Slow Cooker Chicken Pad Thai

Name: Slow Cooker Chicken Pad Thai
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 237 milliliters bean sprouts; 59 milliliters coconut milk; 2 Tbsps chopped fresh cilantro, or to taste; 1 teaspoon grated fresh ginger; 227 grams package sliced fresh mushrooms; 3 cloves garlic, grated; 6 servings salt and ground black pepper to taste; 1 lime, zested and juiced; 118 milliliters peanut butter; 59 milliliters crushed peanuts; 1 red bell pepper, chopped; 340 grams package rice noodles; 237 milliliters salsa; 454 grams package skinless, boneless chicken breast halves, cut into chunks; 237 milliliters chopped snow peas; 2 Tbsps soy sauce; 1 yellow bell pepper, chopped

Need a dairy free main course? Slow Cooker Chicken Pad Thai could be a super recipe to try. One portion of this dish contains around 29g of protein, 19g of fat, and a total of 525 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 3 hours and 35 minutes. Head to the store and pick up snow peas, salt and ground pepper, soy sauce, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

Heat a slow cooker on Medium.

Equipment you will use

Slow Cooker

Heat a non-stick frying pan over high heat; cook chicken in hot pan until browned on all sides, about 5 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Transfer chicken to slow cooker.

Ingredients you will need

Whole Chicken

Equipment you will use

Slow Cooker

Mix salsa, peanut butter, coconut milk, soy sauce, 2 tablespoons cilantro, garlic, ginger, lime zest, and lime juice in a bowl; pour over chicken. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Peanut Butter

Coconut Milk

Lime Juice

Lime Zest

Soy Sauce

Cilantro

Whole Chicken

Garlic

Ginger

Salsa

Equipment you will use

Bowl

Cook on Medium for 2 hours; add mushrooms, red bell pepper, yellow bell pepper, and snow peas. Continue to cook, 45 minutes to 1 hour.

Ingredients you will need

Yellow Pepper

Red Pepper

Mushrooms

Snow Peas

Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Bowl

Drain and rinse thoroughly.

Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.

Ingredients you will need

Bean Sprouts

Cilantro

Whole Chicken

Pasta

Peanuts

Equipment

Slow Cooker

Frying Pan

Bowl

Ingredients

Servings:

237milliliters

bean sprouts 59milliliters

coconut milk 2Tbsps

chopped fresh cilantro, or to taste 1teaspoon

grated fresh ginger 227grams

package sliced fresh mushrooms 3cloves

garlic, grated 6servings

salt and ground black pepper to taste 1

lime, zested and juiced 118milliliters

peanut butter 59milliliters

crushed peanuts 1

red bell pepper, chopped 340grams

package rice noodles 237milliliters

salsa 454grams

package skinless, boneless chicken breast halves, cut into chunks 237milliliters

chopped snow peas 2Tbsps

soy sauce 1

yellow bell pepper, chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.