Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles

paleopot.com

Molly

2 to 3 pounds of chicken thighs or breasts (skin removed).

2 medium zucchini.

1 large carrot.

1 handful of bean sprouts (optional).

1 small bunch of green onions (for sauce and garnish)

1 cup of coconut milk.

1 cup of chicken stock.

2 heaping tablespoons of SunButter (sunflower seed butter, to replace peanut flavor).

1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).

2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.

2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).

2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.

1 tsp of cayenne pepper.

1 tsp of red pepper flakes.

Salt & Pepper for seasoning the chicken.

Chopped cashews for garnish (optional).

Chopped cilantro for garnish (optional).

Directions at paleopot.com

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