Slow cooker recipe: Chicken Pad Thai

Let this delicious recipe do the hard work for you while you’re on the go

Ingredients

300g chicken breasts, sliced
1 shallot, finely chopped
1 red pepper, chopped or sliced
handful of bean sprouts
handful of sugar snap peas
200g dried egg noodles
1 sliced red chilli
Handful of chopped roasted peanuts
lime wedges and fresh coriander, to garnish

For the sauce:

2 tbsp rice vinegar
1 tbsp brown sugar
1 tsp fish sauce
Juice of 1 lime
2 tbsp oyster sauce
2 tbsp dark soy sauce
100ml chicken stock
3 garlic cloves, grated

Method:

• Add the chicken, shallot and all the sauce ingredients to the slow cooker. Cook on high for 3 hours or low for 5 hours.
  
• For the last 20-30 minutes, add the pepper, bean sprouts and sugar snap peas.
  
• Cook the noodles separately, then stir through the chicken and garnish with the chilli, peanuts, lime wedges and coriander.
  

This recipe is from Bored of Lunch: The Healthy Slow Cooker Book Even Easier by Nathan Anthony and first appeared in the print version of Irish Country Magazine.

For lots more great recipes, food features and news on culinary festivals happening over the summer, pick up the May|June ‘Food Issue’ of Irish Country Magazine, available now in shops nationwide.