While in Caifornia a month or so ago, we were introduced to Pad Kee Mao, otherwise known as Drunken noodles. It is usually called drunken noodles because it can be very spicy and requires you to drink a lot to calm the flavor. Although this one is generally not super spicy, unless you get out of control on the red pepper flakes. My kids love this one, and you can add different veggies to change it up or add more variety. Hope you enjoy it.
Wednesday, October 2, 2013
We have been on a Thai kick around here, my son has decided it is his favorite thing to eat. I ran across this recipe the other day and when I say you made it in the crock-pot I was sold. I put it in first thing in the morning and forgot about it until dinner time, and it was delicious. My son normally does not eat anything with peanut butter, but he kept asking for more, I guess that means it was good. It's a super easy recipe, and with all the peppers i've frozen from my garden it will be an easy one to make this winter as well.
In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste, soy sauce, garlic and ginger; mix in the chicken, peppers and onion.
Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
Twenty minutes before serving, soak the rice noodles in hot water. When noodles are soft, pour sauce mixture into a large frying pan and add noodles. Stir the peas into the mixture, and cook, covered, until noddles are pan fried to desired firmness. Remove pan from heat and sprinkle with the cilantro; serve with the lime wedges, if desired.