Slow-Cooker Pad Thai

Name: Slow-Cooker Pad Thai
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings.
Cuisine: Asian Appetizers, Asian Dinners, Thai Chicken Recipes, Thai Recipes
Ingredients: 3 boneless skinless chicken breast halves (5 to 6 ounces each); 1/4 cup packed brown sugar; 1/4 cup lime juice; 2 tablespoons soy sauce; 2 garlic cloves, minced; 1 teaspoon fish sauce or additional soy sauce; 1/4 teaspoon crushed red pepper flakes; 8 ounces uncooked Asian lo mein noodles; 2 teaspoons butter; 2 large eggs, beaten; 3 green onions, thinly sliced; 1/4 cup chopped salted peanuts; 1/4 cup chopped fresh cilantro

I love pad thai, but I hate standing over a hot stir-fry—especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. —Shawn Barto, Winter Garden, Florida

Ingredients

3 boneless skinless chicken breast halves (5 to 6 ounces each)
1/4 cup packed brown sugar
1/4 cup lime juice
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon fish sauce or additional soy sauce
1/4 teaspoon crushed red pepper flakes
8 ounces uncooked Asian lo mein noodles
2 teaspoons butter
2 large eggs, beaten
3 green onions, thinly sliced
1/4 cup chopped salted peanuts
1/4 cup chopped fresh cilantro

Directions

Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker.
In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.
Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.

Test Kitchen tips

You can easily substitute chicken thighs for breasts in this recipe.

Nutrition Facts

1 serving: 482 calories, 12g fat (3g saturated fat), 157mg cholesterol, 891mg sodium, 59g carbohydrate (14g sugars, 2g fiber), 34g protein.

Reviews

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Average Rating:

Sherrill

May 13, 2020

This is an easy recipe to follow and tastes delicious. I did double the sauce since the previous review said it seemed a little dry. My husband loved it!
Carole

Feb 11, 2020

I really like this recipe except it the chicken dried out when I cooked it so I had to add more peanut sauce. I also added bean sprouts to the recipe