Crispy Crock Pot Drunken Noodles

You can adjust amounts and spices to your taste.

Ingredients

• 1 lb (≈ 450 g) chicken thighs (boneless, skinless) or ground meat (optional)

• 8 oz (≈ 225 g) wide rice noodles (Pad Kee Mao style)

• 2 cups chicken broth

• ¼ cup soy sauce

• ¼ cup oyster sauce

• 2 tbsp hoisin sauce

• 2 tbsp brown sugar

• 1 tbsp sriracha (optional, for heat)

• 1 tbsp minced garlic

• 1 small onion, sliced

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• ½ cup fresh basil leaves (Thai basil if possible)

• 2 tbsp olive oil (for crisping)

• Green onions, sliced (for garnish)

• Sesame seeds (for garnish)

• Salt and pepper (to taste)

Instructions

1. Prepare in the Crock Pot

1. Season the chicken (or meat) lightly with salt and pepper.

2. Place it in the bottom of your slow cooker.

3. Add garlic, onion, red and green bell peppers over the meat.

4. In a bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, and sriracha.

5. Pour the sauce over the meat and vegetables in the slow cooker.

2. Slow Cook

• 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

1. About 30 minutes before serving, cook the rice noodles according to the package (until just tender).

2. Drain and add the noodles into the crock pot.

3. Stir gently so the noodles absorb the sauce evenly.

4. Crisp the Noodles (Final Step)

1. Heat the olive oil in a large skillet over medium-high heat.

2. In batches, take portions of the noodle-meat mixture from the crock pot and place them in the skillet.

3. Fry them without stirring for a minute or two to let the bottom turn slightly crispy (this creates those caramelized edges).

4. Flip or stir gently to crisp other parts if you like.

5. Finish & Serve

1. After crisping, return everything to the crock pot (or serve directly from the skillet).

2. Stir in the fresh basil.

3. Garnish with green onions and sesame seeds.

4. Serve immediately while it’s hot and crispy.

Tips & Variations

• If you want a vegetarian version, omit the meat and use vegetable broth + extra vegetables (broccoli, snap peas, mushrooms).

• Adjust spiciness by increasing or reducing sriracha (or add chili flakes).

• Don’t overcook the noodles in step 3 — they’ll break apart if too soft.

• 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?