Pad Thai Noodles
August 28, 2015
- Prep: 20 mins
- Cook: 1 hr 30 mins
-
20 mins
1 hr 30 mins
1 hr 50 mins
- Yields: 4-6
Directions
1Combine the Brown Sugar, Chili Sauce, Fish sauce, Tomato Sauce and Soy Sauce in the Slow cooker bowl on high - stir occasionally until the sugar is dissolved.
2Stir in the Garlic and Ginger - add the chicken pieces and stir to coat.
3Pour the beaten eggs over the top and leave it to set for about 25-35 minutes.
4Once egg starts setting - stir egg through.
5At the 1 hour mark pour 1 cup of Chicken stock to bowl and stir through ingredients.
6Lay egg Noodles on top then add chopped spring onions.
7At 1 hour and 20 minutes stir egg noodles through chicken mixture - most will break up easily, add bean sprouts to top.
8At 1.30 hours stir the egg noodles and bean sprouts through chicken mixture.
9Serve topped with fresh Coriander and chopped nuts.
10
11ENJOY!
Submitted by Suscha Benson
2 Reviews
Darren Comley
October 10, 2018
A very tasty and easy recipe with nice flavor. I’ll up the stock and flavors a little next time, to my tastes. I recommend this recipe.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Debbie
December 12, 2019
Very yum! Served meal with lime juice. Next time will add prawns. Could only find a hot chilli sauce at my local supermarket – meal tasted like Tom Yum Pad Thai. My only difficulty with the recipe is I found the method confusing to follow, added the spring onion and sprouts too early and it shriveled right up 🤯. – next time I plan to let the slow cooker cool a little so that I can add the spring onion and sprouts towards the end. Keen to cook this recipe in future as it needs improvements but it’s a good guide.