Pressure Cooker Shredded Beef Pad Thai

Ingredients

For the shredded beef

• 1–2 lbs Elkins kabob cubes
• 1 cup of beef broth
• 2 Tbsp fish sauce
• 1 Tbsp tamarind paste
• 1 Tbsp brown or cane sugar
• 3 cloves garlic, smashed
• Optional: 1 tsp chili flakes or 1 fresh Thai chili

Pad Thai components

• 1-2 bags medium-width rice noodles
• 2 Tbsp neutral oil (peanut, avocado, or vegetable)
• 2–4 cloves garlic, minced
• Whites of 1 bunch green onions, chopped
• 3–5 eggs, scrambled (microwaved or pan-cooked)
• 2 cups bean sprouts
• ½ cup roasted peanuts, chopped
• ½ cup fresh cilantro, chopped
• Greens of the green onions, sliced (for topping)
• Lime wedges for serving

Pad Thai Sauce

• 9 Tbsp fish sauce
• 4½ Tbsp tamarind paste
• 4½ Tbsp sugar (palm, cane, or brown)
• 3 tsp chili flakes, or to taste

---

Instructions

1. Shred the Beef in the Pressure Cooker

1. Over medium-high heat, give the Kabob cubes a quick sear on all sides in the oil or cooking tallow of your choice.
2. Add the kabob cubes to your pressure cooker.
3. Pour in 1 cup water or broth, 2 Tbsp fish sauce, 1 Tbsp tamarind, 1 Tbsp sugar, and garlic.
4. Lock lid and cook:
5. High pressure, 45–50 minutes (You can slow cook for longer on high if you have the time)
6. Natural release for 10 minutes, then quick release
7. Remove beef, shred with forks, and drain excess liquid.

📌 You're left with juicy, tangy beef that's perfect for mixing into noodles.

---

2. Soak the Noodles

1. Place rice noodles in a large bowl.
2. Cover with hot (not boiling) water.
3. Soak 20–30 minutes until soft but slightly firm.
4. Drain and set aside.

---

3. Mix the Pad Thai Sauce

Whisk together:

• Fish sauce
• Tamarind
• Sugar
• Chili flakes

Taste and balance:

• Add more tamarind for sour
• More sugar for sweet
• More fish sauce for salty depth

---

4. Stir-Fry Aromatics

1. Heat oil in a large wok or skillet over medium-high.
2. Add minced garlic + the white parts of the green onions.
3. Cook until fragrant (30–60 seconds).

---

5. Add Noodles & Sauce

1. Add the soaked rice noodles.
2. Pour sauce over the top.
3. Toss for 3–4 minutes until the noodles soften and absorb the sauce.

---

6. Add the Shredded Beef

Fold in your pressure-cooked shredded beef.
Stir gently to keep the noodles from breaking.
Cook 1–2 minutes until everything is hot and glossy.

---

7. Add Eggs, Sprouts & Herbs

Add:

• Scrambled eggs
• Bean sprouts
• Cilantro

Toss lightly just to warm through.

---

8. Finish & Serve

Plate and top with:

• Crushed peanuts
• Green onion greens
• Fresh lime wedges

Optional: extra chili flakes or sriracha on the side.

---

ECC Tips

• Want more caramelization? Sear the shredded beef in a hot skillet for 2 minutes before adding to the noodles.
• More authentic flavor: Add 1–2 tsp dried shrimp or 1 Tbsp preserved radish to the aromatics step.
• Veggie boost: Add julienned carrots, snap peas, or shredded cabbage.