Submitted by Christy Roth
Pad Thai
Serving: 6
Ingredients
- 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
Instructions
- Marinade chicken in Pad Thai paste for 1 hour.
- Add 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.
- Serve garnished with spring onion and chopped peanuts.
- n.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
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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!!
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
I’m nervous about this one. my rice noodles say to put into water for 20 mins then drain and rinse. is the rinsing of the noodle important??? if I’m putting my noodles directly into the sauce you eat then I can’t rinse them.