I absolutely love a Pad Thai and this version makes it so easy to replicate outside of a wok. I have tried many, many times to cook the noodles in the slow cooker by adding some extra chicken stock to make this a true one-pot dish, but the best result is achieved when you add the cooked noodles at the end.
Serves 4
407 calories per serving
Ingredients:
- 300g chicken breasts, sliced 1 shallot, finely chopped
- 1 red pepper, chopped or sliced
- handful of bean sprouts
- handful of sugar snap peas
- 200g dried egg noodles
- 1 sliced red chilli, handful
- (about 30g) of chopped roasted peanuts, lime wedges and fresh coriander, to garnish
Sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp fish sauce
- Juice of 1 lime
- 2 tbsp oyster sauce
2 tbsp dark soy sauce - 100ml chicken stock
3 garlic cloves, grated
Method:
- Add the chicken, shallot and all the sauce ingredients to the slow cooker. Cook on high for 3 hours or low for 5 hours.
- For the last 20–30 minutes, add the pepper, bean sprouts and sugar snap peas.
- Cook the noodles separately, then stir through the chicken and garnish with the chilli, peanuts, lime wedges and coriander.
