We have been trying out some new dairy-free & gluten-free dishes lately and came across this frozen Thai pad dish and we immediately became a fan of it. I know I can re-create this dish using instant pot. And most importantly it was prepared under 30 minutes!
The specialty of this dish is the peanut sauce and I love it so much. This dish is full of lovely Asian flavors. I use Tamari which is a gluten-free soy sauce to make this is gluten-free. Alternatively, you can also use coconut aminos which is also an equally delicious soy-free alternative to tamari soy sauce.
The presence of fish sauce adds that extra flavor and the presence of acid from the rice wine vinegar and lime juice make sure that fish sauce flavor doesn’t overpower other flavors. The addition of brown sugar and peanut butter gives the much needed slight sweetness and also adds richness to the sauce.
Fresh lime wedges, chopped cilantro, green onion, and crushed salted peanuts toppings add extras to the great taste. The texture of peanuts compliments well to the creamy sauce and noodles.
If the heat from the sauce is not enough for you, feel free to add sriracha which up the hotness.
How Does The Chicken Cook In A Short Amount Amount Of Time?
Yes, it takes only 7 minutes to cook. The 7-minute timer allows the chicken to cook while it builds up the pressure and also the cube size of the chicken helps it to cook faster compared to the larger size of the meat.
What Type Of Noodles We Can Use?
I tried the different variety of noodles from rice noodles to brown rice noodles and decided to go with plain white rice noodles since it is thin and not dense. My favorite brand is Annie Chun’s white rice noodles.
Why I Didn’t Add Any Salt?
Since most of the ingredients already got the natural salty taste in it, like the tamari, fish sauce, and broth and its natural salt taste suit me well and I felt that there is no need to add any more salt.
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Instant Pot Pad Thai - Gluten Free
- 3 Chicken Breasts cubed
- 3 Tbls Peanut Butter natural creamy
- 3 cloves Garlic minced
- 1 Tbls Fresh Ginger minced or 1 tsp powdered ginger
- 1/4 tsp Crushed Red Pepper Flakes
- 4 Carrots cut into matchsticks
- 1 cup Chicken Broth low sodium can also use water
- 8 oz Rice Noodles I use Annie Chun's
- 1/4 cup Cilantro chopped
- 1/4 cup Green Onion chopped
- 1/2 cup Tamari can also use soy sauce low sodium or coconut aminos
- 1/2 cup Peanuts chopped
- 2 Limes one for juice one cut into wedges
- 2 Tbls Fish Sauce
- 2 Tbls Sesame Oil
- 2 Tbls Rice Vinegar
- 1/3 cup Brown Sugar
- In the Instant Pot add green onions, carrots, and cubed chicken.
- Put the lid and set the Instant Pot on manual or pressure button to 7 minutes. Once the timer goes off do a quick release and remove the lid.
- Whisk in the rice noodles and put the lid back and leave it to cook for 10 minutes. Stir well and check if the noodles are cooked well. Once noodles softened, remove the lid.
- Serve with fresh lime wedges and top with cilantro, green onions, and chopped peanuts
- Salt is not required in this recipe since there are many ingredients in this recipe that naturally tastes salty. Ingredients like Tamari, fish sauce, and broth all have salt content and their salty taste is enough for me. If you want you can add salt. Fell free to use water in place of broth if you are sensitive to sodium.
- Make sure to use Annie Chun's rice noodles, they are thin and plain. I avoid brown rice noodles since they are a little dense and thick.