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Pad Thai
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3 boneless skinless chicken breasts
1 cup salsa (any kind)
1/2 cup peanut butter (I use crunchy)
1 lime (use zest and juice)
2 tablespoons soya sauce
1 teaspoon grated fresh ginger
3 cloves grated fresh garlic
1/4 cup coconut milk (i've made it without)
8 ounces mushrooms (sliced)
1 red bell pepper, chopped (optional)
1 yellow bell pepper, chopped (optional)
1 cup chopped snow peas (optional)
1 cup bean sprouts
1/4 cup peanuts (crushed)
fresh cilantro, salt and pepper
egg noodles (cooked)
Heat crockpot to medium. Cut chicken into chunks. Heat frying pan on high. Sear chicken, throw into crockpot. In a bowl mix Salsa, peanut butter,soya sauce,ginger,garlic, juice and zest of 1 lime, 2 tbl of fresh chopped cilantro, and coconut milk; pour over chicken.
Salt and Pepper to taste. Put lid on crockpot
10. After 2 hours cooking (should be almost to a simmer), if not turn crock up a bit.
When at a slow simmer, add mushrooms.
After another hour, add chopped bell peppers and chopped snowpeas. Should have about and 45 minutes to an hour left to cook. Serve on noodles, then top with bean sprouts,fresh cilantro and crushed peanuts.
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".
6 servings 14 carbs
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