Instant Pot Chicken Pad Thai
One of our favorite “night out” dinners is always at a local Thai restaurant. Our favorite thing on the menu is a classic Pad Thai. Now that I’ve learned I can make it at home in about 30 minutes, we don’t have to go out to get this one!
This makes about 4 servings.
NOTES I don’t add bean sprouts, but feel free. Also, if you like spice to yours be sure to add a little red pepper flakes!
*If you want to watch the video of this being made, this recipe starts at the 20:39 mark.
Tastes just like going out to a Thai restaurant but for a fraction of the cost!
Ingredients
SAUCE:
1/4 cup brown sugar
1/4 cup chicken broth or water
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce or wheat-free tamari
2 tablespoons fish sauce (or sub with more low-sodium soy sauce)
2 tablespoons creamy natural peanut butter
5 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon Sriracha (or to taste)
PAD THAI:
1 lb chicken breast, 1.5-inch dice
1 cup matchstick carrots (about 2 medium carrots)
1/4 cup diced green onion, white and light green parts only (reserve dark green part for garnish)
8 oz rice noodles
2 zucchini, spiralized or cut into matchsticks
1 cup bean sprouts
1 red bell pepper, thinly sliced
Here’s how to make it
Find full recipe at therecipewell.com
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