If I had to pick one cuisine as my favorite, it would definitely be Thai food. Hands down.
If you asked my husband what is his least favorite? Thai food.
Yes, this is my sad life. I have not been to a Thai food restaurant in years. I actually did have the opportunity recently to go to what is supposed to be an amazing Thai place for a girl’s night out, but it ended up being scheduled on my husband’s birthday. So I stayed home and made him something he wanted. Sometimes life just likes to laugh in your face.
Despite our differences, we do have a mutual love for peanut butter. And the one dish that my husband will suffer through is Pad Thai. So, despite it’s name, my husband and whole family really like this dish. It has become a favorite that we have often. Not only because it’s super yummy, but because we almost always have the ingredients on-hand and it’s one of those stick it in the crockpot easy dinners. We especially like it on Sunday, and then all we have to do after church is make some noodles and we’re ready to go!
- 8 boneless, skinless chicken thighs
- 3/4 cup salsa (any variety)
- 1/3 cup peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1/2 teaspoon ginger
- 1/2 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
- 8 oz. pad thai noodles
- Place chicken in slow cooker sprayed with cooking spray.
- Mix remaining ingredients except the peanuts,cilantro and noodles; pour over chicken.
- Cover and cook on low for 7-8 hours or until chicken is cooked through.
- Remove chicken from the cooker and shred. Place back in the sauce.
- Cook noodles according to package directions.
- Serve chicken and sauce over noodles and top with peanuts, cilantro or sliced green onions, if desired.
If you can't find pad thai noodles, you can use any other that you can find. We've even used whole wheat linguini in a pinch and it was delicious!