There are nights when you want big, bold flavor without a sink full of dishes. This Instant Pot Pad Thai is my answer to that craving. It is saucy, cozy, and packed with colorful vegetables and tender rice noodles that soak up every bit of that savory-sweet sauce.
I have made this Instant Pot Pad Thai more times than I can count, especially on busy weeknights when takeout sounds tempting. The best part is knowing dinner is ready in about twenty minutes and tastes even better homemade. Ready to try it? Let's get cooking.
Jump to:
Why You'll Love This Recipe
- Ready in about 20 minutes from start to finish
- One-pot dinner with minimal cleanup
- Family-friendly with adjustable spice
- Packed with vegetables and comforting rice noodles
- Easier than traditional Pad Thai, but still full of flavor
Ingredients
- 1 ¾ cups vegetable stock or water
- ½ cup soy sauce, use gluten-free if needed
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- Juice of 1 lime, about 1 tablespoon
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 2 green onions, thinly sliced
- 8 ounces Pad Thai rice noodles
- 2 carrots, thinly sliced or cut into matchsticks
- 1 cup bean sprouts
- 1 cup snow peas
- 1 zucchini, thinly sliced or cut into matchsticks
- 2 tablespoons chopped radish
- ½ cup chopped peanuts
Ingredient Notes and Substitutions
- Rice noodles are key here, and the flat Pad Thai style works best. If they look a little crowded in the pot, that is okay. They soften quickly under pressure.
- For protein, I often add cooked scrambled eggs or pan-seared tofu at the end. Chicken or shrimp also work, as long as they are fully cooked before stirring them in.
- If you are sensitive to salt, use low-sodium soy sauce and taste before adding extra toppings. The sauce should be bold but balanced with that fresh squeeze of lime.
Instructions
- Press Saute on the Instant Pot. Add the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger. Whisk gently and let it warm until the sugar dissolves, about 2 minutes.
- Add the green onions and place the rice noodles on top. Spoon some of the sauce over the noodles so they start soaking right away. This little step helps them cook evenly.
- Secure the lid and set the Instant Pot to Pressure Cook on Manual for 3 minutes. Make sure the valve is set to sealing. When the timer ends, let it naturally release for 2 minutes, then carefully vent the remaining pressure.
- Remove the lid and gently stir to loosen the noodles from the bottom. Add the carrots, bean sprouts, snow peas, and zucchini, layering the heartier vegetables first.
- Put the lid back on and set the Instant Pot to Pressure Cook on Manual for 0 minutes. As soon as the timer beeps, carefully vent the pressure. Stir everything together until the vegetables are tender and glossy.
- Garnish with chopped radish and peanuts. Add red pepper flakes, Sriracha, or extra lime juice if you like a little heat and brightness.
Pro Tips for Success
- Spoon the sauce over the dry noodles before pressure cooking. It makes a real difference in texture.
- If your noodles look dry before adding vegetables, stir in ¼ cup extra water or broth.
- Add vegetables after the noodles cook so they stay crisp-tender, not mushy.
- Layer vegetables thoughtfully, with carrots on the bottom and zucchini on top.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the noodles.
Make Ahead and Freezing
You can prep all the vegetables and sauce ahead of time and store them separately in the fridge. I do not recommend freezing this dish, as rice noodles tend to lose their texture once thawed.
Tips and Variations
- Add cooked scrambled eggs or tofu for extra protein
- Toss in cooked shrimp right before serving for a seafood twist
- Make it spicy with extra Sriracha or chili oil
- Add shredded cabbage if you love extra crunch
- Finish with fresh cilantro for a pop of color and freshness
FAQs
Yes, just be sure to use gluten-free soy sauce or tamari.
This keeps them bright and tender instead of soft and overcooked.
You can, but be careful not to exceed your Instant Pot's fill line. Stir well to prevent sticking.
📖 Recipe
Instant Pot Pad Thai
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
- Diet: Vegetarian
Description
Make this wonderfully seasoned Pad Thai dish, packed with vegetables and noodles, in the Instant Pot for a simple, fast, homemade meal that's better than takeout.
Ingredients
- 1 ¾ cup Vegetable Stock or water
- ½ cup Soy Sauce (If you are gluten-free, make sure the soy sauce is GF)
- 2 tbsp Brown Sugar
- 1 tbsp Sesame Oil
- 1 Lime, juiced (about 1 tablespoon)
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 2 Green Onions, thinly sliced
- 8 oz. Pad Thai Rice Noodles
- 2 Carrots, thinly sliced or in matchsticks
- 1 cup Bean Sprouts
- 1 cup Snow Peas
- 1 Zucchini, thinly sliced or in matchsticks
- 2 tbsp Chopped Radish
- ½ cup Chopped Peanuts
- Optional: Red Pepper Flakes, Sriracha (to taste), additional Lime wedges for serving
Instructions
- Press Sauté on the Instant Pot and add vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, and ginger. Whisk and cook until brown sugar dissolves (about 2 minutes).
- Add green onions and pad thai noodles. Spoon some sauce mixture over noodles to coat them.
- Set Instant Pot to Pressure Cook - Manual for 3 minutes, valve in sealing position.
- When done, let natural release for 2 minutes, then quick release manually (careful of steam).
- Open lid, stir noodles, then add carrots, bean sprouts, snow peas, and zucchini.
- Replace lid and Pressure Cook - Manual for 0 minutes. Immediately quick release when time is up.
- Stir everything together.
- Garnish with chopped radish and peanuts. Serve with optional toppings like Sriracha and lime.
Notes
These proteins can be added after the Pad Thai has cooked: scrambled or hard-boiled eggs, tofu.
TIP: Spoon the sauce over uncooked noodles before sealing to help them soak up liquid better.
Add vegetables after cooking noodles to avoid mushiness. Place carrots on the bottom and zucchini on top when adding.
If noodles have absorbed all liquid, stir in an extra ¼ cup of broth or water before adding veggies to prevent sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 419
- Sugar: 11g
- Sodium: 1068mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
Serving Suggestions
Serve this Instant Pot Pad Thai hot and fresh, straight from the pot. I love pairing it with extra lime wedges and a simple cucumber salad on the side. It is perfect for busy weeknights or when friends come over and you want something comforting but impressive.
Nutrition and Notes
This recipe makes 4 servings and comes in at about 419 calories per serving. It is naturally vegetarian and easy to customize. I tested this version several times to get the noodle texture just right without overcooking the vegetables.
Reader Reviews or Testimonials
Readers love how fast and flavorful this dish is. One comment that made me smile said, "Better than takeout and so easy to make after work."
Related Recipes and Internal Links
If you enjoy quick one-pot meals, you may also like my
Comments
No Comments