Slow Cooker Chicken Pad Thai

Charmaine Lu -

  • 2 limes, 1.5 juiced, 0.5 cut into wedges
  • 1.5 tsp demerara sugar
  • 2 chopped garlic cloves
  • 15g finely chopped ginger
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp Thai fish sauce
  • 600g chicken thigh fillets
  • 500g shredded white cabbage
  • 100g sliced spring onions
  • 1 carrot, peeled into ribbons
  • 200g rice noodles
  • 40g chopped peanuts
  • 15g chopped coriander leaves
  • ½ tsp chilli flakes
  • Whisk the lime juice, garlic, sugar, ginger, peanut butter, fish sauce and soy sauce into 100ml of boiling water, and add to a slow cooker with the chicken thigh fillets. Stir well and cook on high for 1 hour. Remove the chicken from the mix and shred, then return to the cooker for another 30 mins with the cabbage, half the spring onions and the carrot ribbons.
  • Meanwhile, cook the noodles according to packet instructions, then drain and refresh under cold water. Stir the noodles into the pot with half the peanuts, coriander and the chillies. Divide between plates and scatter with the coriander, peanuts, crushed chillies and remaining spring onions, and serve with lime wedges for squeezing.
1 hr 30 mins
2 serving