I had never had Pad Thai in my life until the hubby’s sister came to visit for Thanksgiving and she and her husband took us out for, you guessed it, Pad Thai! I loved it, but it wasn’t the cheapest and Dan and I don’t go out to dinner very often so I decided to find a recipe that we could try and make ourselves! I found a lot of recipes and none of them had all of the things that I wanted so I did what I always do and I took my favorite things from 3 or 4 recipes and smashed them all together and I got this recipe from it! I have a big place in my heart for Zucchini and onions, they add so much to everything you put them in! In the end the hubby liked this dinner more than I did, so he ate all of the leftovers, but that was good because it worries me that he doesn’t ever eat lunch!
Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 4 large chicken breasts
- 2 medium Zucchini sliced thin
- 2 medium onions coarsely chopped
- 1/2 cup chicken broth or 1/2 water w/ 1 bullion
- 1/4 cup soy sauce
- 1 tbsp ground cumin
- 3 clove garlic minced
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp cornstarch
- 2 cup peanuts
- 1/4 cup lime juice
- 4 whole green onions chopped
- rice noodles
- Cut chicken breasts into strips.
- Place the chicken breast strips, zucchini and onions into a slow cooker.
- Pour in the chicken broth, lime and soy sauce,
- Add cumin, garlic and red pepper.
- Stir to blend, then cover and cook on Low for 5 hours.
- Blend well. Stir the sauce back into the slow cooker, and place the lid on the pot.
- Cook on high for an additional 15-30 minutes.
- Put medium pot of water on to boil.
- Once boiling add noodles, once noodles are tender, drain them and portion out.
- Add pad Thai on top of noodles.
- Top with green onions and peanuts or cilantro if you want!
- Enjoy!
