Here’s a flavorful and easy twist on the classic Thai-inspired Drunken Noodles, made in the crock pot with tender meat and veggies — and finished with crispy noodles for texture. It’s not a traditional method, but it delivers bold flavor with minimal effort.
🍜 Crispy Crock Pot Drunken Noodles
📝 Ingredients:
Protein & Veggies:
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1.5–2 lbs boneless chicken thighs or flank steak (sliced thin)
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 small onion, sliced
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3 cloves garlic, minced
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1–2 Thai chilis (optional, for heat)
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1 tbsp fresh ginger, grated
Sauce:
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1/3 cup soy sauce
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1/4 cup oyster sauce
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2 tbsp fish sauce
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1 tbsp brown sugar or honey
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1 tbsp rice vinegar or lime juice
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1/4 cup water
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Optional: 2 tbsp Thai basil or sweet basil, chopped (add at the end)
Noodles:
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8 oz wide rice noodles (drunken noodle style)
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2 tbsp oil (for crisping)
🥣 Instructions:
1. Assemble in the Crock Pot:
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Add sliced meat, peppers, onion, garlic, ginger, and chilis to the crock pot.
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In a bowl, whisk together the sauce ingredients and pour over the top.
2. Cook Low and Slow:
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Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until the meat is tender and the vegetables are soft but not mushy.
3. Cook Noodles Separately:
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About 15 minutes before serving, cook rice noodles according to package instructions. Drain well.
4. Crisp the Noodles (Optional but Delicious):
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Heat oil in a large skillet over medium-high heat.
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Add the drained noodles in batches and fry until crispy on the edges (1–2 minutes per side).
(You can keep them soft if you prefer, or skip this step entirely.)
5. Finish and Serve:
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Stir Thai basil (if using) into the crock pot.
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Serve the saucy meat and veggies over the crispy noodles. Garnish with lime wedges, scallions, or crushed peanuts if desired.
🔥 Tips:
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Make it vegetarian: Use tofu instead of meat, and sub hoisin for oyster/fish sauce.
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Boost the flavor: Add a splash of chili garlic sauce or Sriracha.
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Noodles too soft? Crisping helps, or add noodles at the end directly into the crock pot for a softer texture.