Tender chicken and silky flat rice noodles come together in one pot, all built on a bold tangle of tamarind paste, fish sauce, brown sugar, and a kick of sriracha that reduces down into a glossy, clingy sauce. The Instant Pot does the heavy lifting here, pressure-cooking the noodles right alongside the chicken so everything finishes tender and saturated with flavor in minutes. Scrambled egg gets folded through at the end for that classic ribbony texture, while garlic and green onion keep the base savory and fragrant. Crunchy bean sprouts, chopped peanuts, and a squeeze of fresh lime on top add the contrast that makes pad thai so craveable. It's a fast, satisfying weeknight dinner, and it's a solid pick for a gluten free table.
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In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, brown sugar, and sriracha until the sugar dissolves and the sauce is smooth. Set aside.
Set the Instant Pot to Sauté (Normal). Add the vegetable oil and heat until shimmering, about 1 minute. Add the garlic and the white and light green parts of the green onions and cook, stirring, until fragrant and softened, about 1 minute, watching closely so the garlic does not brown.
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