Have I ever told you that I LOVE Pad Thai? When I was pregnant with my oldest son, I ate it for lunch all the time.
I have started making Pad Thai part of our regular dinner rotation. I tell my sons that they’re “peanut butter noodles.”. They ask for “peanut butter noodles” often.
It is not a secret that I love making food in my slow cooker. That time before dinner is so crazy in my house, that I like to have food ready far in advance.
I tried something new. I made chicken- for Pad Thai in my slow cooker- so I could make a quick stir-fry. It turned out really good.
Sometimes, it may seem that homemade Pad Thai requires a lot of different ingredients. If you purchase all of the necessary Asian sauces, they will last you through many rounds of Pad Thai and other Stir fry’s.
I didn’t even cook the Pad Thai Sauce over the stove. I just mixed it up in a measuring cup and heated it in the microwave.
When I make Pad Thai, I usually don’t go out and buy special vegetables for it. I just use what I have around. However, if I have cabbage, that is a plus. I am really starting to love cooked cabbage in different recipes, Especially stir fry’s and fried rice. It is a great low calorie filler- plus cooked cabbage is actually really delicious.
When I made this slow cooker Pad Thai chicken, I actually put the cooked Pad Thai chicken in the fridge that night- then made Pad Thai for dinner the next night. Heating up vegetables and rice noodles only took a few minutes.
However, I think that adding the vegetables in the crock pot would also work. I would choose vegetables that cook fast. Like cabbage, bell peppers, spinach, kale and snow peas. If you add the vegetables in the slow cooker with the meat- I would put the vegetables on top of the chicken.
Slow Cooker Pad Thai Chicken
Pad Thai Sauce
6 tablespoons of soy sauce- or Tamari sauce if you’re gluten-free
2 tablespoons of fish sauce
2 tablespoons of rice vinegar
3 tablespoons or brown sugar- or maple syrup
6-8 tablespoons of peanut butter
2/3 cup of water
juice of one lime
2 large chicken breasts
3 cloves of garlic
6 green onions- chopped
1/2 a head of cabbage- chopped
2 carrots, peeled and sliced
4 mini sweet peppers- sliced
1/4 cup of chopped peanuts
1 container or Rice noodles- I use Annie Chun’s rice noodles
1-2 tablespoons of toasted sesame oil
bean sprouts ( optional. I couldn’t find these anywhere in my area).
Method: In a microwavable bowl or measuring cup, place all the ingredients for the Pad Thai Sauce. Heat in the microwave for two minutes and whisk until the peanut butter melts into the sauce. In a slow cooker, place the chicken at the bottom and pour the Pad Thai sauce on top of it. Add garlic and 3 of the chopped green onions. Cook on low for 6 hours or on high for 4 hours. You can add the veggies in the crock pot for the last hour- or you can save the vegetables and make stir fry. Sautee the veggies in the toasted sesame oil. Add the chicken and mix together. Cook the rice noodles, and mix in the Pad Thai chicken and cooked vegetables. Top with chopped peanuts, green onions and bean sprouts.
This was incredibly easy. Next time, I might add an egg too.