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Instant Pot Pad Thai

This Instant Pot Pad Thai is absolutely delicious and despite the lengthy list of ingredients, simple to make.
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Course: Dinner
Cuisine: Japanese
Keyword: Instant Pot Pad Thai
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 4 people
Calories: 542kcal


  • 2 T olive oil or vegetable oil
  • 4 cloves garlic minced
  • 1 T ground ginger
  • 3 tbsp soy sauce or fish sauce
  • 1/2 cup jarred pad thai sauce
  • 1 T Chili Garlic Sauce optional
  • 1 T peanut butter
  • 32 oz water
  • 14 oz rice noodles
  • sliced carrots optional
  • 1/2 each red and yellow pepper sliced, optional
  • 4 green onions sliced
  • 1/3 cup chopped peanuts
  • 1/3 cup fresh chopped cilantro


  • To make the Instant Pot Pad Thai Noodles you'll follow these directions:
  • Wash and cut the veggies that you want to have in your Pad Thai noodles
  • Gather ingredients so they are within an arms reach
  • Turn your Instant Pot on to Sauté function
  • Add oil to the Instant Pot, followed by minced garlic, and ginger
  • Saute for a couple minutes, and then turn sauté function off
  • Add all other Pad Thai sauce ingredients including soy sauce, jarred Pad Thai sauce, chili garlic sauce, and peanut butter.
  • Give that a good stir and add any veggies you wish to add.
  • Rinse rice noodles in a strainer
  • Add rice noodles to the Instant Pot and pour hot water over noodles
  • Add Instant Pot lid, turn valve to sealing. Turn Instant Pot to high pressure for two minutes.
  • When the Instant Pot is finished, turn the valve to venting (be careful for steam)
  • Open Instant Pot, give the mixture a stir and wait for the remaining liquid to be absorbed into the noodles.
  • Serve Pad Thai with cilantro, chopped peanuts, and green onions.
  • Enjoy!


Calories: 542kcal | Carbohydrates: 90g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Sodium: 1179mg | Potassium: 237mg | Fiber: 4g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg