Best 2 Slow Cooker Pad Thai Recipes

Slow cooker pad Thai is a simple and delicious meal that's perfect for a busy weeknight dinner. This easy-to-make dish combines the flavors of traditional Pad Thai with the convenience of your crockpot. Get ready to savor the harmonious blend of sweet, sour, and salty notes, highlighted by the irresistible aroma of toasted peanuts and lime. In this article, we will guide you through the essential steps to create a flavorful and authentic slow cooker pad Thai that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER PAD THAI

Slow-Cooker Pad Thai image

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

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 482 calories, Fat 12g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 891mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 2g fiber), Protein 34g protein.

SLOW COOKER CHICKEN PAD THAI

Slow Cooker Chicken Pad Thai image

Super easy slow cooker version of a traditional Thai favorite!

Provided by Stephanie Huber

Categories World Cuisine Recipes Asian

Time 3h35m

Yield 6

Number Of Ingredients 18

Ingredients

1 (16 ounce) package skinless, boneless chicken breast halves, cut into chunks
1 cup salsa
½ cup peanut butter
¼ cup coconut milk
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro
3 cloves garlic, grated
1 teaspoon grated fresh ginger
½ lime, zested and juiced
salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped snow peas
1 (12 ounce) package rice noodles
1 cup bean sprouts
¼ cup crushed peanuts
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Heat a slow cooker on Medium.
Heat a non-stick frying pan over high heat; cook chicken in hot pan until browned on all sides, about 5 minutes. Transfer chicken to slow cooker.
Mix salsa, peanut butter, coconut milk, soy sauce, 2 tablespoons cilantro, garlic, ginger, lime zest, and lime juice in a bowl; pour over chicken. Season with salt and pepper.
Cook on Medium for 2 hours; add mushrooms, red bell pepper, yellow bell pepper, and snow peas. Continue to cook, 45 minutes to 1 hour.
Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes. Drain and rinse thoroughly.
Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 62.3 g, Cholesterol 38.9 mg, Fat 18.1 g, Fiber 5.3 g, Protein 27.1 g, SaturatedFat 5 g, Sodium 848.4 mg, Sugar 6.8 g

Tips:

Mise en place: Before starting, gather and prepare all ingredients and equipment. This will ensure a smooth cooking process.
Soak the rice noodles: This step is crucial as it softens the noodles and reduces cooking time in the slow cooker. Make sure to soak the noodles for the recommended time stated in the recipe.
Use a creamy peanut butter: Creamy peanut butter provides a smoother and richer sauce compared to crunchy peanut butter. If you prefer a more textured sauce, you can use a combination of both.
Add vegetables: Feel free to add your favorite vegetables to the slow cooker pad Thai. Common choices include carrots, bell peppers, broccoli, and snap peas.
Adjust the sauce consistency: If the sauce is too thick, add a little water or broth to thin it out. If it's too thin, simmer the sauce in a saucepan over medium heat until it reaches the desired consistency.
Serve with toppings: Garnish your pad Thai with chopped peanuts, cilantro, lime wedges, and bean sprouts for an authentic Thai experience.

Conclusion:

Slow cooker pad Thai is an easy and delicious meal that can be enjoyed by the whole family. With its combination of sweet, savory, and tangy flavors, this dish is sure to be a hit. The slow cooker does most of the work, making it a convenient option for busy weeknights or lazy weekends. So gather your ingredients, prep your veggies, and let the slow cooker work its magic. In a few hours, you'll have a flavorful and satisfying pad Thai that will transport you to the streets of Thailand.