Slow-Cooker Pad Thai Recipe

Name: Slow-Cooker Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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 165u00b0, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker.
2
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.
3
Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.
4
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.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Cooker Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions