Nat's Version of Crock Pot Easy Pad Thai

Experience the ultimate fusion of flavor and convenience with "Nat’s Version of Crock Pot Easy Pad Thai." This slow cooker twist on the beloved Thai classic brings all the vibrant flavors you love—savory soy sauce, tangy tamarind-like fish sauce, creamy peanut butter, and a touch of heat from optional Sriracha—together into one effortless dish. Packed with tender rice noodles, protein-packed chicken or shrimp, fresh veggies like julienned carrots, bean sprouts, and red bell peppers, and finished with scrambled eggs and crunchy peanut garnish, this recipe offers a symphony of textures and tastes. Perfect for busy weeknights, this approachable Pad Thai simmers gently in your crock pot, infusing every bite with rich, layered flavor. Garnish with fresh cilantro, green onions, and a squeeze of lime for an authentic, restaurant-style touch—all from the comfort of your home.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 1 pound Chicken or shrimp (optional, uncooked, and diced)
• 1 cup Carrot, julienned or shredded
• 1 cup Bean sprouts
• 1 medium Red bell pepper, thinly sliced
• 3 cloves Garlic, minced
• 0.25 cup Soy sauce
• 3 tablespoons Fish sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Rice vinegar
• 1 tablespoon Sriracha (optional, for heat)
• 2 tablespoons Peanut butter
• 2 large Eggs, lightly beaten
• 0.25 cup Green onions, sliced
• 0.25 cup Chopped peanuts (for garnish)
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 1 whole Lime wedges (for serving)

Directions

Step 1

Prepare the ingredients: dice the chicken or shrimp if using, julienne or shred the carrot, mince the garlic, and slice the bell pepper.

Step 2

In a medium-sized bowl, whisk together the soy sauce, fish sauce, brown sugar, rice vinegar, peanut butter, and Sriracha (if using) until smooth.

Step 3

Place the diced chicken or shrimp (if using), garlic, carrot, bell pepper, and bean sprouts in the crock pot. Pour the sauce mixture over the top and gently stir to coat.

Step 4

Cover the crock pot and cook on LOW for 1.5 to 2 hours until the chicken is cooked through and vegetables are tender.

Step 5

Meanwhile, soak the rice noodles in hot water according to the package instructions until pliable but not fully cooked. Drain and set aside.

Step 6

Once the chicken is fully cooked, add the soaked rice noodles to the crock pot, stirring gently to combine them with the sauce and other ingredients. Let the noodles sit in the crock pot for about 15 minutes until they fully absorb the sauce and are tender.

Step 7

In a small non-stick skillet, scramble the beaten eggs until just set. Add the scrambled eggs to the crock pot, stirring them in gently.

Step 8

Taste and adjust seasoning as needed: add additional soy sauce for saltiness, fish sauce for savory depth, or Sriracha for spice.

Step 9

Portion the Pad Thai into bowls and garnish each serving with sliced green onions, chopped peanuts, cilantro, and a squeeze of fresh lime juice.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1563.3g)

Amount per serving	% Daily Value*
Calories	1862.4

Total Fat 62.8g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 757.6mg	0%
Sodium 7497.4mg	0%
Total Carbohydrate 141.1g	0%
Dietary Fiber 19.9g	0%
Total Sugars 50.2g
Protein 188.6g	0%

Vitamin D 104.7IU	0%
Calcium 375.7mg	0%
Iron 13.7mg	0%
Potassium 3415.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 40.0%

Carbs: 30.0%