Slow Cooker Pork Pad Thai using Thai Tamarind Paste

Slow Cooker Pork Pad Thai using Thai Tamarind Paste is surprisingly easy to make in a slow cooker when cooking for two. Succulent pork marries with the noodles added at the end to soak up the bold flavors of the tamarind sauce.

Elevate your dining experience as you garnish with an array of vibrant toppings – from crisp bean sprouts and scallion greens to the aromatic allure of cilantro, the satisfying crunch of peanuts, and a zesty squeeze of lime.

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This Pad Thai features clean, fresh, not-too-sweet flavors; chewy noodles; and tender pork —not exactly a dish you would expect to make entirely in your the slow cooker.

But this recipe achieves just that.  Most recipes include shrimp and egg, but I decided to sidestep those in favor of boneless country-style pork ribs, which take full advantage of the slow-cook time and yield tender, flavorful meat.

Cooking the pork in a combination with chicken broth, fish sauce, sugar, and tamarind paste created a distinct Pad Thai flavor profile.  

To perfectly cook the noodles, I found the simplest solution is to place the noodles in the remaining braising liquid (after removing the pork) and let them rehydrate for 20 minutes.  Now, to complete the dish, shred the pork, returning it to the slow cooker along with bean sprouts, scallion greens, cilantro, and peanuts and a squeeze of zesty lime for added freshness and crunch.

COOKING FOR TWO TIP:  Read the section below on how to adapt your large slow-cooker to make this pad thai recipe perfectly portioned for two and to avoid drying out the pork when cooking smaller portions.

For more bold Thai flavored dishes try Spring Roll in a Bowl or this Easy Chicken Curry – all perfectly portioned for two.

What is tamarind paste and what does it taste like?

Tamarind has a unique, sweet-sour flavor that makes it popular in sweet and savory dishes alike. Its flavor has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates. 

While, Tamarind paste may be an unfamiliar ingredient, it is now easily found in larger supermarkets like Whole Foods Market or you can purchase it online.  The paste, made from the pulp of the tamarind pod, is more sour than sweet, but is more complex than citrus. 

It can vary widely in its potency, so be sure to taste and adjust seasoning as we complete the dish.

What you’ll need

Some ingredients in this recipe may be unfamiliar. But, let’s chat about where to find these ingredients and possible substitutions.

• Tamarind Paste:  Now easily found in larger supermarkets or online. The paste, made from the pulp of the tamarind pod , is more sour than sweet, but more complex than citrus.
• Rice stick noodles: pale, translucent and flat, they range from very thin to more than a quarter-inch wide. I opt for the noodles that are a quarter-inch wide when making pad thai.  Unlike semolina pasta, rice stick noodles don’t need to be boiled; instead, you soak them in hot water until they’re tender. 
• Boneless country-style pork ribs:  while, most recipes include shrimp and egg, I decided to sidestep those in favor of pork ribs which take full advantage of the slow-cook time and yield tender, flavorful meat.
• Aromatics:  Fresh garlic cloves, a serrano chili, scallion whites we will bloom (heating in oil), in sesame oil heated in the microwave before adding them to the slow cooker, elevating the flavors of this pad thai even further.
• Fish Sauce: Fish sauce (nam pla) is another important ingredient. Made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell on its own, but a fabulous taste when combined with these ingredients. 
• Low-sodium chicken broth.  I opt to braise my pork in chicken broth combined with fish sauce.  Usually, I use Better than Bullion Roasted Chicken Base.  To make 1 cup of broth mix 1 teaspoon of Better than Bullion with 1 Cup of water.
• Brown sugar and rice vinegar round things out nicely.
• Bean sprouts, scallion greens, cilantro and peanuts complete the dish and bring added freshness and crunch.

See recipe card for quantities.

Tamarind paste substitute

Tamarind paste can be found in the international food aisle of many supermarkets or online.

If you can't find it, substitute 2 teaspoons lime juice and 2 teaspoons water, and then later omit squeezing fresh lime juice over the dish before serving.

Tips for cooking smaller portions in a large slow cooker

Have access only to a large slow-cooker? You can cook small meals in a large slow-cooker by using an oven safe bowl.

• For best results, a slow-cooker should be about two-thirds to three-quarters full with ingredients. So, when the bowl isn't full enough, the food cooks faster, driving off the liquid and risking burned results. If the bowl is too full, the food may need to be cooked longer than the suggested cooking times.

• So solve this issue use an oven safe bowl inside the big bowl of the slow cooker. I like to use an oven safe Pyrex dish or two large ramekins to make individual servings.  If you are looking for an oven safe dish to use with your slow cooker, consider this CorningWare round dish.
• Please remember to cover your crockpot while cooking and try to avoid opening the lid until it’s done.

Step-by-step instructions

Now that we’ve covered the ingredients for this Slow Cooker Pork Pad Thai using Thai tamarind paste, let’s start cooking.

Bloom the aromatics:  Microwave sesame oil, scallion whites, garlic and serrano chili for about 1 minute.  Use the oven proof bowl you will use to adapt your large slow cooker to make pad thai for two. 

Add Liquids. Place bowl into the large bowl of the slow cooker.  Stir in broth, sugar, tamarind paste and ½ tablespoon of fish sauce.

Braise the Pork.  Season pork with salt and pepper and nestle into the small bowl you’ve placed inside the slow cooker.  Cover and cook until pork is tender and a fork slips easily in and out of the meat, 7 hours on low or 4 to 5 hours on high.

Shred Pork.  Transfer pork to cutting board, let cool slightly, then pull apart into large chunks using 2 forks.

Cook the Noodles:  We will not boil the rice noodles but soak them in the hot braising liquid to cook them. To do this, nestle noodles into cooking liquid left in slow cooker, cover, and cook on high until tender, 20 to 30 minutes.

Finishing Touches:  Now, add pork,bean sprouts, scallion greens, vinegar, and remaining 1 tablespoon fish sauce to the noodles and gently toss to combine. Let sit until heated through.  

Sprinkle with cilantro and peanuts. Serve with lime wedges.

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Storage

Left over pad thai?  Store it in the fridge or freezer. Pad thai can typically last for three days in the fridge and can stay safe in the freezer for up to three months.

Related

Looking for other slow cooker recipes for two? Try these: