Spicy Slow Cooker Pad Thai Chicken & Ramen Soup

On those cool Fall nights, warm up with this delicious Spicy Slow Cooker Pad Thai Chicken & Ramen Soup. This recipe is packed with flavor, and very easy to make—perfect for those busy weeknights!

First thing’s first…how’s everyone doing?? These last couple of weeks have been extremely stressful which made me crave all of the comfort foods!

Whenever I’m feeling a little stressed, I usually go shopping for home décor or reach for a piece of chocolate, but for the past week, I’ve been wanting something warm and savory such as this Spicy Slow Cooker Pad Thai Chicken & Ramen Soup

Check out a few of these amazing slow cooker recipes:

• Slow Cooker Bourbon & Orange BBQ Ribs
• Spiked Slow Cooker Cranberry Orange Apple Cider
• Slow Cooker Beanless Butternut Squash Chili

I’ve always been a fan of Pad Thai, but was very intimidated to make it. There are so many bold flavors in this dish and I didn’t think that would be able to do this recipe any justice. Even though I was a little nervous to give it a try—I finally put on my big girl undies and put together the most AMAZING Pad Thai Soup!

So, what exactly is Pad Thai?

Pad Thai is a common noodle stir fry dish in Thailand that is traditionally made up of rice noodles, shrimp, tofu, chicken, eggs, peanuts, and a flavorful sweet and sour sauce.

For this recipe, I decided to keep it super easy, so I used ramen and prepared it in my slow cooker while entertaining my 4-year-old son ?. Ramen is a staple in my home because it’s very convenient and very cost effective. I’m always trying to find new ways to prepare it.

Check out a few of these amazing slow cooker recipes:

• Slow Cooker Bourbon & Orange BBQ Ribs
• Spiked Slow Cooker Cranberry Orange Apple Cider
• Slow Cooker Beanless Butternut Squash Chili

How to Make Spicy Slow Cooker Pad Thai Chicken & Ramen Soup

Start by placing the chicken, chicken broth, coconut milk, veggies, herbs, seasonings, and pad Thai sauce in a slow cooker, on low heat. You can certainly make the pad Thai sauce from scratch, but I found a great pre-made sauce at one of my favorite grocery stores.

Cover and let cook for about 3-4 hours or until the internal temp of the chicken reads about 165 degrees F. When done, remove chicken and allow it to cool slightly before shredding it with a fork. Return the chicken to the slow cooker and turn the heat setting to Serve. Add in a couple of packages of the ramen and allow the noodles to soften and soak up some of the liquid.

Top with a squeeze of fresh lime, cilantro, and enjoy! For an added crunch, add a few freshly roasted peanuts.

Check out a few of these amazing slow cooker recipes:

• Slow Cooker Bourbon & Orange BBQ Ribs
• Spiked Slow Cooker Cranberry Orange Apple Cider
• Slow Cooker Beanless Butternut Squash Chili

How to Store Pad Thai Ramen Soup

Because ramen noodles are very soft, I recommend removing the noodles from the soup and storing the broth and noodles separately, in the refrigerator.

If you want something cozy and tasty, give this Spicy Slow Cooker Pad Thai Chicken & Ramen Soup a try. It’s simple. Satisfying. Delicious. And an easy weeknight dinner you’ll definitely want to put on repeat!

Check out a few of these amazing slow cooker recipes:

• Slow Cooker Bourbon & Orange BBQ Ribs
• Spiked Slow Cooker Cranberry Orange Apple Cider
• Slow Cooker Beanless Butternut Squash Chili

Print Pin

Spicy Slow Cooker Pad Thai Chicken & Ramen Soup

Servings 6

Author Beautiful Eats & Things

Ingredients

• 4 cups low-sodium chicken broth
• 1 cup light unsweetened coconut milk
• ½ cup pad Thai sauce
• 1- pound boneless skinless chicken breasts
• 8 ounces mushrooms washed and sliced
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 onion sliced
• ¼ cup fresh cilantro leaves chopped
• 3 garlic cloves minced
• 2 teaspoons ground ginger
• 2 squares ramen noodles
• Juice of 2 limes
• ½ teaspoon cayenne pepper
• ½ teaspoon red pepper flakes
• Salt/pepper to taste
• Optional: lime wedges and fresh cilantro for garnish

Instructions

• Turn the slow cooker on low heat, and place the chicken, chicken broth, coconut milk, pad thai sauce, mushrooms, bell peppers, onion, cilantro, garlic, ginger, lime juice, cayenne pepper, and red pepper flakes into the slow cooker.
• Cover and let cook for about 3-4 hours or until the internal temp of the chicken reads about 165 degrees F. When done, remove chicken and allow it to cool slightly before shredding it with a fork. Return the chicken to the slow cooker and turn the heat setting to ‘Serve.’ Season with salt/pepper to taste.
• Add in a couple of packages of the ramen noodles and allow the noodles to soften and soak up some of the liquid.
• Top with a lime wedge and fresh cilantro, if desired. Enjoy!

Notes

Check out a few of these amazing slow cooker recipes:

• Slow Cooker Bourbon & Orange BBQ Ribs
• Spiked Slow Cooker Cranberry Orange Apple Cider
• Slow Cooker Beanless Butternut Squash Chili