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Non-traditionalPressure Cooker Pad See Ew{Thai Beef Rice Noodles} cooks in a rich and flavorful sweet and slightly salty Oyster Sauce mixture.
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Pressure Cooker Pad See Ew
Pressure Cooker Pad See Ew
Non-traditionalPressure Cooker Pad See Ew{Thai Beef Rice Noodles} cooks in a rich and flavorful sweet and slightly salty Oyster Sauce mixture.
You have loved myThai Pad See Ew, Stir Fried Noodles version and have been asking for an Instant Pot and Pressure Cooker version.
After many attempts, I was finally able to perfect this recipe for cooking under pressure.
This recipe has been tested with Beef, Pork and Chicken and works well with all three.
My preference, I think because of history is the Beef version.
Cast of Ingredients for Pressure Cooker Pad See Ew
What are the Ingredients for Pad Se Eww?
- Sirloin or Flank Steak
- Rice Flake Noodles
- Gai Lan (Chinese Broccoli) – see notes below.
- Eggs
Some people like to use Pork or Chicken, instead of Beef.
Interestingly, enough, I think this is the only Thai or Chinese dish that I prefer using Beef.
Gai Lan – Separate the Stems and Leaves
How do you make the Sauce for Pad Se Eww ?
- Soy Sauce
- Oyster Sauce
- Sweet/Sweet/Black Soy Sauce
- Vegetable Oil
- Distilled Vinegar
- White Sugar
- Fish Sauce
- Fresh Garlic
In a Glass Measuring Cup or other vessel, whisk up the Sauce until well blended.
(Of course, I have to show you my very favorite Flat Whisk.)
Sauté the Square Rice Noodles
What are Rice Flake Noodles?
- They are Square Noodles, which are thin.
- Rice Flake Noodles cook up quickly.
- They sometimes roll up like a tube.
Sauteing them a little will release starch and help them stay flat.
Because of the short cook time, there is no need to soak them in water first.
Push the Noodles to the Side
The Eggs can be softly scrambled in the Instant Pot or Pressure Cooker prior to adding the Beef.
If using a larger Instant Pot or Pressure Cooker, you can push the Beef and Noodles to the sides and made a hole in the middle and scramble the Eggs after pressure is released.
They can also be cooked separately and added in at the end.
Just do whatever works for you.
Make Soft Scrambled Eggs
If scrambling the Eggs prior to pressure cooking, just do a very soft scramble.
Two or three Eggs work well for this amount.
Combine Beef and Marinade with the Eggs and Noodles
The pot will deglaze with the Sauce.
At the same time, the Beef will cook a little bit, so that we can use a short cook time to make sure the Noodles won’t turn to a big ball of mush.
Gai Lan Stems Go in Last
What is Gai Lan?
It is a Cantonese name and Jie Lan is the Chinese name of the green, leafy vegetable.
The flavor is similar to Broccoli, but slightly more bitter.
It has thick green leaves with very thick stems.
To my taste, it is a cross between Broccoli and Broccoli Rabe, which is use often in Italian cooking.
What can I Substitute for Gai Lan?
If you cannot find Gai Lan, I would substitute Broccoli Rabe for it, rather than Broccoli.
Only the stems of the Gai Lan go in, right before the Lid goes on.
No need to mix them in, as we want them to just barely cook.
The thick Gai Lan Leaves will quickly wilt in the residual heat.
What are other Thai Recipes?
Pressure Cooker Vietnamese Pho Tai– just kidding, but I really love this soup!
Pressure Cooker Thai Triple Coconut Rice
Instant Pot Pad Thai
Pressure Cooker Thai Coconut Chicken
Instant Pot Pad See Ew
I made this so many times, using beef, pork and chicken!
So, in case you are wondering about the color of the meat that keeps changing, that’s why. 🙂
What Goes with Instant Pot Pad See Ew?
Pressure Cooker Chinese Hot and Sour Soupmakes a great first course!
Pressure Cooker Thai Moo Wan Sweet Pork with Coconut Riceis nice to make with this Pressure Cooker Pad See Ew, so you can have a little of each.
I hope you will try this recipe and I would love to know if you prefer Beef like me or another meat.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60 Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- 3 ounce Porcelain Dipping/Condiment Bowls
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- 3.5 Quart Stainless Steel Mixing Bowl
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Here is the handy printable recipe:
Pressure Cooker Pad See Ew
Pressure Cooker Pad See Ew
5 from 2 votes
Print Pin Save Rate
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
Prep Time: 10 minutes minutes
Cook Time: 1 minute minute
Pressure Release: 5 minutes minutes
Total Time: 11 minutes minutes
Servings: 2 servings
Calories:
Author: Jill Selkowitz
Ingredients
- 8 ounces/227g Sirloin or Flank Steak sliced
- 6 ounces/170g Rice Flake Noodles (Square)
- 3 stalks Gai Lan (Chinese Broccoli) separate Stems from Leaves
- 2 large Eggs cracked and whisked
- 1 Tablespoon Vegetable Oil
- 14 ounces Fresh Water or Beef Broth
Sauce/Marinade
- 2.5 Tablespoons Soy Sauce, Low Sodium
- 4.5 Tablespoons Oyster Sauce
- 4.5 Tablespoons Sweet/Black Soy Sauce
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Distilled White Vinegar
- 1 Tablespoon White Sugar
- 1 Tablespoon Premium Fish Sauce
- 3 cloves Fresh Garlic minced
Instructions
In a large bowl, whisk together the Garlic, Oyster Sauce, Sweet/Black Soy Sauce, Low-Sodium Soy Sauce, 1 tablespoon (15 ml) of the Vegetable Oil, Vinegar, Sugar and Fish sauce. Mix in the Beef to marinate and set aside.
On your pressure cooker, select Sauté or Browning and fully heat the cooking pot.
Add the remaining 1 tablespoon (15 ml) Vegetable Oil and the Rice Noodles to the cooking pot. Sauté for 1 minute, just to coat the Noodles.
Push the Noodles aside, add the Eggs, and scramble until slightly firm. Mix the scrambled Eggs into the Noodles.
Add Beef with Sauce and combine with Eggs and Noodles.
Add water and deglaze the cooking pot, scraping up any browned bits from the bottom of the pot. Turn off the pressure cooker.
Place the Gai Lan stems on top.
Lock the lid and close the pressure valve. Cook for 1 minute on High Pressure. When the beep sounds, wait 5 minutes, then release the remaining pressure.
Remove the lid and add the Gai Lan leaves, stirring until wilted.
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