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–+ servings

Pad Thai Chicken and Noodles

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 9 servings
Calories 549 kcal

Equipment

  • instapot

Ingredients
  

  • 3 large chicken breasts trimmed of fat and cubed
  • 3/4 cup low sodium soy sauce
  • 3 Tbsp fish sauce
  • 2 Tbsp sesame oil
  • 3 Tbsp brown sugar
  • 4 Tbsp all-natural peanut butter
  • 4 garlic cloves minced
  • 1 Tbsp fresh ginger minced
  • 1 large red bell pepper cubed
  • 2 cups carrots cut into matchsticks
  • 1/2 tsp Sriracha Sauce more to make it extra spicy
  • 2 cups low sodium chicken broth
  • 12 oz brown rice noodles
  • 2/3 cup roasted peanuts
  • sesame seeds for garnish
  • green onions for garnish

Instructions
 

  • Add the chicken, carrots, and red bell pepper into the Instapot. In a separate bowl, mix together the soy sauce, fish sauce, peanut butter, brown sugar, sesame oil, garlic, ginger, and Siracha Sauce. Pour over the chicken, pepper, and carrots. Then add in the chicken broth and stir until the chicken and vegetables are evenly distributed through the liquid.
  • Set the Instapot to 7 minutes on high and let it do its thing. Once done, rapid release the steam and add in the brown rice noodles, replace the lid and let the noodles soften from the leftover heat and steam. It takes approximately 10 minutes. You may want to stir the contents of the Instapot once or twice during that 10 minutes.
  • When the noodles are soft, stir the contents one more time to evenly combine all of the ingredients. Serve immediately, top with sesame seeds, peanuts, and green onions. If you'd like, a squeeze of fresh lime juice is very tasty on top as well.

Nutrition

Serving: 1cupCalories: 549kcalCarbohydrates: 53.1gProtein: 46gFat: 16.9gSaturated Fat: 2.4gCholesterol: 108mgSodium: 1010mgPotassium: 755mgFiber: 6.4gSugar: 5.3g
Keyword Instapot, Thai
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