There was a little restaurant in the corner of a strip mall that was tucked behind the highway, with a big sign on the front window that boasted “The Best Thai Cuisine in Town”– rightfully so, I might add. Taste noodles.When I was in college, if you asked me what I’d like to eat, the answer was always “Thai food”. Cook on the same slow cooker mode for an additional 5 minutes until all liquid is absorbed.

Remove the lid of the pressure cooker and give the noodles a good stir with some tongs and cover any areas with liquid that may still seem hard.

Push the “Slow Cook” button and “Adjust” so “Normal” is lit up and cook for 8 minutes.

Cover with lid and make sure the nozzle turned to VENTING, NOT Sealing! In fact, as a general rule, NEVER use the Sealing mode when using the slow cooker setting!

Add the noodles, water, soy sauce, fish sauce, sesame oil (1 tablespoon) and pad thai sauce to the pot.

Let that cook (it will quickly) and then using your spatula, scramble it around constantly – don’t let it stay or it will stick to the pan! After it’s cooked, mix the egg in with everything else already in the pot. Hit “Keep Warm/Cancel”

Push the current ingredients to one side off the pot and add the egg to the empty side.

Add chicken and cook until white – about 1 minute.

The tofu will likely crumble from all of the stirring and that’s fine!

Once “Hot” reads on the display, add garlic, tofu and scallion (the bottom white part) and stir for about 2 minutes.

On the Instant Pot, Press “Sauté” and hit “Adjust” so “More” is lit up.

Slow cooker pad thai