🍜 Crispy Crock Pot Drunken Noodles
🧾 Ingredients:
For the Crock Pot:
-
1 lb boneless chicken thighs or breasts (or use beef, pork, or tofu)
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 onion, thinly sliced
-
3–4 garlic cloves, minced
-
1 tbsp fresh ginger (optional, minced)
-
1–2 Thai chilies or red chili flakes (optional, for heat)
Sauce:
-
1/3 cup soy sauce
-
1/4 cup oyster sauce (or extra soy sauce + sugar if avoiding)
-
2 tbsp fish sauce (or soy sauce for vegetarian)
-
2 tbsp brown sugar
-
2 tbsp rice vinegar or lime juice
-
1 tbsp sesame oil
Add Later:
-
8 oz wide rice noodles (soaked and cooked separately)
-
Fresh Thai basil or regular basil
-
Lime wedges
-
Optional: Green onions, bean sprouts, or crushed peanuts
🍲 Instructions:
1. Slow Cook the Base:
-
Add meat, peppers, onions, garlic, and optional chilies to the crock pot.
-
Whisk together all sauce ingredients and pour over.
-
Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until meat is tender.
2. Prep Noodles Separately:
-
Soak rice noodles in hot water according to package directions (usually 8–10 minutes), then drain and set aside.
-
For extra crispiness: Toss noodles lightly with oil and pan-fry for 5–7 minutes before adding to the crock pot.
3. Crisp It Up (Optional but awesome):
-
Heat a large skillet or wok with a bit of oil.
-
Remove meat and veggies from the slow cooker and stir-fry briefly to brown and caramelize the edges.
-
Add cooked noodles and toss to coat in sauce, letting some edges get crispy.
4. Finish:
-
Toss in fresh basil just before serving.
-
Serve with lime wedges and optional toppings.
🔄 Variations:
-
Vegetarian: Use tofu or mushrooms instead of meat, and swap fish sauce for soy sauce.
-
Extra spicy: Add sriracha or sambal oelek to the sauce.
-
Peanut version: Add 2 tbsp peanut butter to the sauce for a Thai peanut twist.
Would you like a meal-prep version or one tailored for gluten-free or low-carb diets?