Stir fry the chicken, shrimp, tofu, bell peppers and scrambled eggs. Remove lid stir in 2-1/2 cups bean sprouts.Ģ.Serve pad Thai topped with remaining 1 cup bean sprouts, cilantro and peanuts from kit serve with lime wedges, if desired. Make the Pad Thai sauce by combining the fish sauce, soy sauce, rice vinegar, brown sugar, sriracha and peanut butter. Release pressure on Instant Pot let stand 2 minutes. Place lid on Instant Pot and seal vent select high pressure and cook 3 minutes.

Stir in pepper, onion, sauce from kit and 2/3 cup water arrange noodles on top of chicken and vegetables. Put the coconut milk, chicken stock, sunflower seed butter, coconut aminos, fish sauce, ground ginger, garlic and cayenne pepper in the Crock Pot and stir. Easy Slow Cooker Thai Peanut Chicken Noodles Add chicken, onions, carrots and bell peppers to a slow cooker.

Add chicken cook 3 minutes or until browned, stirring occasionally. Easy Slow Cooker Thai Peanut Chicken Noodles.

3/4pound Miller’s Boneless Skinless Chicken Breasts, cut crosswise into 1/2-inch stripsġ.In 6-quart Instant Pot, heat oil on “Sauté-More” setting.

Slow cooker chicken pad thai