Here’s a flavorful and satisfying twist on a Thai-inspired favorite: Crispy Crock Pot Drunken Noodles — tender meat slow-cooked in a bold, boozy sauce, then tossed with pan-crisped wide rice noodles and veggies. It’s like takeout meets comfort food with a slow-cooker advantage.
🍜 Crispy Crock Pot Drunken Noodles
(Slow-Cooked Protein + Crisped Noodles)
🧺 Ingredients (Serves 4–6)
For the Crock Pot:
-
1 ½ lbs chicken thighs or breasts (or pork or beef), sliced thin
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, minced
-
1 small onion, sliced
-
¼ cup low-sodium soy sauce
-
2 tbsp oyster sauce
-
2 tbsp fish sauce
-
2 tbsp brown sugar
-
½ tsp crushed red pepper flakes (adjust to heat)
-
⅓ cup Thai basil (or sweet basil)
-
½ cup dry white wine, whiskey, or Thai rice wine (this is the “drunken” part)
For the Noodles:
-
8 oz wide rice noodles (or fresh rice noodles if available)
-
1–2 tbsp oil for pan-frying
-
2 cups mixed bell peppers or other stir-fry veggies
-
2 green onions, sliced
-
Extra basil or cilantro for garnish
-
Lime wedges (for serving)
👩🍳 Instructions
1. Prep the Slow Cooker
-
Add sliced meat, onion, garlic, ginger, soy sauce, oyster sauce, fish sauce, brown sugar, wine, red pepper flakes, and basil to your slow cooker.
-
Stir to coat evenly.
-
Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until meat is tender and infused with flavor.
2. Cook and Crisp the Noodles
-
Cook rice noodles according to package instructions (until just tender), then drain and rinse under cold water.
-
Heat 1–2 tbsp oil in a large nonstick skillet or wok over medium-high heat.
-
Add noodles in batches and let them crisp slightly — don’t stir too much so they develop texture.
-
Remove from pan and set aside.
3. Sauté Veggies
-
In the same pan, add a touch more oil.
-
Sauté bell peppers and green onions just until slightly tender (1–2 minutes).
4. Combine & Finish
-
Add the shredded or sliced crock pot meat into the skillet with veggies.
-
Toss in the crisped noodles.
-
Spoon in some of the cooking liquid (about ½ cup) to coat everything in flavor.
-
Stir gently to combine and heat through.
5. Garnish & Serve
-
Garnish with Thai basil, cilantro, or more green onions.
-
Serve hot with lime wedges and optional chili sauce or sriracha.
🔄 Variations:
-
Vegetarian version: Use tofu in the slow cooker and swap fish sauce with soy + miso.
-
Spicy version: Add Thai chilis or extra red pepper flakes to the slow cooker.
-
Fresh noodles? Use directly in the skillet — skip boiling step.