And really, how can Pad Thai that is Paleo Friendly be a bad thing... even my picky twelve year old ate it. I'm hankering for more to have for dessert. No really. SOOO GOOD.
What you will need:
2 gallon sized freezer bags
2 quart sized bags
1 Sandwich bag
Write on outer gallon bag: Chicken Pad Thai (needed day of cooking: coconut oil, cilantro, lime wedges, cashews and siracha)
Label gallon sized bag (#1 Chicken Mixture) put in the following ingredients:
1.5lbs chicken, (Cut into bite sized chunks)
5 cloves of garlic (chopped finely, I used the PC garlic press)
1 bunch green onions (only the white ends and a it of green. Save rest for later)
Salt and Pepper
1 TBS of Ground Ginger
Shake the bag well to mix all the ingredients together. Place into outer bag.
Label quart sized bag "#2 Sauce" put in the following ingredients:
3 TBS of Fish Sauce
1 TBS of Coconut Aminos
1 cup coconut milk
1 cup chicken stock
3 Heaping TBS of Sun Nut Butter
Squish bag well once sealed and put into outer bag.
Label quart sized bag "#3 Veggies" put in the following ingredients:
2 carrots (washed, peeled, and sliced thin like noodles.I used my potato peeler to get thin slices)
2 zucchini (washed, peeled, and sliced thin like noodles.)
1-2 cups of Bean Sprouts (optional but sooooo good)
Label sandwich bag with "add after" and put the remaining green onions.
Have on hand the day of cooking:
Coconut oil
Cilantro
Lime wedges (Optional)
Cashews (Optional)
Siracha (Optional)
When it's time to cook your meal, thaw in the frig the night before.
To cook:
1. Heat wok or large frying pan on med-high. Add bag #1 to the skillet and cook chicken completely.
2. Next add #2 Sauce and mix well. Bring to slow simmer.
3. Next add #3 Veggies, but only set the veggies just on the top of the bubbling mixture. You want to steam them not boil them. Allow the mixture to steam for 3-5 minutes or until your veggies are cooked the way you prefer.
5. Serve with or without the broth but top with the "add after" green onions. This is also the moment you would top with cashews, siracha, and fresh squeezed lime. Add the siracha for an extra KICK!
YUMMMMM! We will make this A LOT! It was such a hit!
And there are crockpot directions! So you can either do this meal immediately, go in the freezer for later then on the stove (cooks up in 10 minutes), or allow your cockpot to do the work.
WIN!
Crockpot directions
What you will need:
2 gallon sized freezer bags
1 quart sized bag
1 Sandwich bag
Write on outer gallon bag: Crockpot Chicken Pad Thai (needed day of cooking: cilantro, lime wedges, cashews and siracha)
Label gallon sized bag (#1 Chicken and sauce mixture) put in the following ingredients:
1.5lbs whole chicken breasts
5 cloves of garlic (chopped finely, I used the PC garlic press)
1 bunch green onions (only the white ends and a it of green. Save rest for later)
Salt and Pepper
1 TBS of Ground Ginger
3 TBS of Fish Sauce
1 TBS of Coconut Aminos
1 cup coconut milk
1 cup chicken stock
3 Heaping TBS of Sun Nut Butter
Squish bag well once sealed and put into outer bag.
Label quart sized bag "#2 Veggies" put in the following ingredients:
2 carrots (washed, peeled, and sliced thin like noodles.I used my potato peeler to get thin slices)
2 zucchini (washed, peeled, and sliced thin like noodles.)
1-2 cups of Bean Sprouts (optional but sooooo good)
Label sandwich bag with "add after" and put the remaining green onions.
Have on hand the day of cooking:
Cilantro
Lime wedges (Optional)
Cashews (Optional)
Siracha (Optional)
Cooking directions: Thaw in your frig the night before.
Add Chicken and sauce mixture to the bottom of the crock pot. Try to get everything out of the bag, because this sauce is sooooo good. ;)
Now carefully set your veggie noodles on top of your liquid and meat base.We want them steamed not stewed.
Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.
Remove your chicken and slice into bite sized chunks. Throw it back into the crockpot and stir it p. There will be lots of broth, but if you use a pasta spoon, you should get just the right amount in your bowls. You can always ladle in more.
Top with cilantro, green onions, cashews, and a squeeze of lime. Add the siracha for an extra KICK!
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