Pad Thai Noodles

Submitted by Suscha Benson

Pad Thai Noodles

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Serving: 4
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins

Ingredients
 

  • Egg Noodles - 800grm - OR Rice Noodles - personal preference
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Mild Chili Sauce
  • 1/2 Cup Fish Sauce
  • 2 Tablespoons Tomato Sauce
  • 4 Teaspoons Soy Sauce
  • 2 Eggs - beaten in a cup
  • 4 Cloves Crushed Garlic (2 heaped tablespoons minced jar garlic)
  • 2 Tablespoons Grated Ginger
  • 1 Cup Chicken stock
  • 1 bunch chopped spring onions
  • 400-500g Diced Chicken pieces - Thigh preferred
  • 300g Bean Sprouts
  • Handful of chopped Coriander
  • 1/2 - 1 Cup of chopped nuts

Instructions
 

  • Combine 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.
  • Stir in the Garlic and Ginger - add the chicken pieces and stir to coat.
  • Pour the beaten eggs over the top and leave it to set for about 25-35 minutes.
  • Once egg starts setting - stir egg through.
  • At the 1 hour mark pour 1 cup of Chicken stock to bowl and stir through ingredients.
  • Lay egg Noodles on top then add chopped spring onions.
  • At 1 hour and 20 minutes stir egg noodles through chicken mixture - most will break up easily, add bean sprouts to top.
  • At 1.30 hours stir the egg noodles and bean sprouts through chicken mixture.
  • Serve topped with fresh Coriander and chopped nuts.
  • ENJOY!
Tried this recipe?Let us know how it was!

2 thoughts on “Pad Thai Noodles”

  1. 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.

  2. 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.

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