Name: Pad Thai
Prep time: 15 min
Total time: 35 min
Yield: Makes: 4 servings
Cuisine: Thailand
Ingredients: 6 ounces (180 g) boneless, skinless chicken thigh or breast, sliced thinly; 3 large eggs, beaten; 1¼ cups (300 ml) low-sodium chicken stock, divided; Vegetable oil, divided; 2 tablespoons chopped sweetened preserved radish; 1 tablespoon minced garlic, (3 medium cloves) ½ cup chopped shallot (1 small); 8 ounces (225 g) dried rice noodles, size: M (1/8 inch or 3 mm), broken up if necessary; ¼ cup (30 g) crushed roasted peanuts (optional); 1 cup shredded carrots (50 g); 2 tablespoons dried shrimp, chopped (optional); 2 tablespoons dry roasted chilies (optional); 1 lime, cut into wedges; 1 cup (100 g) bean sprouts; 3 to 4 tablespoons fish sauce, plus more to marinate the chicken; 3 tablespoons coconut sugar or 2 tablespoons brown sugar; ½ cup green onions chopped into 2-inch (5-cm) lengths; 3 tablespoons tamarind extract or white vinegar; 2 tablespoons granulated sugar; 4 ounces (120 g) baked tofu cut into 1-inch-long x ½-inch-wide x ¼-inch-thick (2.5 cm x 1.25 cm x 6 mm) sticks

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

The key to this recipe is using the right kind of noodles. Pick a noodle about the width of linguine. Err on the side of wider noodles. Noodles that are too skinny will become mushy. I also believe that the drop lid makes all the difference—it allows the noodles to cook evenly without too much liquid, which can turn them soggy. My recipe tester Laura loves that this pad Thai recipe doesn’t turn out as greasy as some restaurant versions do.