Recipes
One-Pot Pad Thai
4 servings
15-30 min
Easy
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.
INSTRUCTIONS
- In a 5-, 6-, or 8-quart Instant Pot®, stir together the chicken, chicken broth, scallions, peanuts, fish sauce, brown sugar, rice vinegar, garlic, and soy sauce until the brown sugar dissolves.
- Lay the broken rice noodles on top of the sauce mixture and press down gently, just until some are submerged but none are touching the bottom of the pot. Pile the yellow bell pepper strips on top of the noodles, then lock the lid onto the pot.
- Set the Instant Pot® to Pressure Cook or Manual on High Pressure. Ensure the steam release is set to Sealing. Set the time for 4 minutes, and press Start if needed.
- When the cooking time is complete, use the quick-release method to bring the pressure back to normal. Carefully unlatch and open the lid.
- Gently stir the contents until well combined. Serve warm with lime wedges to squeeze over each serving. Enjoy!
Notes
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.
• 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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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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