Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles
INGREDIENTS
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2 to 3 pounds of chicken thighs or breasts (skin removed).
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2 medium zucchini.
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1 large carrot.
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1 handful of bean sprouts (optional).
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1 small bunch of green onions (for sauce and garnish)
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1 cup of coconut milk.
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1 cup of chicken stock.
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2 heaping tablespoons of SunButter (sunflower seed butter, to replace peanut flavor).
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1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
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2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.
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2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
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2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
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1 tsp of cayenne pepper.
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1 tsp of red pepper flakes.
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Salt & Pepper for seasoning the chicken.
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Chopped cashews for garnish (optional).
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Chopped cilantro for garnish (optional).
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