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Chicken Pastrami
One‑Pot Chicken Pad Thai
| By : |
There’s nothing fancy here, other than a fine rendition of sweet-and- salty pad Thai without much trouble and without any additional steps. So although it might not be a fancy meal, we might file it under a “treat-yourself” recipe, given that it’s a fine way to create a beloved comfort-food meal with much less work.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 8 oz boneless skinless chicken breast cut for stir-fry discard any flavoring packets
- 11/2 cups chicken broth
- 3 medium scallions trimmed and thinly sliced (1 cup)
- 1/4 cup roasted unsalted peanuts
- 3 tbsp fish sauce (gluten-free if necessary)
- 3 tbsp dark brown sugar
- 2 tbsp unseasoned rice vinegar
- 6 medium garlic cloves minced (
2 tbsp) - 1 tbsp regular or low-sodium soy sauce or gluten-free tamari sauce
- 8 oz raw dried wide flat rice noodles broken as necessary to fit in the pot, sometimes called “rice stick noodles” or “pad Thai noodles”
- 1 yellow bell pepper stemmed, cored, and cut into
1/4 inch strips - Lime wedges for garnishing
Ingredients
|
Instructions
- Stir the chicken, broth, scallions, peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce in a 5-, 6-, or 8-quart Instant Pot until the brown sugar dissolves
- Lay the broken rice noodles on top of this sauce mixture and press down gently, just until some are submerged with none getting close to the pot’s bottom. Gently pile the pepper strips on top of the noodles, then lock the lid on the pot.
- Set Instant Pot for Pressure Cook or Manual on High Pressure. Set steam release to Sealing. Set time for 4 minutes. If needed press start.
- When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir gently until well combined. Serve warm with lime wedges to squeeze over each serving.
Recipe Notes
Tips
Other Pots
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts and you must break the dried noodles into even smaller pieces.
• For an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent and you can even double the amounts. You do not need to break dried noodles for the large pot.
Beyond
• For a heftier meal, add up to 8 ounces firm tofu, diced, or up to 8 ounces peeled and deveined medium shrimp (about 30 per pound) with the bell pepper strips.
• Garnish the servings with Sriracha, chopped fresh mint leaves, chopped fresh cilantro leaves, and/or more peanuts.
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Flavour was good, too much chicken broth at the end of the cook time and noodles somewhat overcooked. Will make again and adjust. Thanks for a starter recipe!
This was aweful. I followed the recipe to a t and it was a flavourless, mushy mess. The entire pot went in the trash.
No flavour, and was just a pot of mush. Noodless WAY over cooked, and completely fell apart. The chicken was over cooked and the boiling of the chicken as it cooked gave off that white scum, which went everywhere when i did the quick release. Sorry, but this was bad.
Easy and very yummy. You just need to get the correct rice noodles.
I’m confused. This says 25 minutes cooking time up top, but then the directions say to cook for four minutes??
This was a very easy dish. I made it and left it in the Insta-Pot for a couple hours till we were ready to eat. Letting it sit for so long resulted in almost all of the water being absorbed. I believe the flavor was better a couple of hours later than when it first finished as well.
Something needs to be adjusted with this recipe…not sure what since this was my first use of my Instant Pot. The chicken came out perfectly. The noodles were very sticky (but maybe supposed to be?) There’s some flavor/smell that is very strong and I’m not sure I like it (maybe the fish sauce). I like the idea of Pad Thai and am going to look for a different InstantPot Pad Thai recipe.