I love pad thai, but I hate standing over a hot stir-fry—especially in summer. This slow-cooker version lets me keep my cool and enjoy pad thai too.
Ingredients
- 3 boneless skinless chicken breast halves (5 to 6 ounces each)
- 1/4 cup packed brown sugar
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon fish sauce or additional soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces uncooked asian lo mein noodles
- 2 teaspoons butter
- 2 large eggs, beaten
- 3 green onions, thinly sliced
- 1/4 cup chopped salted peanuts
- 1/4 cup chopped fresh cilantro
Instruction
- Place chicken in a 1-1/2- or 3-qt. slow cooker. In a bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with 2 forks and return to slow cooker.
- In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.
- Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.
