I absolutely love Pad Thai, and this slow cooker version by Bored of Lunch cookbook makes it so easy to replicate outside of a wok using chicken, shallots, rice vinegar, lime juice, and bean sprouts.

To make Chicken Pad Thai in your slow cooker or crockpot, combine your primary ingredients in the pot, including a rich mix of sauces. Set it to cook on high for 3 hours or on low for 5 hours, adding the crunchy veggies in the final half-hour to keep them fresh and crisp.

I have tried many, many times to cook the noodles in the slow cooker by adding some extra chicken student to make this a true one-pot dish, but the best result is achieved when you add the cooked noodles at the end.

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What Kind of Noodles Are Best for Chicken Pad Thai?

Traditional Pad Thai is best with flat rice noodles, which you can find at most Asian supermarkets. These noodles absorb flavors well and maintain a pleasant texture when mixed with the other ingredients in the slow cooker.

Slow Cooker Chicken Pad Thai Ingredients

• 300g of chicken breasts, thinly sliced
• 1 tbsp of finely chopped shallot
• 1 red bell pepper, chopped or sliced
• 1 cup of bean sprouts
• 1 cup of sugar snap peas
• 200g of dried egg noodles
• 1 red chili, thinly sliced
• 30g of chopped roasted peanuts
• Lime wedges and fresh coriander leaves, for garnish

Sauce Ingredients:

• 2 tbsp of rice vinegar
• 1 tbsp of brown sugar
• 1 tsp of fish sauce
• Juice of 1 lime
• 2 tbsp of oyster sauce
• 2 tbsp of dark soy sauce
• 100ml of chicken stock
• 3 cloves of garlic, grated

How To Make Slow Cooker Chicken Pad Thai

1. Prepare the ingredients and slow cooker: Place the sliced chicken breasts and finely chopped shallot into the slow cooker, ready for the sauce.
2. Mix the sauce: In a separate bowl, combine the rice vinegar, brown sugar, fish sauce, lime juice, oyster sauce, dark soy sauce, chicken stock, and grated garlic.
3. Combine and cook: Pour the mixed sauce over the chicken and shallots in the slow cooker, stirring well to ensure everything is evenly coated with the flavorful mixture.
4. Set the slow cooker: Cover the slow cooker and set it to cook on high for 3 hours or on low for a gentle cooking time of 5 hours, which allows the flavors to deeply infuse.
5. Add vegetables: Approximately 20 to 30 minutes before the end of the cooking time, add the chopped red bell pepper, bean sprouts, and sugar snap peas to the cooker, preserving their texture and color.
6. Prepare noodles and serve: Cook the egg noodles as per the package instructions, drain them, and then stir them into the slow cooker, ensuring they are fully integrated with the other ingredients. Serve the dish garnished with sliced red chili, chopped roasted peanuts, lime wedges, and fresh coriander leaves for added flavor and visual appeal.

Recipe Tips

• Enhancing the sauce flavor: To deepen the flavor of your Pad Thai sauce, consider simmering the sauce separately before adding it to the slow cooker, allowing the garlic and sugar to caramelize slightly.
• Maintaining noodle integrity: To prevent the noodles from getting too soft, cook them until just underdone before stirring them into the slow cooker, as they will continue to soften from the residual heat.
• Balancing the dish’s spiciness: If you’re sensitive to spice but still enjoy a bit of heat, start with half the amount of red chili recommended in the recipe and adjust according to your taste after tasting.
• Ensuring vegetable crispness: Add the bell peppers and sugar snap peas in the last 15 minutes of cooking if you prefer them to retain more of their crunch, which can provide a nice texture contrast to the soft noodles.

Recipe Variations

• Switching up the protein: If chicken isn’t your thing or you’re looking for variety, try using shrimp or tofu as your protein in this recipe; both alternatives blend nicely with the sauce and vegetables.
• Adding more vegetables: For a healthier twist, bulk up your Pad Thai with additional vegetables such as broccoli, carrots, or mushrooms, which will add color, texture, and nutrients without compromising the dish’s flavor.
• Creating a gluten-free option: To make this dish gluten-free, substitute the soy sauce with tamari and ensure that all other sauce ingredients are certified gluten-free, making it suitable for those with dietary restrictions.
• Introducing a nutty crunch: For an extra crunch and flavor, sprinkle crushed cashews instead of peanuts over the top before serving, which offers a slightly different nutty note that pairs wonderfully with the lime and cilary.

What To Serve With Chicken Pad Thai

When I want to complement my Chicken Pad Thai, I like to serve it with a crisp cucumber salad, steamed edamame, mango slaw, a bowl of Pea and Mint Soup, or fresh spring rolls.

You can also pair it with a tangy green papaya salad or lightly pickled vegetables to add a fresh, crunchy contrast to the noodles.

How To Store Leftover Chicken Pad Thai

In The Fridge:

To keep leftover Chicken Pad Thai fresh, I always ensure it’s cooled down before storing. Transfer it to an airtight container and refrigerate. Properly stored, it will stay good for up to 3 days. I suggest separating the noodles and toppings if you plan to store them for longer than a day.

In The Freezer:

Chicken Pad Thai is best enjoyed fresh; however, freezing is not recommended as the noodles can become mushy and the fresh vegetables lose their crunch. If you must freeze it, do so in airtight containers, but be prepared for a change in texture upon reheating.

How To Reheat Leftover Chicken Pad Thai

To reheat your leftover Chicken Pad Thai, I suggest using a skillet over medium heat. Add a splash of water or extra soy sauce to prevent the noodles from drying out. Stir gently until heated thoroughly.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Curry Noodles
• Slow Cooker Chicken Noodle Soup
• Slow Cooker Honey Chilli Beef Noodles