Crockpot Pad Thai-Style Noodles

This Crockpot Pad Thai-Style Noodles features tender noodles with veggies in a tangy peanut sauce. Perfect for a healthy dinner, it’s a simple recipe that blends bold, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This noodle dish is a nutritious, flavorful dinner option that transforms tender noodles with veggies in a tangy peanut sauce into a delightful treat, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein, fiber, and taste. Versatile—serve with lime or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Rinse Noodles: Removes starch for better texture.
• Sauté Veggies First: Enhances flavor and crunch.
• Cook on Low: Keeps noodles tender without mushiness.
• Stir Occasionally: Prevents sticking and ensures even sauce coating.
• Check Consistency: Should be saucy but not soupy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the tangy appeal.
• Thicken if Desired: Add more peanut butter if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili to preference.

Yield: 6 servings

Crockpot Pad Thai-Style Noodles

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Crockpot Pad Thai-style noodles, healthy dinner treat.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ cup natural peanut butter
• 1 cup julienne carrots
• 1 medium sliced bell pepper
• 1 tsp chili sauce
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 2 tbsp chopped green onions
• 2 tbsp fresh lime juice
• 3 tbsp low-sodium soy sauce
• 8 oz flat rice noodles

Instructions

1. Rinse Noodles: Rinse rice noodles under cold water to remove starch, then set aside.
2. Prep Veggies: Julienne carrots and slice bell pepper into thin strips.
3. Sauté Aromatics: Heat a skillet over medium heat, add minced garlic, and sauté for 1 minute until fragrant.
4. Layer in Crockpot: Place rice noodles, carrots, and bell pepper in the crockpot.
5. Mix Sauce: In a bowl, whisk peanut butter, vegetable broth, soy sauce, lime juice, and chili sauce until smooth.
6. Pour Sauce: Pour the sauce over the noodles and veggies, stirring to coat.
7. Set Crockpot: Cover and cook on low for 4-6 hours until noodles are tender.
8. Check Consistency: Stir well; if too dry, add a splash of broth.
9. Prepare Garnish: Rinse and chop fresh green onions.
10. Serve and Enjoy: Let rest for 10 minutes, garnish with green onions, and serve warm, savoring this tangy delight!

Notes

• Rinse noodles for texture; sauté garlic for aroma.
• Cook on low for tenderness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 135Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 381mgCarbohydrates 18gFiber 3gSugar 3gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Rice Noodles (8 oz): Flat, for base.
• Peanut Butter (¼ cup): Natural, for creaminess.
• Vegetable Broth (2 cups): Low-sodium, for moisture.
• Carrots (1 cup): Julienne, for crunch.
• Bell Pepper (1 medium): Sliced, for color.
• Soy Sauce (3 tbsp): Low-sodium, for umami.
• Lime Juice (2 tbsp): Fresh, for tang.
• Garlic (2 cloves): Minced, for depth.
• Chili Sauce (1 tsp): For heat.
• Green Onions (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Noodle Swap: Use zucchini noodles or omit.
• Peanut Swap: Use almond butter or omit.
• Broth Swap: Use chicken broth or water.
• Carrot Swap: Use snap peas or omit.
• Pepper Swap: Use broccoli or omit.
• Soy Swap: Use tamari or omit.
• Lime Swap: Use lemon juice or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Chili Swap: Use sriracha or omit.
• Herb Swap: Use cilantro or omit green onions.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water.

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