@406bbq: Thai Peanut Chicken & Noodles 🥜🍜 Crockpot Series Episode 16: Thai Peanut Chicken & Noodles This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you’ve got. This Thai-inspired dish was so good: tender chicken, creamy peanut sauce and noodles coated in all that flavor! Ingredients: 2 lb boneless, skinless chicken thighs 2 tablespoons of Butter, for searing 1 can (13.5 oz) full-fat unsweetened coconut milk ¼ cup low-sodium shoyu (soy sauce) 2 Tbsp brown sugar 2 Tbsp minced garlic 1 Tbsp grated ginger 2 Tbsp Thai red curry paste, or less for milder heat ¾ cup creamy peanut butter 2 Tbsp fresh lime juice 14 oz dry flat rice noodles 1 red bell pepper, thinly sliced 1 cup shredded carrots 1 large sliced onion to put at bottom of crockpot Toppings: Chopped peanuts Sliced green onions Chopped cilantro Optional slurry: 1 Tbsp cornstarch + 1 Tbsp cold water Instructions: 1. Give the chicken thighs a hard sear in butter until nicely browned on both sides. Transfer to the crockpot. 2. Mix coconut milk, shoyu, brown sugar, garlic, ginger and curry paste. Pour over chicken. Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until tender and at least 165°F internally. 3. Remove chicken and keep covered. Add bell pepper and carrots to the sauce. Cook on HIGH 20–30 minutes, until just tender. 4. Whisk peanut butter with about 2 cup of hot crockpot liquid until smooth, then stir it back into the sauce. 5. If the sauce needs thickening, stir in the cornstarch slurry. Cook on HIGH until gently bubbling and thickened. For a quicker finish, transfer sauce to a saucepan and gently simmer, stirring, for 1–2 minutes after adding the slurry. 6. Prepare noodles separately according to the package and drain. Cut chicken into chunks and return to the sauce. Stir in lime juice and gently toss in noodles. Add a splash of hot water only if needed to loosen. 7. Top with peanuts, green onions and cilantro. Serve immediately—the noodles soak up the sauce as they sit! Note: if sauce is to thick, add warm water or low-sodium chicken broth, 1–2 tablespoons at a time, gently stirring until the sauce loosens and coats the noodles. Save this one for your next dinner! 🍜 #peanutnoodles #thaifood #crockpot #mealprep #EasyRecipe

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Wednesday 11 November 2026 23:24:48 GMT