This Instant Pot / Pressure Cooker Pad Thai recipe with Chicken, Pork, Beef and Shrimp, is Top Shelf Restaurant Quality good.
Pressure Cooker Pad Thai
There are two things I order at Thai Restaurants.
One is Green Curry with Tofu.
The other is Pad Thai. Chicken Pad Thai, Pork Pad Thai, Beef Pad Thai, Shrimp Pad Thai.
Most people probably order Chicken Pad Thai, but I like a variety.
This Pressure Cooker Pad Thai recipe is as good as any of the best Thai restaurants around.
Talk about obsessing over a recipe.
To convert my Pad Thai recipe to the Pressure Cooker, took a lot of thinking and experimenting.
Oh, and a lot of eating Pressure Cooker Pad Thai.
Can I Cook Meat with Noodles in the Pressure Cooker?
- Of course you can!
- When cooking Meat and Noodles together in a Pressure Cooker, much thought has to go into the method.
- The Meat needs to be properly cooked and not raw.
- At the same time, assuring that the Noodles won’t turn to mush. This was a bit of a challenge.
- I tried several different methods and came up with perfectly cooked Noodles and perfectly cooked Meat!
Do I have to Soak the Noodles?
- When Stir Frying Rice Noodles, you need to soak them for about 20 minutes.
- Since this is a Pressure Cooker recipe, with small pieces of meat, the Noodles need to be soaked first.
- Plus, Pad Thai is not a saucy recipe, so less liquid is used.
- If large chunks of meat were being used with a longer cook time, then there would be no need to soak the Noodles.
- The #10 Thai Rice Noodles are the perfect size for Pad Thai.
- Soak them in hot water for 1-2 minutes, but no longer and then get them out of the water fast.
What is in Pad Thai Sauce?
- Tamarind Paste
- Palm Sugar or Brown Sugar or Panela
- Fish Sauce
- Lime Juice
- Sambal Oelek Chili Paste
- Tomato Paste – this is optional. I’ve had Pad Thai, with and without Tomato Paste.
Don’t be tempted to purchase “Pad Thai Sauce.” You won’t get the delicious and authentic flavor from the jarred sauce. It is so easy to make yourself!
If you have purchased the Rösle Stainless Steel Flat Whisk, I suggest you check it out. It is my most used Kitchen Tool.
Taste the Sauce. It should be a bit more sour than sweet. Adjust to your taste, if necessary, but I think it is perfect, as is.
Why do I have to heat the Pressure Cooker before adding oil?
- Heating a stainless steel pot before adding Oil, will help to make the pot non-Stick.
- Remember this sentence.
- Hot Pot, cold oil.
All three oils, do very well using high heat. I have several Dispensing Bottles bottles with different types of oil on hand.
Separate the Green Leaves from the White and Whitish Green Roots of the Scallions.
Cut them on the diagonal, about an inch long. We grow our own Scallions, but I used store bought this time and they were tiny.
Extra Firm Tofu will hold up best to Stir Frying.
The Tofu kind of tastes like a firm egg in this recipe, so if you are thinking you hate Tofu, I hope you will give it a chance. You can always pick it out, if you don’t like it…..but I bet you will.
I think by now you all know how picky my husband. He is more than picky. He won’t even taste much of the food I cook. He ate the Tofu in this recipe and loved it.
And then ate it again and again, because I kept testing this recipe, until I got it perfect. So, for him to eat this several days in a row, was huge. Pressure Cooker Thai Triple Coconut Rice
Chicken and Shrimp seem to be the most popular for Pad Thai.
Shown here is Pork. We usually like to do a Chicken, Pork and Shrimp combination Pressure Cooker Pad Thai. After making so many batches, we only had Pork left in the freezer.
I am not overly fond of Beef in many Thai and Chinese recipes, but I seem to love it in my Thai Pad See Ew recipe, which is fabuloso! Seriously, try it.
If you don’t eat Shrimp, just increase the amount of meat you are using and skip the last part of the recipe, where it talks about adding the Shrimp.
If you notice in the ingredients photo above, I used my FoodSaver Vacuum Sealing System to package up the Pork Strips.
Large Pork Shoulders, Chuck Roasts, etc. get cut up into Strips and Slices, weighed and frozen into individual packages. Chicken is packaged in whole pieces or slices.
