Pad Thai Fried Rice

I’m not gonna hedge my bets but will say that a classic pad thai is the most popular thing on the menu at practically every Thai restaurant here in the States. After all, with that sweet and peanut-laden sauce coating delicate rice noodles, it’s the ultimate comfort in Thai cuisine. So how about we take it a step further by swapping in jasmine rice for the noodles, and make it easier by preparing it with only five ingredients? Of course, if you want it fancier and don’t mind a few extra players, I’ve given you some optional classic toppings. And should you want it with a protein, check out Jeff’s Tip. From Super Shortcut Instant Pot® by Jeffrey Eisner, photograph by Aleksey Zozulya.

Cuisine

Thai

Duration

25 Minutes

Cooking Technique

Pressure Cook, Saute

Keywords

25 minutes, 4-6 servings, bunch sliced scallions, can bean sprouts, chicken or garlic broth, crushed peanuts, extra firm tofu, fresh tarragon or thai basil leaves, jasmine rice, large eggs, lime wedges, pad thai sauce, pressure cook, saute, shredded carrots, thai

Servings

4-6 Servings

Ingredients

2 cups jasmine rice
2 cups chicken or garlic broth
1⁄3 cup fresh tarragon or Thai basil leaves
3 large eggs
1 cup pad thai sauce
1 (14-ounce) can bean sprouts
8 ounces extra firm tofu
1⁄2 cup crushed peanuts
1 cup shredded carrots
1 bunch sliced scallions
Lime wedges

Instructions

Add the rice and broth to the Instant Pot and stir. Top with the tarragon or basil. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 3 Minutes. When done, allow a 10-Minute natural release followed by a quick release.
Hit Sauté and Adjust to the More or High setting. Add the eggs and stir until combined and cooked into the rice, about 2 Minutes.
Pour the pad thai sauce over the rice and mix until combined. Add any optional toppings of your choice and mix into the rice as well before serving and garnishing as desired.

Notes

Jeff’s Tip:
If you wish to add chicken or shrimp, do so in Step 2 along with the eggs. For chicken, use shredded pre-cooked rotisserie chicken; for shrimp, use raw or cooked of any size (tail on or off is fine). If using raw shrimp, stir until curled and opaque (2–3 minutes) which means they are ready to eat! Leftover Hoisin Pulled Pork (page 188) or the meat from the Beef Birria Tacos (page 198) also goes nicely with this rice when added in Step 2.
To Serve 1–2:
Simply halve the recipe. Cook times remain the same.

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