Recipes..SLOW COOKER THAI SWEET CHILI CHICKEN yummy

INGREDIENTS
For the Sauce:
� cup brown sugar
6 tablespoons soy sauce
� cup rice vinegar
4 teaspoon sriracha sauce
1 lime juice
1 teaspoon fish sauce
1 teaspoon sesame oil
2 cloves garlic, minced
For the Pad Thai:
1 pound shrimp peeled, deveined
12 ounces Thai Rice Noodles
1� tablespoons oil
3 eggs
1� cups bean sprouts
1 cup matchstick carrots
1 red bell pepper, sliced thin
2 green onions, sliced thin
3 tablespoons cilantro, chopped
� cup dry roasted peanuts, chopped
INSTRUCTIONS

Prepare noodle according to package using the stir-fry method and drain.
Mix all sauce ingredients in a liquid measuring cup and set aside.
Heat 1 tablespoon oil a large wok or non-stick skillet over medium-high heat. Cook shrimp 2 minutes per side or until pink. Remove from pan and then scramble the eggs and remove.
Add remaining � tablespoon oil and saute bell pepper for 2 minutes. Add the bean sprouts, carrots, and green onion and cook 2 minutes. Add the shrimp, noodles, eggs, and sauce and cook 1-2 minutes.
Serve garnish with cilantro and peanuts

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