Step 1 of 9:
Chicken Cut: Slice the meat into paper-thin, almost transparent slices (tranches) against the grain. This keeps it nice and tender.
Step 2 of 9:
The Sauce: Mix 4 tbsp tamarind paste, 3 tbsp fish sauce, and 2 tbsp finely grated palm sugar. Tip: Add 1 tsp of water so the sugar doesn't caramelize on the bottom in the pressure cooker.
Step 3 of 9:
Aromatics: Dice the shallot and garlic extremely finely. Cut the Thai chives into exactly 4 cm long pieces.
Step 4 of 9:
Peanut Finish: Roast the peanuts in the pressure cooker (without oil) until fragrant. Then crush them into a fine flour in a mortar. Extra Tip: Soak the noodles in cold water for 45 minutes before cooking to preserve their cell structure.
Step 5 of 9:
Searing (open): Heat the pressure cooker open over high heat. Add 2 tbsp of neutral oil and wait until it shimmers slightly. Lay the chicken slices flat and in batches. Sear for 10-15 seconds per side until they get color on the outside but are still raw inside. This is exactly how they should be. Remove the meat from the pan immediately and set aside. Slightly reduce the heat and add the shallots and garlic. Sauté for a maximum of 30 seconds until translucent.
Step 6 of 9:
Layering: Pour the prepared tamarind-fish sauce-palm sugar mixture into the pan. It should bubble gently but not caramelize. Lay the drained rice ribbon noodles flat in the pan and distribute them evenly. Then drizzle with approx. 50 ml of water. Place the seared chicken on top of the noodles as the top layer. Do not mix, so the meat cooks exclusively in steam and remains juicy.
Step 7 of 9:
Pressure Phase: Lock the lid. Set the pressure cooker to pressure level 1 (low). As soon as the pressure indicator rises: Immediately reduce heat to minimum and hold for 45 seconds. Everything happens in this phase: the noodles absorb the sauce, the chicken cooks precisely, tamarind, fish sauce, and palm sugar combine.
Step 8 of 9:
Release Pressure & Finish: Release the pressure manually and immediately. Beware of steam. Open the lid and push the noodles to the side to create a clear space in the pan. Crack the eggs directly into it and let them set briefly, but not cook through completely. Gently fold the eggs, bean sprouts, and Thai chives into the noodles.
Step 9 of 9:
Final Taste Test: Taste and adjust if necessary: Missing acidity? Then add a squeeze of lime. Missing depth? Then refine the Pad Thai with a few drops of fish sauce. Extra Tip: If there is still too much liquid in the pan after opening, turn on the Sauté function for 30 seconds. The starch from the noodles will bind the sauce in seconds.
