Go Back

Pad Thai Noodles

No ratings yet
Print Recipe Pin Recipe Add to Favourites
Serving: 4
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

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?Scroll Down To Share What You Think