Slow Cooker Chicken Pad Thai Recipes

SLOW-COOKER PAD THAI

Steps:

• 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.

CLASSIC CHICKEN PAD THAI

Steps:

• Soak rice noodles in a bowl of water for 15 minutes.
• Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
• Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
• Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
• Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

PALEO SLOW COOKER CHICKEN PAD THAI WITH VEGGIE NOODLES RECIPE - (4.5/5)

Steps:

• Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. This step is completely optional. In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock. Add your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper. Stir well until your SunButter is completely dissolved. Place your chicken breasts or thighs into your base liquid. Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts. Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker. Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker. To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid. Removed your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well. Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!

SLOW COOKER THAI CHICKEN

Steps:

• Place chicken in crockpot.
• Mix other ingredients except cilantro.
• Pour over chicken.
• Cook for 4 hours on low.
• Sprinkle cooked chicken with cilantro. This is great served with rice!

CHICKEN PAD THAI

Steps:

• For the noodles: Cook the noodles according to the package instructions.
• For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
• For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
• Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.