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rice noodles

Crockpot Pad Thai

March 7, 2015 By admin@thisiswhyimfull.com Leave a Comment

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#crockpot #slowcooker

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!

#crockpot #slowcooker
Crockpot Pad Thai
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings Prep Time
6 -8 15 minutes
Cook Time
360 minutes
Servings Prep Time
6 -8 15 minutes
Cook Time
360 minutes
#crockpot #slowcooker
Crockpot Pad Thai
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 -8 15 minutes
Cook Time
360 minutes
Servings Prep Time
6 -8 15 minutes
Cook Time
360 minutes
Ingredients
  • 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
Servings: -8
Units:
Instructions
  1. Cut chicken breasts into strips.
  2. Place the chicken breast strips, zucchini and onions into a slow cooker.
  3. Pour in the chicken broth, lime and soy sauce,
  4. Add cumin, garlic and red pepper.
  5. Stir to blend, then cover and cook on Low for 5 hours.
  6. Blend well. Stir the sauce back into the slow cooker, and place the lid on the pot.
  7. Cook on high for an additional 15-30 minutes.
  8. Put medium pot of water on to boil.
  9. Once boiling add noodles, once noodles are tender, drain them and portion out.
  10. Add pad Thai on top of noodles.
  11. Top with green onions and peanuts or cilantro if you want!
  12. Enjoy!
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Filed Under: Crock Pot, Dinner Tagged With: Crockpot Pad Thai, dinner crock pot recipes, free crock pot recipes, free slow cooker recipes, im full, pad thai, pad thai recipe, slow cooker pad thai, this is why im full

Chicken Stir Fry

October 15, 2014 By admin@thisiswhyimfull.com Leave a Comment

chicken-stir-fry

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!

Chicken Stir Fry
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 -8 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 -8 10 minutes
Cook Time
15 minutes
Chicken Stir Fry
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 -8 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 -8 10 minutes
Cook Time
15 minutes
Ingredients
  • 2 lb chicken breasts
  • 1 lb rice noodles
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 bunch broccoli cut into florets
  • 2-3 whole Carrots thinly sliced
  • 1 can sweet corn 16 oz can
  • 1 whole red bell pepper chopped
  • 1 cup Onion diced
  • 1 can sliced water chestnuts drained, 8-ounce
  • 1 cup chicken broth
  • 1/4 cup hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp powdered ginger
  • 2 tbsp cornstarch
Servings: -8
Units:
Instructions
  1. In a large skillet, heat the oils over medium-high heat.
  2. Add the chicken and cook for 4 to 5 minutes or until lightly browned.
  3. Add broccoli, carrots, pepper, corn, and onion and cook an additional 5 minutes, stirring frequently.
  4. Stir in the water chestnuts.
  5. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch.
  6. Add to chicken mixture and bring to a boil over medium-high heat.
  7. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Cook noodles according to instructions and serve with stir fry mix.
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Filed Under: Dinner Tagged With: chicken and rice noodles, chicken stir fry, dinner recipe, powdered ginger, rice noodles, simple dinner, soy sauce and chicken, stir fry dinner, stir fry lunch

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