Pad Thai

Pad Thai


February 15, 2015

  • Prep: 15 mins
  • Cook: 1 hr 45 mins
  • Yields: 6-8


1 jar Valcom Pad Thai paste

400g sliced chicken

250g rice noodles

3 spring onions, chopped diagonally

150g bean shoots

5 cups water

1/2 cup chopped peanuts for garnish

Spring onion curls for garnish

Extra bean shoots for garnish


1Marinade chicken in Pad Thai paste for 1 hour.

2Add chicken to slow cooker and cook on high for 1 hour. Add noodles, water, spring onions and bean shoots and cook for a further 45 minutes on high, stirring every 10 minutes to ensure all noodles become soft.

3Serve garnished with spring onion and chopped peanuts.

4n.b. to make spring onion curls, chop long thin strips of spring onion then place into a bowl of water. After a few minutes they will form curls


Submitted by Christy Roth


2 Reviews

Tracey Davies

February 28, 2021

Super budget friendly recipe tastes reasonably authentic for home made pad thai! I added one carrot sliced into very thin strips. Didn’t have the peanuts for garnish

Kayla Oldfield

June 19, 2017

Very nice dish.

Easy to make and cheap.

I squeezed some fresh lemon on top which
Is how I like to eat Pad Thai.

Will save this one!!

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