Wednesday, 20 August 2014

Slow Cooker Chicken Pad Thai

I've been experimenting with new meals lately. Some aren't working out so well, but every once in a while I come across something that really works. Daddy Ladybug loves Pad Thai, so I've been working on a twist on the traditional recipe that works for the slow cooker. 

Slow Cooker Chicken Pad Thai

2 Tsp Tamarind Paste*
1/4 cup Fish Sauce
2 Tbsp Chili Sauce (I used sriracha) 
2 Tbsp Lime Juice
3/4 cup Chicken Broth
4 cloves Garlic, minced
1 Onion, sliced thin
4 Chicken Breasts, cubed
1/2 cup Crunchy Peanut Butter
2 Tbsp Cornstarch + water
Green Onions
Bean Sprouts
Hot Thai Chili Peppers
Lime wedges
Cooked Rice Noodles

*Tamarind paste can be found in the asian section of your supermarket or at asian/indian stores, sometimes also called Tamarind Concentrate, in a pinch, substitute low sodium soy sauce (you probably will need to add more to get the flavour of concentrated Tamarind).

Combine tamarind paste, fish sauce, chili sauce, lime juice,  & chicken broth together in a bowl and mix well to dissolve tamarind. Add chicken, garlic, onion and sauce together in slow cooker. Cook on low for 5 hours or high for 3 hours.

About 1/2 hour before serving, add peanut butter and a mixture of cornstarch and enough water to dissolve the cornstarch. Stir well and replace the lid. Cook for another 1/2 hour then add cooked noodles. Toss to coat noodles and serve with cilantro, green onions, bean sprouts, hot peppers, and lime. Best served immediately.

Enjoying a little taste of Thailand straight out of the slow cooker...


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