Slow Cooker Chicken Pad Thai Recipe2022-04-19
- Cuisine: Thai
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(2.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat2.1 g
Trans Fat7.2 g
Unsaturated Fat3.7 g
Slow cooker chicken pad Thai recipe. This recipe is one of the best things you can make in your slow cooker. The chicken is tender and juicy, and the sauce is spicy and tangy. Serve with rice or over noodles to complete this healthy dinner.
What is Pad Thai?
Pad Thai is a popular Thai dish that originated in the city of Phuket. It consists of rice noodles, tamarind sauce, and meat.
This recipe uses chicken breasts and a slow cooker to prepare this flavorful dish.
Why You Should Use a Slow Cooker to Make Your Favorite Meals
The slow cooker is a versatile and efficient kitchen appliance that can make your favorite meals in a short time. It takes only 30 minutes to cook a healthy meal for your family.
Slow cookers are easy to use, and they are energy-efficient and convenient. They allow you to prepare healthy meals with less effort while giving you the time to do other things like take care of the kids or work on your side hustle.
The health benefits of using slow cookers include reduced risk of heart disease, weight loss, improved digestion, and better sleep quality.
Can I Use Frozen Rice Noodles How Do I Completely Thaw Them?
The answer is yes. Thawing frozen rice noodles is an easy process that can be done in a few minutes. You just need to submerge the noodles in water.
Thawing frozen rice noodles is an easy process that can be done in a few minutes. You just need to submerge the noodles in water. To thaw them, you will need to leave the noodles out on the counter overnight or for at least 8 hours. Rice is already cooked, so it’s safe to eat once they are thawed out.
The best way to thaw your frozen rice noodles is by placing them in a bowl of cold water and letting them sit for one hour before cooking them with boiling water and oil or other seasonings of your choice.
Slow Cooker Chicken Pad Thai Recipe
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- 3 boneless and skinelss chicken breasts halves
- 1/4 cup brown sugar
- 1/4 cup (60 ml) freshly squeezed lime juice
- 2 tablespoons soy sauce
- 2 garlic cloves, peeled and minced
- 1 teaspoon fish sauce
- 1/4teaspoon crushed red pepper flakes
- 1/2 pound (240 g) Asian rice noodles
- 2 teaspoons unsalted butter
- 3 green onions, thinly sliced
- 1/4 cup chopped salted peanuts
- 2 large eggs, beaten
- 1/4 cup julienned carrots (for garnish)
Place chicken breasts in a slow cooker.
In a small mixing bowl, combine the chicken, brown sugar, garlic, lime juice, soy sauce, and fish sauce. Stir well.
Close the pot and cook on a low-heat setting for 4 hours.
Open the lid and remove the cooked chicken. Cool it slightly, then, using a fork, shred the chicken and return it to the slow cooker.
Cook the rice noodles in a large saucepan, according to the package direction. Using a colander, drain and set aside.
Melt the butter in a small nonstick skillet over medium heat. Pour in beaten eggs and cook, stirring, until eggs are thickened and no liquid egg remains.
Stir eggs and cooked noodles into the slow cooker. Top with green onions, peanuts, and julienned carrots. Serve hot.