Red Meat Allergy Friendly Instant Pot Chicken Pad Thai

Total time50 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Instant Pot Chicken Pad Thai

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Ingredients

4 servings

1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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8 oz flat rice noodles (pad thai-style, about ¼-inch wide)
1 ½ cups low-sodium chicken broth
2 tbsp vegetable oil
4 cloves garlic, minced
3 green onions, white and light green parts thinly sliced, dark green tops reserved for garnish
3 large eggs, lightly beaten

For the sauce

3 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp low-sodium soy sauce
2 tbsp brown sugar, packed
1 tbsp sriracha

For serving

1 cup bean sprouts
¼ cup roasted peanuts, roughly chopped
1 lime, cut into wedges
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
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.
2
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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