We live in the midwest and it’s a really long way to any decent Thai restaurants. I found this recipe that combines two of my favorite things – slowcooking and Thai and I was like, sure I’m going to try it and see what happens. You know what? I didn’t think it was half bad, in fact it was so good my extremely picky husband ate it and he LIKED it. He wants me to make it again.
I have forgotten where I got the recipe, so I apologize to the source. I also apologize to any Thai chefs who read this and wonder what the heck I’m trying to pass off as Thai food. Cut me some slack ok, I said it was a long way to any authentic Thai food.
SlowCooker Thai Chicken and Noodles
1 1/2 lb chicken cut into 1/2 inch pieces
1 red bell pepper, cut into short thin strips
1 1/4 cups chicken broth, divided
1/4 cup soy sauce
3 cloves garlic, minced
3/4 tsp red pepper flakes
2 tbsp cornstarch
3 green onions, cut into 1/2 inch pieces
1/3 cup creamy or chunky peanut butter
12 oz hot cooked vermicelli pasta
3/4 cup peanuts or cashews chopped
3/4 cup cilantro chopped
Place chicken, bell pepper, 1 cup of broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with remaining 1/4 cup broth in small bown until smooth. Turn slow cooker on High. Stir in green onions, peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts or cashews and cilantro.
I hope you enjoy this!