Here’s a delicious take on Crispy Crock Pot Drunken Noodles—a fusion of Thai-style drunken noodles (pad kee mao) and the convenience of slow-cooker cooking, finished with a satisfying crisp.
Ingredients
For the Noodles:
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12 oz wide rice noodles
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2 tbsp vegetable oil
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1 bell pepper, thinly sliced
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1 cup mushrooms, sliced
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1 small onion, thinly sliced
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2 cloves garlic, minced
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1–2 fresh Thai chilies, chopped (adjust to taste)
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1 cup shredded chicken, tofu, or shrimp (optional)
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1 cup fresh basil leaves
Sauce:
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1/4 cup soy sauce
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2 tbsp oyster sauce
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1 tbsp fish sauce
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1–2 tbsp sugar (or honey)
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2–3 tbsp rice wine or Shaoxing wine
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1 tsp chili paste or sriracha (optional for heat)
Optional Garnish:
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Lime wedges
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Crushed peanuts
Instructions
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Prep Noodles: Soak rice noodles in warm water for 20–30 minutes until softened. Drain and set aside.
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Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, rice wine, and chili paste. Set aside.
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Crock Pot Cooking:
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Spray the crock pot lightly with oil.
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Add garlic, onion, bell pepper, mushrooms, and protein (if using).
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Pour in the sauce and gently toss to coat.
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Layer the softened noodles on top. Cover and cook on low for 2–3 hours or until the noodles are tender and flavors meld.
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Crisping Step (Optional but Recommended):
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Heat 1–2 tbsp vegetable oil in a nonstick skillet over medium-high heat.
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Add the cooked noodles in batches and press them slightly to form a crispy layer.
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Cook 2–3 minutes per side until golden and crispy.
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Finish: Toss with fresh basil leaves, adjust seasoning with extra soy or lime juice, and serve with lime wedges and crushed peanuts if desired.
✅ Tips for Best Results:
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Don’t over-soak noodles—they should still hold up during the crock pot cooking.
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For extra flavor, lightly caramelize the garlic and protein in a pan before adding to the crock pot.
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If you want more “drunken” flavor, splash a bit of Thai rice wine or sake just before crisping.