lime wedges and a light sprinkle of cayenne or red pepper flakes for heat if desired.
- Oil: Use a neutral oil such as avocado, canola, sunflower or light olive oil.
- Liquid: Water or chicken broth for pressure cooking the noodles.
Tips & Tricks
- Noodle texture: Aim for al dente. The liquid-to-noodle ratio and the short pressure cook time are critical for the right bite—don’t alter them without testing first.
- Arrange noodles: Layer noodles in a bird’s nest or zig-zag pattern so they cook evenly and avoid clumping.
- De-tangle cooked noodles: Rice noodles can clump due to released starch. Use forks or tongs and a little patience to gently separate strands.
- Sauce timing: Add jarred sauce after pressure-cooking the noodles. Tossing cooked noodles with sauce preserves bright flavors and mimics wok-tossed results.
- Proteins: Flash-marinate chicken and shrimp with paprika, cracked black pepper and salt, sauté separately, then add back after the noodles are sauced to avoid rubbery seafood or overcooked chicken.
- Peanuts: Lightly toasted and crushed peanuts work best as a garnish—use sparingly to complement the dish.
- Spice: Add fresh Thai chilies or red pepper flakes to taste, either while tossing or at the table.
How to make Pad Thai
The complete step-by-step instructions with exact measurements and a video are included in the recipe card below.
Step #1: Scramble eggs & sauté proteins
On SAUTE (HIGH) add oil and quickly pour in whisked eggs; lower heat and scramble until set. Remove eggs. Add more oil and sauté seasoned chicken and shrimp until opaque and cooked through, about 3–5 minutes. Remove and set aside.
Step #2: Pressure cook noodles
Sauté garlic and onion briefly, then add liquid and deglaze the pot, scraping the bottom to avoid burn. Layer noodles in a bird’s nest or zig-zag pattern, press them into the liquid so they are coated, close the lid and pressure cook on HIGH for 2 minutes for al dente (4–5 minutes for softer noodles). Perform a quick release, open the lid and carefully de-tangle noodles with forks.
Step #3: Toss noodles with sauce
Set the pot to SAUTE on LOW. Add the jarred Pad Thai sauce, soy, fish sauce and brown sugar (mix sugar into soy first if you like). Toss gently until the noodles are evenly coated and the remaining liquid is absorbed.
Step #4: Add proteins
Return the sautéed chicken, shrimp and scrambled eggs to the pot and fold gently into the sauced noodles. Add scallions and adjust spice if desired. Turn off the Instant Pot.
Step #5: Garnish & serve
Top with crushed roasted peanuts, a squeeze of lime and an optional sprinkle of cayenne or red pepper flakes. Serve immediately.
How to serve
Pad Thai is a complete meal on its own, but it pairs well with light Asian sides like potstickers, wontons, dumplings, soup or a simple Asian salad.
Leftovers & storage
Fridge: Store in airtight, moisture-free containers for up to 5 days. Reheat with a splash of water to restore moisture.
Freezer: Freeze up to 1 month in airtight containers or freezer bags. Omit scallions before freezing for best texture.
How to reheat
Reheat gently in the microwave or on the stovetop with a small splash of water or broth until warmed through.
FAQs
Pad Thai can be spicy, but heat is optional and easy to control by adjusting chilies or red pepper flakes.
Pad Thai features rice noodles, proteins (chicken, shrimp, eggs or tofu), aromatics and a tangy-sweet sauce usually including tamarind and fish sauce, finished with crushed peanuts and lime.
Chicken, shrimp, eggs and tofu are classic choices and all work well depending on preference.
Pad Thai uses rice noodles and a tamarind/fish sauce-based sweet-tangy sauce, while Lo Mein typically uses wheat noodles and a soy-based savory sauce.
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Recipe Card
Instant Pot Pad Thai
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Ingredients
- 8 oz Pad Thai rice noodles
- ½ pound chicken breasts, diced
- 10 shrimp, peeled and deveined
- 3 large eggs, whisked
- ½ medium onion, thinly sliced
- 1 tbsp garlic, roughly chopped
- 4 tbsp neutral oil (avocado, canola, etc.)
For the Sauce
- 4–5 tbsp Pad Thai sauce (jarred)
- 2 tbsp soy sauce or tamari
- 1 tbsp fish sauce
- 1 tbsp brown sugar
Liquid
- 2 cups water or chicken broth
Flash Marinate
- 1 tsp paprika
- 1 tsp crushed black pepper
- Salt, to taste
Garnish
- Scallions, sliced (green parts)
- 3 tbsp roasted crushed peanuts
- Cayenne or red pepper flakes (optional)
- Lime wedges
Instructions
Saute the Proteins
- Season chicken and shrimp with paprika, crushed black pepper and salt.
- Set Instant Pot to SAUTE on HIGH, add 1 tbsp oil and pour in whisked eggs. Reduce heat and scramble. Remove eggs.
- Add 2 tbsp oil and sauté the seasoned chicken and shrimp until cooked, about 3–5 minutes. Remove and set aside.
Pressure Cook the Noodles
- On SAUTE add 1 tbsp oil and sauté garlic and onion until softened, then cancel SAUTE.
- Add liquid and deglaze the pot, scraping the bottom to prevent burn.
- Layer noodles in a bird’s nest or zig-zag pattern; press into the liquid so they are coated.
- Close the lid, seal the valve and PRESSURE COOK on HIGH for 2 minutes for al dente (4–5 minutes for softer noodles).
- When finished, QUICK RELEASE immediately. Open the lid and de-tangle noodles with forks.
Toss the Noodles with Sauce & Proteins
- Set pot to SAUTE on LOW. Add the sauce ingredients (mix sugar into soy first if desired).
- Toss noodles gently until well coated.
- Add back chicken, shrimp and scrambled eggs, mix to combine and turn off the Instant Pot.
- Add scallions and, if desired, fresh chilies or red pepper flakes. Serve with lime and crushed peanuts.
Notes
- Measuring units: 1 cup = 240 ml; 1 teaspoon = 5 ml.
- Do not use instant rice noodles; use proper Pad Thai or rice linguine noodles.
- For al dente noodles cook 2 minutes with quick release; for softer noodles cook 4–5 minutes with quick release.
- De-tangling rice noodles while warm helps them separate and absorb sauce evenly.
- Adjust Pad Thai sauce and sugar to your taste—jarred pastes vary in sweetness.
- Toast peanuts in a dry skillet and crush with a mortar or rolling pin for best texture.
Calorie details are provided by a third-party tool and are approximate.
Nutrition
Carbohydrates: 54 g |
Protein: 23 g |
Fat: 20 g