Name: Slow Cooker Pad Thai-Inspired Noodle Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 35 min
Yield: 6
Cuisine: Thai
Ingredients: ¼ cup fish sauce (adjust to taste); ¼ cup tamarind paste/concentrate; ½ cup crushed peanuts; ½ cup fresh cilantro; 1 can (14 oz) full-fat coconut milk; 1 large onion, sliced; 1 tbsp fresh ginger, grated; 2 cups fresh bean sprouts; 2 eggs, beaten (optional); 2 lbs boneless chicken thighs, cut into chunks; 2 limes (juice + wedges); 3 tbsp brown sugar (or coconut sugar); 4 cloves garlic, minced; 6 cups chicken broth (low-sodium); 8 oz flat rice noodles; Optional: chili flakes, Thai basil

Enjoy Slow Cooker Pad Thai-Inspired Noodle Soup, a cozy, fragrant bowl with tender chicken, rice noodles, and classic Pad Thai flavors — tamarind, lime, fish sauce, peanuts, and bean sprouts — all melded together in a rich broth.

Why You’ll Love This Recipe

Slow Cooker Pad Thai-Inspired Noodle Soup gives you all the sweet-sour-salty-umami magic of authentic Pad Thai in comforting soup form. The slow cooker does the heavy lifting, infusing chicken and broth with tamarind, ginger, and lemongrass while you’re away. Just add noodles and fresh toppings at the end for a vibrant, restaurant-quality bowl that’s lighter than takeout and perfect for chilly nights or meal prep. It’s weeknight Thai comfort made effortless.

Recipe Tips and Tricks

Use Tamarind Paste → The secret ingredient for authentic Pad Thai flavor.
Add Noodles Last → Prevents mushy noodles (last 15–20 min or cook separately).
Fish Sauce at End → Preserves aroma; taste and adjust.
Lime Juice Off Heat → Keeps it bright and fresh.
Double Broth → Everyone wants seconds of this soup.
Garnish Generously → Bean sprouts, cilantro, peanuts, lime = non-negotiable.

Yield: 6 Servings

Slow Cooker Pad Thai-Inspired Noodle Soup

Cozy slow-cooker soup bursting with authentic Pad Thai flavors—ready when you are.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 20 minutes

Total Time 6 hours 35 minutes

Ingredients

¼ cup fish sauce (adjust to taste)
¼ cup tamarind paste/concentrate
½ cup crushed peanuts
½ cup fresh cilantro
1 can (14 oz) full-fat coconut milk
1 large onion, sliced
1 tbsp fresh ginger, grated
2 cups fresh bean sprouts
2 eggs, beaten (optional)
2 lbs boneless chicken thighs, cut into chunks
2 limes (juice + wedges)
3 tbsp brown sugar (or coconut sugar)
4 cloves garlic, minced
6 cups chicken broth (low-sodium)
8 oz flat rice noodles
Optional: chili flakes, Thai basil

Instructions

Combine Base → Add chicken, onion, garlic, ginger, tamarind, sugar, broth to slow cooker.
Season → Stir in half the fish sauce and coconut milk.
Slow Cook → Low 6 hours or high 3 hours until chicken is tender.
Shred Chicken → Remove chicken, shred with forks, return to pot.
Taste Broth → Adjust fish sauce, sugar, or lime for perfect sweet-sour-salty balance.
Add Coconut Finish → Stir in remaining coconut milk.
Cook Noodles → Add dry rice noodles; cook on high 15–20 minutes until tender.
Optional Eggs → Drizzle beaten eggs slowly while stirring for egg ribbons.
Fresh Toppings → Turn off heat; stir in half the bean sprouts and cilantro.
Serve → Ladle into bowls, top with remaining sprouts, peanuts, cilantro, lime wedges.

Notes

Tamarind is essential—don’t substitute with just lime.
Noodles go in last 20 minutes or they turn to mush.
Taste and adjust seasoning at the end—flavors concentrate.
Leftovers are even better next day (store noodles separately).

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 627Total Fat 33gSaturated Fat 13gUnsaturated Fat 20gCholesterol 252mgSodium 2152mgCarbohydrates 39gFiber 5gSugar 17gProtein 50g

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