You can adjust amounts and spices to your taste.
Ingredients
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1 lb (≈ 450 g) chicken thighs (boneless, skinless) or ground meat (optional)
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8 oz (≈ 225 g) wide rice noodles (Pad Kee Mao style)
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2 cups chicken broth
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¼ cup soy sauce
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¼ cup oyster sauce
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2 tbsp hoisin sauce
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2 tbsp brown sugar
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1 tbsp sriracha (optional, for heat)
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1 tbsp minced garlic
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1 small onion, sliced
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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½ cup fresh basil leaves (Thai basil if possible)
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2 tbsp olive oil (for crisping)
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Green onions, sliced (for garnish)
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Sesame seeds (for garnish)
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Salt and pepper (to taste)
Instructions
1. Prepare in the Crock Pot
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Season the chicken (or meat) lightly with salt and pepper.
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Place it in the bottom of your slow cooker.
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Add garlic, onion, red and green bell peppers over the meat.
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In a bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, and sriracha.
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Pour the sauce over the meat and vegetables in the slow cooker.
2. Slow Cook
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Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the meat is fully cooked and tender.
3. Add Noodles
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About 30 minutes before serving, cook the rice noodles according to the package (until just tender).
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Drain and add the noodles into the crock pot.
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Stir gently so the noodles absorb the sauce evenly.
4. Crisp the Noodles (Final Step)
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Heat the olive oil in a large skillet over medium-high heat.
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In batches, take portions of the noodle-meat mixture from the crock pot and place them in the skillet.
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Fry them without stirring for a minute or two to let the bottom turn slightly crispy (this creates those caramelized edges).
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Flip or stir gently to crisp other parts if you like.
5. Finish & Serve
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After crisping, return everything to the crock pot (or serve directly from the skillet).
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Stir in the fresh basil.
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Garnish with green onions and sesame seeds.
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Serve immediately while it’s hot and crispy.
Tips & Variations
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If you want a vegetarian version, omit the meat and use vegetable broth + extra vegetables (broccoli, snap peas, mushrooms).
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Adjust spiciness by increasing or reducing sriracha (or add chili flakes).
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Don’t overcook the noodles in step 3 — they’ll break apart if too soft.
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Use a nonstick or well-seasoned skillet for the crisping step to prevent sticking.
Would you like a metric-only version (grams & ml) or a version for fewer servings?
