SLOW COOKER PAD THAI MY WAY ENJOY DAN:

                  SLOW COOKER  PAD THAI MY WAY by CHEF DAN:

Serves 12              (FOR THE SLOW FOOD POTLUCK)

INGREDIENTS:

2 tablespoons sesame oil

3 pounds, boneless, skinless, chicken breasts

Salt and pepper to taste

1 (19 Oz) can May Ploy coconut milk

3 tablespoon tamarind paste

4 tablespoon red curry paste

1 cup creamy peanut butter

1 (14 Oz) can straw mushrooms

1 cup chicken broth

1/4-cup soy sauce

3 tablespoons palm sugar

1 onion, sliced

6 garlic cloves

1 thumb size fresh ginger, grated

2 red bell peppers, sliced

5 Thai chili peppers, seeded

2 tablespoons lime juice

2 (8 Oz) packages of rice noodles

Garnish with scallions, cilantro and dry roasted peanuts

DIRECTIONS:

1.    In a skillet over medium-high heat add oil and when sizzling.

2.    Season the chicken and then add to the hot skillet.

3.    Saute for all sides for about 4 minutes.

4.    Add to the slow cooker.

5.    Add in the coconut milk next 7 ingredients to the slow cooker.

6.    Give a stir.

7.    Add onion and next 5 ingredients to the slow cooker.

8.    Then stir again.

9.    Cook on low for 5-6 hours

10.  At the 4-hour mark add the rice noodles and mix well.

11. Garnish with scallions, cilantro and dry roasted peanuts.

ENJOY DAN:                                                                              HALLELUJAH!!