Chicken Pad Thai
Delicious Thai rice noodles with Chicken & Pad Thai sauce
Equipment
- 5L slow cooker
Ingredients
- 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
Instructions
- 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
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