PANCAKE FLAVORING RECIPES

Name: One‑Pot Chicken Pad Thai
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Thai
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)

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ONE POT CHICKEN PAD THAI – INSTANT POT RECIPES

One Pot Chicken Pad Thai – Instant Pot Recipes image

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.

Provided by Bruce Weinstein & Mark Scarbrough

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

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.

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