Chicken Pad Thai

Chicken Pad Thai

Delicious Thai rice noodles with Chicken & Pad Thai sauce
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main
Cuisine Thai
Servings 4


  • 5L slow cooker


  • 1 kg chicken thigh fillet, sliced into strips
  • 2 tsp olive oil
  • 2 small french shallot onions
  • 1/2 cup hot water
  • 2 tsp chicken stock powder
  • 6 tbsp brown sugar
  • 6 tbsp fish sauce
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 2 tbsp tamarind paste
  • 1/2 cup sliced green onions
  • 2 tsp cornflour mixed with 1-2 tbsp water to make slurry
  • 200 gram packet dry Thai rice noodles
  • 250 grams fesh bean sprouts (rinsed)
  • sliced green onions to garnish
  • fresh coriander to garnish


  • Using a searing slow cooker (or hot pan on stove top) briefly cook chicken strips in hot oil in batches just to seal/change colour. Add the thin strips of onion in final batch of chicken sealing to soften them also.
  • Set slow cooker to LOW (with chicken and onion added to slow cooker if you had been sealing it on stove top)
  • Combine warm water, stock powder, sugar, fish sauce, sweet chilli sauce, soy sauce and tamarind paste and pour over chicken
  • Slow cook on low for 3hrs
  • Soak aside rice noodle in bowl of hot water now for 20mins
  • While noodles are soaking add cornflour slurry and bean sprouts to slow cooker and stir through
  • After 20mins has elapsed drain noodles, rinse, then gently stir through slow cooker mix to combine. Allow to cook for another 10mins then serve.
  • Drizzle with any remaining sauce and garnish with slices of green onion and fresh coriander
  • Note: You can purchase a jar of tamarind paste from the international cooking section of regular supermarkets
Keyword Noodles, Pad Thai

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