SLOW-COOKED THAI DRUNKEN NOODLES
I really love pad kee mao and was inspired to try my recipe in the slow cooker on a really busy day. It came out tasting great! I was so happy to have it ready to go when we got home. You can easily substitute chicken, turkey or beef for pork. -Lori McLain, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place pork, onion, corn, if desired, peppers and mushrooms in a 6- or 7-qt. slow cooker. Whisk broth, soy sauce, honey, garlic, Sriracha chili sauce and ginger until blended; pour over top. Cook, covered, on low 5-6 hours or until pork is cooked through and vegetables are tender., Meanwhile, cook pasta according to package directions; do not overcook. Drain noodles and rinse under cold water. Stir noodles and peas into slow cooker; let stand 15 minutes. Garnish with basil.
Nutrition Facts : Calories 360 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 1467mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 2g fiber), Protein 21g protein.
SLOW-COOKER PAD THAI
I love pad thai, but I hate standing over a hot stir-fry-especially in the summer. This slow cooker version lets me keep my cool and enjoy pad thai, too. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 482 calories, Fat 12g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 891mg sodium, Carbohydrate 59g carbohydrate (14g sugars, Fiber 2g fiber), Protein 34g protein.
NAT'S VERSION OF CROCK POT EASY PAD THAI
This was created one evening, when I was in "need" of a Pad Thai. These were the things I had on hand, thus it's creation. It can easily be made on stove top (much faster).Don't be afraid to add ingredients, or to leave any out. It's all a matter of taste, but this is the way we enjoy it most!I enjoy this more than going out for a Pad Thai now!
Provided by Nat Da Brat
Categories Chicken Breast
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 17
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".
ONE-POT PAD THAI RECIPE BY TASTY
Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro
Provided by Tasty
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
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!
Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams
EASY PAD THAI
It does take a little time to measure out the ingredients for this easy to like noodle dish from Thailand, but the cooking is a snap-and the whole meal is in the wok.
Provided by Olha7397
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak noodles in warm water for 15 minutes; drain and set aside.
- In large wok or deep skillet, heat oil over high heat; stir fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir fry for 1 minute.
- Stir in stock, fish sauce, sugar, lime juice and ketchup; stir fry for 1 minute. Add noodles; toss to combine.
- Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime. Makes 4 servings.
- Canadian Living's Best.
Nutrition Facts : Calories 546.9, Fat 20.9, SaturatedFat 5.3, Cholesterol 148.7, Sodium 347.4, Carbohydrate 67.8, Fiber 4.3, Sugar 11.8, Protein 23
VEGAN PAD THAI RECIPE BY TASTY
Here's what you need: rice vinegar, soy sauce, brown sugar, vegan worcestershire, tamarind paste, dried rice noodles, peanut oil, green onion, red thai chiles, garlic, carrots, bean sprout, roasted unsalted peanut, tofu
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
- Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
- Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
- Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
- Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
- Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
- Add the sauce and stir to combine.
- Add the tofu, stir to incorporate, and remove the pan from the heat.
- Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
- Enjoy!
Nutrition Facts : Calories 1029 calories, Carbohydrate 160 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, Sugar 52 grams
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