7 Reviews

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!

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Oolala December 04, 2006

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

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mikeaaron April 30, 2009

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.

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OneEyedDogMama March 28, 2009

this recipe is great. It does take alot of attentiveness, as opposed to normal crock pot things that you can set and forget! you have to be around for this one! I made it exactly as instructed, except I added shrimp and broccoli to the chicken. I didn't change any other quantities except I took the suggestion from imka170 and used extra lime, garlic and used 4 chili peppers. My husband still said it wasn't spicy enough. Maybe add more chili's or some chili powder. I used HOT salsa, too. Also to make it a little more healthy, I used light crunchy PB and lite coconut milk. It was delicious. Thanks Nat

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kateunh99 December 04, 2008

I really enjoyed this! I made it in the crock pot, using all the ingredients as listed, except I couldn't find snow peas and used sugar snap peas instead. Whenever I added something to the crockpot, I stirred it up so the sauce could get to everything. I also halved the recipe. I thought the "heat" was just right for this type of dish. I made this for Healthy Choices tag. Thanks for posting!

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breezermom November 08, 2008

OMG Nat! This was absolutely wonderful! I served mine with basmati rice, and doubled the sauce part, and it came out amazing. If I could, I would give it 1,000 stars!!!! Easy to make, smelled fabulous. Thanks for a great recipe

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Harley Quinn January 07, 2008

Quite delicious! I doubled the recipe as I was having company, used pork and shrimp instead of chicken and I added 2 tbsp of fish sauce and 3 chili peppers. I would probably add more lime, more garlic and perhaps a couple extra chilies for some more "zing". It was really great being able to make Thai in my crock pot, leave it to to cook while I entertained company and just cook up the noodles when we were ready for dinner. Will definitely make this again! It was a hit! Thanks so much!

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imka170 March 01, 2007
Nat's Version of Crock Pot Easy Pad Thai