- 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
- salt and ground black pepper to taste
- 1 (8 ounce) package sliced fresh mushrooms
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped snow peas
- 1 (12 ounce) 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.
03/27/2018
recipepes.com
Slow Cooker Chicken Pad Thai, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
