Tags:
Rice | Pasta | Noodles Multicooker Chicken | Poultry

Whip up restaurant-style Pad Thai at home with our easy recipe. Tender chicken, rice noodles, and authentic Pad Thai sauce ready in minutes.

You will need:

Poached Chicken:

  • 250ml water
  • 1 small Spanish onion, sliced thinly
  • 4 chicken breasts
  • Salt and pepper to taste
  • 2 garlic cloves, crushed
  • 1 tbs lemon juice

Pad Thai:

  • 200g rice noodles
  • 4 tbs peanut oil
  • 2 large spring onions, finely sliced
  • 6 garlic cloves, chopped
  • 2 tspn chopped ginger
  • 4 eggs, whisked
  • 4 chicken breasts, cooked from base recipe, sliced into bite size pieces
  • salt and pepper to taste
  • 2 limes
  • 200g Pad Thai Sauce, available at the supermarket
  • Garnish: lime wedges, fresh pea sprouts, chilli flakes, chopped spring onions, roasted peanuts.

Let's make it:

Step 1:

Place all ingredients into the Pressure Multicooker. Select MANUAL, set PRESSURE to HIGH and set TIME to 8 minutes, make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.

Step 2:

When cooking is complete, release the STEAM VALVE, then remove the lid.

Step 3:

Place the chicken onto a plate and strain the liquid, reserve liquid for future recipes in an airtight container in the refrigerator for up to 4 days or freezer for up to 6 months.

Step 4:

When done, shred chicken into bite size pieces and set aside.

Step 5:

Select BROWN on the Pressure Multicooker, set TIME to 15 minutes and press START. Heat 2 tablespoons peanut oil in the cooking pot, add spring onions, garlic, ginger and stir cooking just a few minutes until golden.

Step 6:

Move the shallot mixture to the side of the pan and add the whisked eggs. With a spatula, break the eggs apart into little bits, combine into the shallots continuing to break them into small bits.

Step 7:

Add the drained, semi-soft noodles and toss with the egg mixture, stirring and frying constantly for 3-4 minutes until noodles become soft and pliable.

Step 8:

Add the Pad Thai Sauce and cook 1 minute. Add the chicken and cook until the noodles are soft adding just a little water if it is too dry.

Step 9:

Plate the Pad Thai into individual serving bowls and garnish with lime wedges, bean sprouts, chilli flakes, chopped spring onions and roasted peanuts.