Chicken Pad Thai

Dinner, Main

Chicken Pad ThaiChicken Pad Thai

Preparation time

10 minutes

Cooking time

23 minutes


6 - 8

Change your midweek takeaway dinner to home cook family meal with our Pad Thai recipe.


Poached Chicken:

  • 250ml water
  • 1 small Spanish onion, sliced thinly
  • 4 chicken breasts
  • Salt and pepper to taste
  • 2 garlic cloves, crushed
  • 1 tbs lemon juice

Pad Thai

  • 200g rice noodles
  • 4 tbs peanut oil
  • 2 large spring onions, finely sliced
  • 6 garlic cloves, chopped
  • 2 tspn chopped ginger
  • 4 eggs, whisked
  • 4 chicken breasts, cooked from base recipe, sliced into bite size pieces
  • salt and pepper to taste
  • 2 limes
  • 200g Pad Thai Sauce, available at the supermarket
  • Garnish: lime wedges, fresh pea sprouts, chilli flakes, chopped spring onions, roasted peanuts.


  1. Place all ingredients into the Express Crockpot. Select MANUAL, set PRESSURE to HIGH and set TIME to 8 minutes, make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  2. When cooking is complete, release the STEAM VALVE, then remove the lid.
  3. Place the chicken onto a plate and strain the liquid, reserve liquid for future recipes in an airtight container in the refrigerator for up to 4 days or freezer for up to 6 months.
  4. When done, shred chicken into bite size pieces and set aside.
  5. Select BROWN/SEAR on the Express Crockpot, set TIME to 15 minutes and press START. Heat 2 tablespoons peanut oil in the Crockpot, add spring onions, garlic, ginger and stir cooking just a few minutes until golden.
  6. Move the shallot mixture to the side of the pan and add the whisked eggs. With a spatula, break the eggs apart into little bits, combine into the shallots continuing to break them into small bits.
  7. Add the drained, semi-soft noodles and toss with the egg mixture, stirring and frying constantly for 3-4 minutes until noodles become soft and pliable.
  8. Add the Pad Thai Sauce and cook 1 minute. Add the chicken and cook until the noodles are soft adding just a little water if it is too dry.
  9. Plate the Pad Thai into individual serving bowls and garnish with lime wedges, bean sprouts, chilli flakes, chopped spring onions and roasted peanuts.