Chicken Pad Thai
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Chicken Pad Thai Recipe From Bored of Lunch: The Healthy Slow Cooker Book Even Easier

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


  • 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


  • 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


  1. Add the chicken, shallot and all the sauce ingredients to the slow cooker. Cook on high for 3 hours or low for 5 hours.
  2. For the last 20–30 minutes, add the pepper, bean sprouts and sugar snap peas.
  3. Cook the noodles separately, then stir through the chicken and garnish with the chilli, peanuts, lime wedges and coriander.
Chicken Pad Thai Recipe extracted from Bored of Lunch: The Healthy Slow Cooker Book Even Easier by Nathan Anthony (Ebury Press, €20 Photography by Dan Jones
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