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Paleo Slow Cooker Chicken Pad Thai with Veggie Noodles

| May 20, 2013 | 15 Comments More


This recipe has been brewing in my head for a while now and I finally got around to trying it. I’ve long had a theory that if you nested veggie noodles on top of a liquid base in a slow cooker that they would steam cook nicely, without turning to mush. I can now report that my theory is now a law. Well, it’s not that serious, but it works and you should try it. This method opens a entire new creative culinary doorway for me, and I hope it does the same for you as well. You have to be one heck of a foodie to share the same type of excitement I have over this, or just really like pad thai, and who doesn’t really like pad thai?

Anyways. To make this recipe you are going to need veggie noodles. You can do this on the cheap by just using a knife (and taking lots of time), or using a vegetable peeler (not as pretty but it works), but Ideally you’ll want to spend between $20 and $30 on a spiral slicer to make really really cool veggie noodles. If you are loving the paleo lifestyle, and miss your noodles, I suggest you drop the bucks on a spiral slicer. You won’t regret it. I’d recommend you get the Paderno World Cuisine Tri-Blade Spiral Slicer. It is the one I use and is pictured below. Everyone I know that has one not only falls in love with it, but also goes on an initial rampage turning veggies into noodles, more noodles than humanly necessary. Yes, it’s that life-changing good.





I seasoned and browned my chicken thighs first.



Chicken nestled into the Thai sauce.



This Paderno Spiral Slicer is so cool. Click the picture to get one!


How you should “nest” your noodles in your slow cooker.


What you need:

  • 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).

How you make it:

  1. Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. This step is completely optional.
  2. In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.
  3. Add your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper.
  4. Stir well until your SunButter is completely dissolved.
  5. Place your chicken breasts or thighs into your base liquid.
  6. Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts.
  7. Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well.
  8. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed.
  9. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
  10. Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.
  11. To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid.
  12. Removed your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well.
  13. Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!




You should cook these too:


Category: #21DSD Approved, Chicken

Comments (15)

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  1. This is going down soon. ERMG I love pad thai.

  2. marcia says:

    this looks getting the slicer and then I am going to make this cant wait i miss pad thai…thankyou

  3. Amy S. says:

    Love it! Soo good! Thank you!

  4. Rosetta says:

    Hi! everyone,
    I was reading your article in your titled” Paleo Slow Cooker Chicken Pad with Veggie Noodles” in your site ”” I absolutely love your recipe.Looks amazing and very delicious. I think the readers of my iPad would love it too.

  5. M. Walker says:

    This recipe is sooooo delicious! I’ve shared it with family members who aren’t paleo and they love it too!

  6. Alena says:

    Best pad Thai EVER!!! LOVE, LOVE, LOVE! Only thing I did different is adding a head of cabbage (I 3x the recipe) and added sweet potato “noodles” quickly stir fried in sesame oil then added water for quick “wilting”. This is wonderful!!!

    • amy says:

      I don’t quite get how you did the sweet potato noodles. They’re hard when you get them…so you fried them when they were hard and then added water? Or vice versa? And then added them to the crockpot? I’d love to know how you did this!

  7. Love this recipe and a pad thai fan. Always wanted to make pad thai in my slow cooker

  8. Anne says:

    I LOVE this recipe!! So yummy and so ridiculously easy! My hubby even loves this meal!! I love throwing everything in there and smelling it through my house while I’m working! SO good!

  9. Nicole brown says:

    This looks fantastic! can’t wait to try it!

  10. Thanks for every other excellent post. Where else could anyone get that type of info in such a perfect manner of writing? I’ve a presentation subsequent week, and I am at the search for such information.

  11. John Davies says:

    I’ve made this several times with great result. I treat it more like a noodle soup and take it to work in my CrockPot travel warmer.

  12. Lydia says:

    Do you always cook like this and eat this well? Wow, again, I’m amazed!

    I really need to get a spiralizer!

    Thanks for sharing this recipe in my 125+ Gluten-Free Slow Cooker Recipes post!

  13. Angela says:

    This recipe is amazing! I had no idea it was going to be so flavorful! I didn’t use any fish sauce and it was still delicious. I used cashew butter for the nut butter. It is spicy hot like Southeast Asian food, too much for kids, but the adults loved it. I didn’t have the carrots, but made noodles out of a yam with the spiralizer, along with the zucchini noodles. I will definitly be making this again. Thanks for the wonderful recipe!

  14. Becky says:

    This is awesome! Can’t wait to try…I don’t have a spiral slicer (yet), but I make veggies noodles by creating a chiffonade of collard greens (ribs removed) and blanch for just a few minutes in boiling water. The key is making them super thin!

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