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Instant Pot Pad Thai (With Chicken & Shrimp)
  • 8 oz Pad Thai Noodles (**I used – A Taste of Thai Linguine Rice Noodles. DO NOT Use instant rice noodles.)
  • 1/2 pound chicken breasts (**skinless boneless , diced into 1/2 inch cubes)
  • 10 shrimps (** use colossal or jumbo size, de-shelled, de-veined, if frozen thaw them)
  • 3 large eggs (** whisked)
  • 1/2 medium onion (** finely sliced, use red or yellow onion)
  • 1 tbsp garlic (** roughly chopped)
  • 4 tbsp avocado oil (**or any neutral oil)
  • For the Sauce:
  • 4-5 tbsp Pad Thai Sauce (**I used – Double Golden Fish Brand Pad Thai Paste, use any brand you prefer from the store.)
  • 2 tbsp Soy sauce (**or tamari)
  • 1 tbsp Fish Sauce
  • 1 tbsp brown sugar (**I mixed it in soy sauce & than added to noodles)
  • Liquid (Water or Chicken Broth)
  • 2 cups Water (**or chicken broth/stock)
  • 1 tsp Paprika Powder
  • 1 tsp black Pepper (** Crushed)
  • Salt (** according to taste)
  • 5 scallions (**Chopped into 2 inch pieces, use only green part)
  • 3 tbsp roasted peanuts (**skillet roast them & than crush them)
  • cayenne pepper (** few dashes, Optional)
  • Lime (** wedges)
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