Crockpot Pad Thai

Chicken Pad Thai from the crockpot

Like Thai food? I do. Perhaps more than most, but I just like good food any way you give it to me. I had never made pad Thai before have had a hankering for a while now for it. Now, for those if you who have never had it and like peanut butter….you simply must try it! Deliciously rich peanut sauce with tender chicken that literally falls apart. Try it out or try this at home. I found a recipe for this on Pinterest (it’s pinned on my entree’s board if you want to check it out) but if course I had to tweak it to my liking by adding and removing items. One of the things I liked about this recipe was how incredibly easy it was to put together. On the days where I get to actually take a shower in the evening I don’t want to have to mess in the kitchen too much so we don’t have to eat too late and I don’t go to bed with a wet head (can I get an amen from all the new moms out there?) So, the crock pot gets brought out. I would not leave this cooking all day though. For those who work outside the home this would be one for the timer or one to put on over lunch. I also think this would be excellent as a vegetarian dish with either tempeh or tofu added when the peanut sauce is added. This is another great gluten free, dairy free and sugar free meal to warm your body and fill your belly with a protein punch. As always if you try it come back to let me know what you thought! Enjoy!

making of crock pot pad thai4-6 chicken breasts (see instructions for making vegetarian)
2 medium onion, coarsely chopped
1/2 cup chicken broth (or 1/2 cup water w/1 bullion)
1/4 cup soy sauce or tamari
1 Tblsp ground cumin
3 cloves garlic, minced
1/2 Tblsp. fresh ginger, minced/grated
1/2 teaspoon ground red pepper
salt and pepper to taste
2 tablespoons cornstarch
2/3 cup crunchy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
4 green onions, chopped
rice noodles, rice or udon noodles

Cut chicken breasts into strips. Place the chicken breast strips and onions into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, add cumin, garlic, red pepper and ginger. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours. Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. Blend well. Stir the sauce back into the slow cooker, and place the lid on the pot. If you wanted to omit the chicken and use either tofu or tempeh now seems like the time to add that. Cook on low for an additional 15-30 minutes. Send hubby to garden to pick green onions planted in fall. Put medium pot of water on to boil. Once boiling add noodles (I used udon, however rice noodles are traditional and better…I just didn’t have them and used what I had). If you use rice noodles this is a dairy free, sugar free, gluten free meal. 🙂 Once noodles are tender, drain them and portion out. Add pad Thai on top of noodles. Top with green onions (also add peanuts, sprouts or cilantro if you want!) Enjoy good company and a good healthy meal. As always, if you try this dish come back and let me know how you liked it!


53 thoughts on “Crockpot Pad Thai

  1. Raquel says:

    Unless you buy gluten free soy sauce, this is not gluten free most of the time.
    Also, many chicken broths also contain gluten.
    And thirdly, many times cornstarch is not gluten free simply because of where they are manufactured.

    • Stesha says:

      I have added tamari in with the soy sauce for those who wish to substitute to make it gluten free. I would imagine that most people doing a gluten free diet would have ingredients on hand (cornstarch and broths) that are gluten free by their own picking. However, if gluten free cornstarch cannot be found arrowroot powder works wonderfully as well! I can imagine that coconut flour would also be a great thickener for this recipe. Thanks for the catch!! 🙂

  2. Jennie says:

    Made this tonight, it was delicious! Didn’t have time for the crockpot, so I just baked the chicken, sauted onion and garlic in a pan, then did the rest- even omitted the cornstarch as we were out, and it turned out fine. our kids are finicky eaters but they love Thai food. Thanks for a great recipe!

    • Stesha says:

      Wonderful revision you made Jennie! I’m so glad it was good and it worked well outside the crock! Thanks for coming back to let us know how you liked it and what you did. Come back again please! 🙂

    • Stesha says:

      I didn’t think it was very spicy either but didn’t taste like ‘pure peanut butter’ on my end. Pad thai has a very distinct peanut taste to it and it can be strong for some people (definitely have to be a peanut butter fun to enjoy this). A lot of times I will add extra red pepper and lime to mine to kick it up a notch but my hubs prefers it the way it is written. So sorry you didn’t like it!! Thanks so much for coming back to let me know though. I hope you enjoy some of my other recipes and info better. 🙂

  3. Adam says:

    With the short cooking time on low, I’m a little concerned about undercooking the chicken. Is the shorter time designed to keep the chicken from falling apart? Otherwise, I can’t wait to try this!

