This was created one evening, when I was in "need" of a Pad Thai. These were the things I had on hand, thus it's creation. It can easily be made on stove top (much faster).Don't be afraid to add ingredients, or to leave any out. It's all a matter of taste, but this is the way we enjoy it most!I enjoy this more than going out for a Pad Thai now!
- 3 boneless skinless chicken breasts
- 1 cup salsa (any kind)
- 1⁄2 cup peanut butter (I use crunchy)
- 1 lime, juice and zest of
- 2 tablespoons soya sauce
- 1 teaspoon grated fresh ginger
- 3 cloves grated fresh garlic
- 1⁄4 cup coconut milk (I've made it without)
- 8 ounces mushrooms (sliced)
- 1 red bell pepper, chopped (optional)
- 1 yellow bell pepper, chopped (optional)
- 1 cup chopped snow peas (optional)
- 1 cup bean sprouts
- 1⁄4 cup peanuts (crushed)
- fresh cilantro
- salt and pepper
- egg noodles (cooked)
- Heat crock to med.
- Cut chicken into chunks.
- Heat frying pan on high.
- Sear chicken, throw into crock pot.
- In a bowl mix:.
- Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
- Pour over chicken.
- Salt and Pepper to taste.
- Put lid on crock.
- After 2 hours cooking (should be almost to a simmer), if not turn crock up a bit.
- When at a slow simmer, add mushrooms.
- After another hour, add chopped bell peppers and chopped snow peas.
- Should have about and 45 minutes to an hour left to cook.
- Serve on noodles, then top with bean sprouts, fresh cilantro and crushed peanuts.
- Note: if you find your mixture to be quite thick in the crock (depends on peanut butter, salsa -- ) I've added a bit of chicken broth to it, to make it "smoother".