by EMERSON SLOANE
All of the recipes we post here are tested for, you know, quality assurance. I've been looking for a great tasting pad thai recipe that wouldn't require hours of time or any terrible complexities but still be restaurant quality. I love Asian food. A lot. I grew up eating quite a bit of Korean food including kimchee and bulgogi, so any time Asian food is on the menu, I'm ready.
We do these slow cooker recipes so you can be at home around the table in the evenings with family and friends and still eat well. All of our recipes are good for you and you don't have to sacrifice taste to be healthy, either. So, set this and forget it, until you get home and are ready for some great tasting pad thai. This one is definitely a favorite for us after evaluating six or seven recipe options. One thing I'm a stickler about are the noodles. I'm particular about the types of noodles used for Asian dishes, so do yourself a favor and run to the store and get rice noodles. In a PINCH, if you absolutely can't get them, substitute fettuccine noodles. This recipe serves 6. For vegetarians, simply omit the chicken and substitute your favorite substitute before serving.
1 (16 ounce) package skinless, boneless chicken breast halves, cut into chunks
1 cup salsa
1/2 cup peanut butter
1/4 cup coconut milk
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro
3 cloves garlic, grated
1 teaspoon grated fresh ginger
1/2 lime, zested and juiced
sat and ground black pepper to taste
8 ounces sliced fresh mushrooms
1 yellow bell pepper, chopped
1 cup chopped snow peas
12 ounces (1 package) rice noodles
1 cup bean sprouts
1/4 cup crushed peanuts
2 tablespoons chopped fresh cilantro or to taste
Heat a slow cooker on Medium.
Heat a non-stick frying pan over high heat; cook chicken in hot pan until browned on all sides, about 5 minutes. Transfer chicken to 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.
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.
Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes. Drain and rinse thoroughly.
Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.
© 2015 Haven Style.