    • Stesha says:

      When I cook this it is all but falling apart and without a doubt well done! If you use a larger amount of chicken you may want to up the time but for a few pounds this works just fine. 🙂

  4. Shantoth says:

    Hi, this looks great but I am confused by the meat free version. As the onion/chicken/broth and spices cooking time is four hours (presumably for the chicken), if doing a meat-free version, do I still need to cook the onions, spices and broth for 4 hours before I add the tofu?

    • Stesha says:

      oh no need to cook for that long if there is no raw meat involved. You would not even need to do this in a crock pot either, you could do it on your stovetop. cook long enough for the vegi’s to be tender and the tofu to absorb flavor. Use extra firm or firm tofu. I’d say simmering for 30-45 min would be adequeate Let us know what you did and how you liked it!

  5. meg says:

    I like my pad thai spicy. Would I add some curry? Red pepper? About how much? I normally just order this in restaurants, but this looks delish.

  6. Rebecca says:

    Well I made this because I am a big fan of Pad Thai. The cumin overpowered this recipe. I wonder if it could have been eliminated. It made it more chili like in taste. I was disappointed:-(

  7. Alison says:

    Our family liked this! I added only about 1/2 c pb and added a couple squirts sriracha to the pb mixture at the end. I felt that was the right flavoring for us. Next time I may only do 3 breasts and add lots of carrots and maybe some broccoli. I look forward to more of your posts. I want to try your raisin bars next!

  8. Leslie Swabb says:

    Just made this for my husband and me, with mixed feelings. While the recipe itself is good, it doesn’t taste like what we get in a restaurant. I didn’t have an onion so I used a Tbsp onion powder, and instead of Crunchy PB I used creamy and added chopped peanuts. I also didn’t cook it as long (only 3 hrs) since the chicken was done and the hubbs had to get to work. Overall a good recipe.

  9. Sara says:

    I was a bit curious to how this was going to taste. I’m glad I got my bowl first, after my family got to there was none left because it was so good! I’m making it again tonight and did not invite the family over this time!

  10. Carrie says:

    I tried this today using leftover rotisserie chicken and cooked it for about two hours, then added the PB and rest, cooking for about an hour more. After reading some of the comments, I agree that it doesn’t taste to me like the typical Pad Thai I get in our fave Thai restaurant here, but the flavor and taste is still awesome! I an calling it Peanut-Asian Style Chicken 🙂 I’m serving mine over rice since I don’t have any noodles that would be good. I didn’t have any chicken broth so I just used water, so I’m thinking next time the broth would add some additional flavor. I really like this dish! Found this on Pinterest and have been meaning to try it for awhile now! Thanks for sharing!

    • Stesha says:

      Thanks so much, so glad you tried and liked it! I love suggestions and people making it their own (I do that with about everything I cook too). 😉 Please come back soon! I hope to start blogging again sometime soon. 🙂

  11. Chantel says:

    I’m Chantel, a Virtual Assistant working with one of my clients, Tiffany King of Eat at Home to put together a series called 100 Days of Summer Slow Cooker Recipes.

    I wanted to let you know we’d like to feature this recipe during our series.

    We never share the recipe on our site. It’s just the image, a blurb about why we think your recipe is great for summer, and a link back to the original post on your blog for people to get the recipe from. (Here’s an example)

    Last year we did 75 days of Summer Slow Cooker recipes and it was so popular and the featured blogs got a lot of traffic. Everyone loved it!

    If you’d rather not have your recipe featured, please email me and let me know! 🙂

  12. Shea says:

    I’ve made this a ton of times and it’s one of my family’s favorite dinners. It’s one of the rare recipes that I always cook exactly as written.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s