Best 5 Nats Version Of Crock Pot Easy Pad Thai Recipes

SLOW-COOKER PAD THAI

Steps:

• Place chicken in a 1-1/2- or 3-qt. slow cooker. In a small bowl, combine the next 6 ingredients; pour over chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4 hours. Remove chicken; cool slightly. Shred chicken with two forks and return to slow cooker., In a large saucepan, cook noodles according to package directions. In a small nonstick skillet, heat butter over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains., Drain noodles. Stir eggs and noodles into slow cooker. Top with green onions, peanuts and cilantro.Freeze option: Double the chicken mixture. Freeze half of cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare noodles and eggs as directed; stir into chicken mixture. Garnish as desired.

NAT'S VERSION OF CROCK POT EASY PAD THAI

Steps:

• Heat crock to med.
• Cut chicken into chunks.
• Heat frying pan on high.
• Sear chicken, throw into crock pot.
• In a bowl mix:.
• Salsa, peanut butter, soya sauce, ginger, garlic, juice and zest of 1 lime, 2 tbsp of fresh chopped cilantro, and coconut milk.
• Pour over chicken.
• Salt and Pepper to taste.
• Put lid on crock.
• 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 snow peas.
• 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".

EASY PAD THAI

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

ONE-POT PAD THAI RECIPE BY TASTY

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!

EASY PAD THAI

Steps:

• Soak noodles according to package instructions. Drain.
• In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
• Transfer eggs to a plate.
• Add noodles, scallion greens, and sauce to skillet.
• Cook, tossing constantly, until noodles are soft (about 1 minute).
• Add egg mixture and toss to coat, breaking eggs up gently.
• Serve noodles with lime wedges, topped with cilantro and peanuts.