Since pressure cooking is all the rage these days, I wanted to incorporate my favorite sauce into a new pressure cooker recipe.
I used the Crock-Pot® Express Crock Multi-Cooker to pressure cook chicken breasts in the peanut sauce, then tossed the chicken with rice noodles. Easy as that, I had one delicious new recipe for dinner!
Thai peanut sauce, sautéed vegetables and pineapple top this quick and easy rice bowl recipe, that’s both vegetarian and gluten free.
I have a confession to make, when it comes to cooking rice, I overshoot it every time by about 2-4 cups. I’m not sure what my deal is, I guess I just really have a phobia of running out of cooked rice!
But today that leftover cooked rice, along with some leftover Thai Peanut Sauce, came in very handy to make this epic new recipe!
Thai Chicken Salad combines shredded chicken, carrots, cabbage, walnuts & Thai Peanut Sauce. Placed on endive spears, they are the perfect party appetizer!
Did you know that today is “National Walnut Day”? To celebrate I made this Thai chicken salad with walnuts and my favorite Thai Peanut Sauce!
Inspired by endive filled appetizers I had at a bridal shower last weekend, I placed the chicken salad on endive spears for a beautifully presented dish that would make the perfect party “finger food” for any gathering!
Roti Bread is covered in slow cooked Thai Peanut Pulled Pork, then grilled & topped with bean sprouts, carrots & cilantro in this unique Thai Pizza recipe!
It’s Friday, the perfect time to set sail into the weekend with something totally new, totally unique and totally scrumptious!
After making homemade roti bread this week to dip into my yummy Curry Potato and Mushroom Soup, I knew I had to find an innovative and awesome use for the leftover bread!
My mind immediately went to pizza because well… I LOVE pizza!
Since my inspiration for the Roti Bread came from my favorite Thai restaurant I thought, Thai Pizza! But this couldn’t just be a traditional Thai Chicken Pizza like everyone else does, oh no, I had to put my own twist on it!
I decided to slow cook a pork shoulder with my delicious Thai Peanut Sauce, shred the pork then place it on top of the pizza with some of my favorite “Thai Food Accouterments” like bean sprouts, carrots and cilantro.
The result was a trip to melt-in-your-mouth delicious town!
Place the pork shoulder in a crock pot. Combine all of the other ingredients for the pulled pork in a blender. Blend until smooth and creamy. Reserve one cup of the sauce then pour the rest over the pork.
Cover and cook for 3-4 hours on high or 6-8 hours on low.
Remove the pork from the crock pot and shred. I used the shredding blade on my awesome food processor to get a very fine shred, but shredding the good ol’ fashioned way with two forks works just as well!
Place the shredded pork back into the crock pot with the sauce and mix well.
Roti Bread Pizza Instructions
Evenly spread the reserved cup of peanut sauce on each slice of roti bread, then top each pizza with the pulled pork.
Place on a grill over medium heat for 4-5 minutes. Remove from the grill and top with the bean sprouts, carrots, cilantro, green onions and peanuts.
Serve each pizza with a wedge of lime for juicing on top of the pizza. This adds a nice juicy, flavorful tang!
Throw the pork into the crock pot in the morning, then easily toss these pizzas together for dinner that evening!