I love Thai food and sometimes get overwhelming cravings for it. Curry in the Instant pot is easy, but noodles?? Noodles are hard. I've tried several Instant Pot recipes for Pad Thai or other Asian noodle dishes and I just wasn't happy with how they turned out. I love noodles though and I just knew somehow it could be done so I persevered and came up with a technique that works.
Using this technique allows you to recreate a restaurant favorite in about 30 mins. What's better is you get complete control over the ingredients. For me I love that because I can make everything gluten free and organic. Something that is hard to find in the take-out world.
A couple things to note about the ingredients: One of the things that give Pad See Ew the distinct flavor is the dark soy sauce. It is what imparts the dark color and smokey flavor. Since dark soy sauce is hard to find, and gluten free dark soy is impossible, I substitute a little molasses. I think it provides the perfect depth of flavor. Another thing you might notice is I also use coconut aminos instead of soy sauce. Personally I avoid soy and I also think coconut aminos taste better. I use wide flat rice noodles and I have found that they consistently cook well in the instant pot. Thinner noodles, like Pad Thai noodles sometimes cook well and sometimes are too mushy. For this reason I use this noodles in all my Asian noodle dishes, like my Egg Roll Bowl.
What makes this work is the technique I developed for cooking the noodles. After browning the chicken and onions, I add 1.5 Cups of water. This water will allow the pot to come to pressure and will be the liquid which cook the noodles. The idea here is to sandwich the noodles in-between the liquid a layer of broccoli. The Broccoli creates a cap to keep the steam on the noodles and allows them to cook without being soaked in water.
I hope your family enjoys this recipe as much as we do.