I’ve never had real Pad Thai. We ate at a Thai place on our trip to Denver, but I had something called drunken garlic noodles (and it was awesome). Bob had “traditional” Pad Thai and I guess I did taste it (and liked it), but I have no memory of what it actually tasted like at this point.
I’ve never gone seeking for a Pad Thai recipe, but I’ve perused quite a few in all my food-blog reading. I do keep an eye out for easy Asian themed recipes because I love Chinese food (and similar cuisine in that vein) but we don’t get it much because it’s usually so expensive and so bad for you.
I’ve made a few successful Chinese-inspired recipes in my kitchen experiments, but I’m always on the lookout for more options. The easier the better.
Crockpot Pad Thai
Ingredients
1/2 cup soy sauce (low sodium)
1/2 cup lime juice
1/2 cup water
1/4 cup oil (I used olive oil)
1/2 cup brown sugar
1 Tbsp Sriracha hot sauce (use more or less depending on how hot you like it)
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
black pepper to taste3-4 boneless, skinless chicken breasts (frozen or thawed)
3 bell peppers, sliced into strips (pick your favorite colors, I used red, orange, and yellow)
1 medium red onion, sliced into strips (about 1 cup)12-oz package of rice noodles
Directions:
1.) Whisk together soy sauce, lime juice, water, oil, brown sugar, sriracha, black pepper, and garlic and onion powders.
2.) Place chicken breasts in the bottom of the crockpot. Pour sauce over top.
3.) Add sliced peppers and onions, cover and cook on low for 4 to six hours. (If you use frozen chicken, it will take a little longer.)
4.) Approximately 30 minutes before serving, prepare rice noodles according to package directions.
5.) Remove chicken from crockpot and shred. Return to sauce and stir to combine.
6.) Drain rice noodles and add to crockpot stirring until well coated. There will be liquid left over, but it absorbs quickly.
Source: Internet Hodgepodge.
I have no idea how this really compares to real Pad Thai, but Bob deemed this the “most successful” crockpot experiment yet. The flavor was great and the leftovers held up really well. This fed us for three days and we weren’t dreading the leftovers by that last day.
You could really use whatever vegetables you wanted in this. I chose peppers and onions because they seemed like good candidates for the crockpot. They cook down considerably so they’re very soft by the time it’s done. Some veggies are just not palatable when they get soft and mushy, but we don’t mind that with the peppers and onions. Bob actually prefers that with onions because he has texture issues with them.
Success all around on this one.
I think I’m finally getting a handle on this crockpot thing.
—
Originally posted on [the now defunct] Computer Generated Housewife.
—
 |
You Wanted More Tonic |