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    You are in: Home / Recipes / Nat's Version of Crock Pot Easy Pad Thai Recipe
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    Nat's Version of Crock Pot Easy Pad Thai

    Nat's Version of Crock Pot Easy Pad Thai. Photo by breezermom

    1/1 Photo of Nat's Version of Crock Pot Easy Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    Nat Da Brat's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat crock to med.
    2. 2
      Cut chicken into chunks.
    3. 3
      Heat frying pan on high.
    4. 4
      Sear chicken, throw into crock pot.
    5. 5
      In a bowl mix:.
    6. 6
      Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
    7. 7
      Pour over chicken.
    8. 8
      Salt and Pepper to taste.
    9. 9
      Put lid on crock.
    10. 10
      After 2 hours cooking (should be almost to a simmer), if not turn crock up a bit.
    11. 11
      When at a slow simmer, add mushrooms.
    12. 12
      After another hour, add chopped bell peppers and chopped snow peas.
    13. 13
      Should have about and 45 minutes to an hour left to cook.
    14. 14
      Serve on noodles, then top with bean sprouts, fresh cilantro and crushed peanuts.
    15. 15
      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".

    Ratings & Reviews:

    • on December 04, 2006

      55

      Loved this! I made this on the stove in the method described as follows from Impera Magna: In a bowl, mix together: salsa, peanut butter, soy sauce, ginger, garlic, juice & zest of one lime, 2 T chopped cilantro, and coconut milk. Set aside. Cut chicken into bite-sized pieces and quickly sear chicken in a large skillet or dutch oven over high heat. Pour salsa mixture over chicken, stirring well to combine. Bring to a boil, reduce heat, cover and simmer for 5-10 minutes. Stir in mushrooms, bell peppers and snow peas; cover and simmer for 15-20 minutes, until chicken and veggies are done. Serve over noodles, topping wigh bean sprouts, fresh cilantro, and crushed peanuts. The only things I did differently was to omit peppers, sprouts and extra nuts and I added some crushed red pepper flakes and a packet of Splenda. I didn't have a fresh lime so I used bottled lime juice. I served it with linguine. Thanks Nat!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2009

      45

      This is an EXCELLENT recipe! A definite keeper. Instead of using egg noodles I served with Jasmine Rice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2009

      45

      Thanks, Nat! I don't know how you thought of putting these ingredients together, but it turned out great. I'll admit that I tried it out of curiosity (and maybe a bit of skepticism) but it tasted so good, I will likely make it again. I got a little nervous in the beginning, because the ingredients smelled a little funky when I first mixed them together. But, as it simmered, it smelled great and became the perfect consistency. I would agree with another reviewer, that this dish takes more "attentiveness" than other crock pot recipes. But, it is much easier than making Pad Thai from scratch.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Nat's Version of Crock Pot Easy Pad Thai

    Serving Size: 1 (275 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 277.5
     
    Calories from Fat 158
    57%
    Total Fat 17.6 g
    27%
    Saturated Fat 4.8 g
    24%
    Cholesterol 37.7 mg
    12%
    Sodium 766.7 mg
    31%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 3.2 g
    13%
    Sugars 5.2 g
    20%
    Protein 22.7 g
    45%

    The following items or measurements are not included:

    fresh garlic

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