Nats Version Of Crock Pot Easy Pad Thai Recipes

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.

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.

Steps:

• soak noodle in hot water until stringy but will not break
• heat wok or deep frying pan to about 300 degrees.
• add oil and scramble egg.
• add noodle and stir fry until midway to tender noodle.
• add sugar, fish sauce, salt, vinegar and stir fry until wet ingredients are soaked through.
• add onions and stir fry until cooked.
• add crushed peanut, shredded carrot, and beansprouts to top (optional).
• serve immediately for best taste.

Steps:

• Cook noodles in boiling water for 3 minutes, or until tender.
• Drain.
• Rinse with cold water and drain again.
• Set aside.
• To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl.
• Set aside.
• Heat oil in a large, non-stick wok or skillet over medium heat.
• Add onions and garlic.
• Cook and stir until onions are tender, about 3 minutes.
• Add sauce and bring to a boil.
• Add cooked noodles, bean sprouts, carrot, green onions and cilantro.
• Mix well.
• Cook until noodles are heated through, about 2 minutes.
• Srpinkle individual servings with chopped peanuts.

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.

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!

Steps:

• Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
• Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
• In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
• Serve immediately, garnished with peanuts, cilantro and sliced limes.

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".