Pad Thai for Pressure Cooker

20 min
- Preparation 10 min
- Cooking 10 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

2 People

For the noodles:
1 tsp. Coconut oil
3 Chilies
1 stalks Ginger
1 bunch Spring onions
2 Garlic
2 Carrots
1 Pepper
200 g Tofu
250 g Rice noodles
150 ml Water
For the sauce:
100 ml Soy sauce
1 tbsp. Tamarind paste
15 ml Date syrup
2 tsp. Tomato paste
1 tbsp. Sesame seeds
1 Lime
For the topping:
Salted peanuts
Fresh coriander
Limes
Chili flakes

Preparation

Step 1

Sauté the chilies, ginger, spring onions and garlic in the coconut oil in the pressure cooker pot for 3 minutes. Dice the carrots, peppers, and tofu, add everything to the pressure cooker and fry for 5 minutes to create a nice roasted aroma.

tsp. Coconut oil

Chilies

stalks Ginger

bunch Spring onions

Garlic

Carrots

Pepper

g Tofu

Step 2

Mix the ingredients for the sauce, then deglaze the vegetables with half of the sauce. Add the rice noodles uncooked, pour over the remaining sauce and some water. Close the lid and heat up. Now cook on setting 1 for 5 minutes. Then release the steam from the pot and stir everything again briefly at the end. 

g Rice noodles

ml Water

ml Soy sauce

tbsp. Tamarind paste

ml Date syrup

tsp. Tomato paste

tbsp. Sesame seeds

Lime

Step 3

Peanuts, coriander, lime juice and chili flakes make a perfect garnish for Pad Thai.

Salted peanuts

Fresh coriander