Slow-Cooker Pad Thai
I love pad thai, but I hate standing over a hot stir-fry—especially in summer. This slow-cooker version lets me keep my cool and enjoy pad thai too. —Shawn Barto, Winter Garden, Florida
Can you freeze Slow-Cooker Pad Thai?
Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as directed
Test Kitchen tips
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
Directions
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1Place chicken in a 1-1/2- or 3-qt. slow cooker. In a 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 2 forks and return to slow cooker.
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2In 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.
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3Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.
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