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Slow-Cooker Pad Thai

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    4 servings


  • 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


  • 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.

Test Kitchen tips
  • You can easily substitute chicken thighs for breasts in this recipe.
  • Nutrition Facts
    1 serving: 482 calories, 12g fat (3g saturated fat), 157mg cholesterol, 891mg sodium, 59g carbohydrate (14g sugars, 2g fiber), 34g protein.

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