📝 About This Recipe
Experience the vibrant, complex flavors of Bangkok’s most famous street food in a fraction of the time with this ingenious one-pot method. This recipe captures the essential balance of sweet, sour, and salty using a streamlined sauce and a foolproof pressure-cooking technique for the rice noodles. It’s a modern, high-speed take on a classic that delivers silky noodles, tender protein, and that signature tamarind tang without the need for multiple pans.
🥗 Ingredients
Main Ingredients
- 8 ounces Dried Wide Rice Noodles (broken in half to fit the pot)
- 1 pound Chicken Breast or Thigh (thinly sliced into bite-sized strips)
- 2 tablespoons Vegetable Oil (or any neutral high-heat oil)
- 3 cloves Garlic (minced)
- 1.5 cups Chicken Broth (low sodium)
- 2 large Eggs (lightly beaten)
The Signature Sauce
- 3 tablespoons Brown Sugar (packed)
- 3 tablespoons Fish Sauce (high quality for best depth)
- 2 tablespoons Tamarind Paste (concentrate)
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sriracha (optional for heat)
For Garnish & Texture
- 1 cup Bean Sprouts (fresh)
- 3 pieces Green Onions (sliced into 1-inch lengths)
- 1/4 cup Roasted Peanuts (crushed)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
In a small bowl, whisk together the brown sugar, fish sauce, tamarind paste, rice vinegar, and sriracha until the sugar is mostly dissolved. Set this sauce aside.
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2
Turn your Instant Pot to the 'Saute' function and add the vegetable oil. Once the display reads 'Hot', add the chicken strips and cook for 3-4 minutes until browned but not fully cooked through.
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3
Add the minced garlic to the chicken and sauté for 30 seconds until fragrant, being careful not to let the garlic burn.
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4
Pour in about 1/4 cup of the chicken broth and use a wooden spoon to scrape all the browned bits (fond) off the bottom of the pot to prevent a 'Burn' warning.
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5
Press 'Cancel' to stop the sauté function. Add the remaining chicken broth and the prepared sauce mixture to the pot, stirring well.
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6
Lay the rice noodles into the pot in a criss-cross pattern (like a bird's nest). This prevents them from clumping together during the pressure cycle.
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7
Gently press the noodles down with a spatula so they are mostly submerged in the liquid, but do not stir them into the chicken.
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8
Secure the lid and set the steam release valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high pressure for exactly 1 minute.
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9
Once the timer beeps, immediately perform a 'Quick Release' of the pressure. Open the lid once the pin drops.
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10
The noodles may look a bit wet; this is normal. Use tongs to gently toss the noodles with the sauce and chicken. The noodles will continue to absorb the liquid as they sit.
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11
Push the noodle mixture to one side of the pot. Pour the beaten eggs into the empty space. Select 'Saute' again and stir the eggs for about 1 minute until they are scrambled and set.
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12
Turn off the Instant Pot. Fold the scrambled eggs into the noodles along with the fresh bean sprouts and green onions.
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13
Let the dish sit for 2-3 minutes. The residual heat will soften the sprouts and thicken the sauce to a glossy consistency.
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14
Transfer to a serving platter and top generously with crushed peanuts and fresh cilantro.
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15
Serve immediately with fresh lime wedges on the side to squeeze over the top for a bright finish.
💡 Chef's Tips
Always use a 'Quick Release' for rice noodles; letting them sit under pressure will turn them into mush. If you cannot find tamarind paste, substitute with an extra tablespoon of lime juice mixed with a teaspoon of brown sugar. Ensure you criss-cross the noodles; laying them flat in one direction causes them to stick together in a solid block. Don't be afraid of the fish sauce smell—it mellows significantly during cooking and provides the essential 'umami' backbone. For a vegetarian version, swap chicken for extra-firm tofu cubes and use soy sauce instead of fish sauce.
🍽️ Serving Suggestions
Serve with a side of chilled cucumber salad with rice vinegar and chili flakes to cut through the richness. Pair with a crisp, cold Thai lager or a slightly sweet Riesling to complement the spice. Offer extra red chili flakes and sugar on the side, as is traditional in Thai restaurants, for guests to customize their heat level. Finish the meal with fresh mango slices and coconut sticky rice for a complete Thai experience.