In many cases, like my Pressure Cooker Chinese Take-Out Beef and Broccoli and Pressure Cooker Chicken and Rice recipes, the marinade is frozen with the package meat.
I’ve always loved the eggs in Chinese and Thai recipes, so in my Asian recipes, that call for eggs, I add extra.
So, it is no surprise that I use two eggs in this recipe too. 🙂
The Eggs will stick to the pot a bit, so make sure to deglaze the cooking pot with the Chicken Broth.
If using Pressure Cooker Chicken Stock/Broth, dilute it a little with Fresh Water, as Bone Broth is very thick and gelatinous. So maybe 1.25 cups of Broth, mixed with .25 cup Fresh Water.
The 1.5 minute Soak time, will give the #10 Thai Rice Noodles, just the right amount of bendability without risking over cooked, mushed Noodles.
You will be able to get them into the Pressure Cooker and liquid.
Make sure that you do not soak them for longer than 2 minutes, or you will have mushy Noodles.
The short Pressure Cooking time, will result in perfectly cooked Pad Thai Noodles!
After releasing the Pressure, place the Shrimp right on top of the Noodles.
There is enough residual heat to leave on the Tails of the Shrimp.
Place the Lid of the Pressure Cooker back on the pot, but do not lock it down.
Watch the Keep Warm time on the pot, to gauge when to remove the Lid.
Mix in some shaved Carrots, Bean Sprouts, Scallions, Cilantro and squeeze of Fresh Lime.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- 6 oz Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Tamarind Paste
- Palm Sugar or Brown Sugar
- Fish Sauce
- Lime Juice
- Sambal Oelek Chili Paste
- #10 Thai Rice Noodles
- 3/4 pound Meat of your choice (such as chicken, pork, beef, or a combination) cut into 2 inch strips
- 4 ounces Extra Firm Tofu cut into 1.5 inch strips
- 8 large Shrimp cleaned, with Tails
- 8 ounces Medium (#10) Thai Rice Noodles
- 1/4 cup Grapeseed Oil (or Vegetable or Peanut Oil)
- 3 Scallions tops separated from white/greenish roots
- 1.5 teaspoons Fresh Garlic minced
- 2 Eggs
- 1.5 cups Chicken Stock/Broth
Pad Thai Sauce
- 1 medium Carrots shaved into ribbonss
- 1 cup Bean Sprouts
- 1/2 cup Fresh Cilantro Leaves chopped
- 1/2 cup Unsalted Roasted Peanuts crushed
- 1 Lime cut into wedges
- Soak Noodles in hot water for 1-2 minutes and drain. Noodles should be slightly bendable. Slice Scallions on the diagonal into 1 inch pieces and separate the Green Leaves from the White/Whitish Green Roots. In a Measuring Cup, whisk together Pad Thai Sauce. Set aside.
- Select Sauté/Browning on Pressure Cooker and allow to fully heat. Add Oil, Scallion Roots and Tofu to the cooking pot. Sauté for 1 minute. Add Meat and Garlic and Sauté 1 minute.
- Push everything to one side and crack Eggs into empty spot in pot. Scramble Eggs until almost firm and then mix them into the Meat.
- Pour in Broth and carefully (without breaking up Tofu) deglaze cooking pot, making sure to scrape up the stuck on brown bits. Mix in Pad Thai Sauce. Carefully place Noodle into the liquid.
- Lock on Lid and Close Pressure Valve. Cook at High Pressure for 1 minute. When Beep sounds, wait 5 minutes and then release pressure. Do not turn off pot.
- Open lid and mix in Shrimp. Place lid back onto Pressure Cooker, but do not lock in down. When Keep Warm time on pot, reaches 10, remove lid and stir.
- Plate Pad Thai and top with Carrots, Bean Sprouts, Scallion Tops, Cilantro, Crushed Peanuts and a slice of Lime
- If not using Shrimp, increase meat by 4 ounces.
- Single Strength Tomato Paste is used for this recipe.
- For a sweeter dish, add more Brown Sugar. For a spicier dish, add more Sambal Oelek Chili Paste.
- Make sure to use the #10 Thai Medium Rice Noodles.
- Sambal Oelek Chili Paste adds a pure Chili taste, without altering the other flavors.