Make this popular dish at home in just 30 minutes! Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews.Chicken Pad Thai is a flavorful noodle stir-fry full of vegetables, chicken, rice noodles, eggs, and peanuts in a sweet and savory sauce. Add back some of the remaining sauce/broth from the crock to the meat and mix well. Debone if necessary, then chop into strips. To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid. The goal is for them to be steamed, not stewed.Ĭook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.Ĭook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly.

Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well. Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts. Place your chicken breasts or thighs into your base liquid. Stir well until your SunButter is completely dissolved.

If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.Īdd your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper. In your crock, add your coconut milk and chicken stock. If you have time, brown your chicken in a cast iron skillet to get the flavors going. Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder.

Slow cooker pad thai