Drunken Noodles (Pad Kee Mao) Pressure Cooker Style
This Thai-inspired pressure cooker Pad Kee Mao combines wide rice noodles, tender chicken, bold sauces, and crisp veggies into a spicy and deeply flavorful one-pot meal.
Equipment
- 1 Mixing bowl
- 1 Knife
- 1 Pressure cooker with sauté mode
Ingredients
Main Ingredients
- 8 oz wide rice noodles soak or cook as package says
- 2 tablespoon sesame oil or canola
- 2 shallots chopped
- 2 carrots thinly sliced
- 1 large chicken breast chopped; swap for shrimp or tofu
- 3 large garlic cloves minced
- ½ teaspoon fresh minced ginger
- 1 zucchini thinly sliced
- 1 green bell pepper thinly sliced
- 2 green onions chopped
- 1 roma tomato sliced
- 1 cup Thai Holy Basil leaves roughly chopped; regular basil okay
- 3 tablespoon oyster sauce
- ⅓ cup low sodium soy sauce
- 2 teaspoon fish sauce
- 2 teaspoon brown sugar
- 2 tablespoon water
- 1 teaspoon Thai red chili paste adjust for spice level
Instructions
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Turn on pressure cooker to sauté mode. Heat sesame oil, then add shallots and carrots. Sauté for 2-3 minutes.
- Add chopped chicken and stir often for 5-6 minutes until cooked through.
- Add minced garlic and ginger, cook for 1 minute. Add zucchini and bell pepper, sauté 3-4 minutes until tender.
- Stir in oyster sauce, soy sauce, fish sauce, brown sugar, water, and chili paste. Lock lid and cook on high pressure for 2 minutes.
- Quick release pressure. Open pot and add green onions, tomato, basil, and cooked noodles. Stir everything together to combine well.
- Let sit 2-3 minutes to allow flavors to absorb before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 1 month. Reheat with splash of water to loosen noodles.