Crockpot Pad Thai

Like Thai food? I do. Perhaps more than most, but I just like good food any way you give it to me. I had never made pad Thai before have had a hankering for a while now for it. Now, for those if you who have never had it and like peanut butter….you simply must try it! Deliciously rich peanut sauce with tender chicken that literally falls apart. Try it out or try this at home. I found a recipe for this on Pinterest (it’s pinned on my entree’s board if you want to check it out) but if course I had to tweak it to my liking by adding and removing items. One of the things I liked about this recipe was how incredibly easy it was to put together. On the days where I get to actually take a shower in the evening I don’t want to have to mess in the kitchen too much so we don’t have to eat too late and I don’t go to bed with a wet head (can I get an amen from all the new moms out there?) So, the crock pot gets brought out. I would not leave this cooking all day though. For those who work outside the home this would be one for the timer or one to put on over lunch. I also think this would be excellent as a vegetarian dish with either tempeh or tofu added when the peanut sauce is added. This is another great gluten free, dairy free and sugar free meal to warm your body and fill your belly with a protein punch. As always if you try it come back to let me know what you thought! Enjoy!

4-6 chicken breasts (see instructions for making vegetarian)
2 medium onion, coarsely chopped
1/2 cup chicken broth (or 1/2 cup water w/1 bullion)
1/4 cup soy sauce or tamari
1 Tblsp ground cumin
3 cloves garlic, minced
1/2 Tblsp. fresh ginger, minced/grated
1/2 teaspoon ground red pepper
salt and pepper to taste
2 tablespoons cornstarch
2/3 cup crunchy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
4 green onions, chopped
rice noodles, rice or udon noodles

Cut chicken breasts into strips. Place the chicken breast strips and onions into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, add cumin, garlic, red pepper and ginger. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours. Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. Blend well. Stir the sauce back into the slow cooker, and place the lid on the pot. If you wanted to omit the chicken and use either tofu or tempeh now seems like the time to add that. Cook on low for an additional 15-30 minutes. Send hubby to garden to pick green onions planted in fall. Put medium pot of water on to boil. Once boiling add noodles (I used udon, however rice noodles are traditional and better…I just didn’t have them and used what I had). If you use rice noodles this is a dairy free, sugar free, gluten free meal. 🙂 Once noodles are tender, drain them and portion out. Add pad Thai on top of noodles. Top with green onions (also add peanuts, sprouts or cilantro if you want!) Enjoy good company and a good healthy meal. As always, if you try this dish come back and let me know how you liked it!