Slow Cooker Chicken Pad Thai

Ingredients

• 1 cup bean sprouts 
• 0.3 cup coconut milk 
• 2 tablespoons cilantro leaves fresh chopped to taste
• 1 teaspoon ginger fresh grated
• 8 ounce mushrooms fresh sliced
• 3 cloves garlic grated
• 6 servings salt and ground pepper black to taste
• 0.5  lime zest juiced
• 0.5 cup peanut butter 
• 0.3 cup peanuts crushed
• 1  bell pepper red chopped
• 12 ounce rice noodles 
• 1 cup salsa 
• 16 ounce chicken breast halves boneless skinless cut into chunks
• 1 cup snow peas chopped
• 2 tablespoons soya sauce 
• 1  bell pepper yellow chopped

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Heat a slow cooker on Medium.
2. Heat a non-stick frying pan over high heat; cook chicken in hot pan until browned on all sides, about 5 minutes.
3. Transfer chicken to slow cooker.
4. Mix salsa, peanut butter, coconut milk, soy sauce, 2 tablespoons cilantro, garlic, ginger, lime zest, and lime juice in a bowl; pour over chicken. Season with salt and pepper.
5. Cook on Medium for 2 hours; add mushrooms, red bell pepper, yellow bell pepper, and snow peas. Continue to cook, 45 minutes to 1 hour.
6. Place noodles in a large bowl and cover with hot water. Stir and soak until softened, about 15 minutes.
7. Drain and rinse thoroughly.
8. Serve chicken mixture atop noodles on a serving dish and garnish with bean sprouts, peanuts, and 2 tablespoons cilantro.