Crispy Crock Pot Drunken Noodles

Here’s a  recipe for Crispy Crock Pot Drunken Noodles — a delicious fusion of Thai-inspired flavor and slow-cooked tenderness, finished with a crispy texture. This recipe brings together bold flavors, tender meat, vegetables, and chewy noodles, all cooked low and slow in your Crock Pot, then crisped up at the end.

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🍜 Crispy Crock Pot Drunken Noodles

🕒 Total Time:

• Prep: 20 minutes

• Cook: 4–6 hours (Crock Pot)

• Finish: 10–15 minutes (pan-frying or broiling)

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🧾 Ingredients:

For the Slow Cooker:

• 1 lb boneless chicken thighs or beef flank steak, sliced thin (or tofu for vegetarian)

• 1 bell pepper, sliced (red, orange, or yellow)

• 1 small onion, sliced thin

• 3–4 cloves garlic, minced

• 1 tablespoon ginger, grated

• 1–2 Thai chilis or 1 tsp red pepper flakes (optional, for heat)

• 1/4 cup low-sodium soy sauce

• 2 tablespoons oyster sauce (or mushroom sauce for vegetarian)

• 2 tablespoons hoisin sauce

• 1 tablespoon fish sauce (optional, for authentic flavor)

• 1 tablespoon brown sugar

• 1 tablespoon rice vinegar

• 1/2 cup chicken or vegetable broth

Add Later:

• 8 oz wide rice noodles (Pad Thai or Drunken Noodles-style)

• 1 tablespoon sesame oil or neutral oil

• 1 cup Thai basil or regular basil, roughly chopped

• Juice of 1 lime

For Crisping (Optional but recommended):

• 1–2 tablespoons oil (vegetable or sesame)

• Extra soy sauce or chili paste for finishing

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🔪 Instructions:

🥘 Step 1: Prepare Ingredients

1. Thinly slice your chicken, beef, or tofu.

2. Slice the peppers and onion. Mince garlic and grate the ginger.

3. Mix all sauce ingredients in a small bowl:

   • Soy sauce, oyster sauce, hoisin, fish sauce (if using), brown sugar, rice vinegar, broth.

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🐢 Step 2: Crock Pot Cooking

1. Add the sliced meat (or tofu), onion, garlic, ginger, and peppers to the Crock Pot.

2. Pour the sauce mixture over everything.

3. Cook on:

   • LOW for 5–6 hours

   • or HIGH for 3–4 hours
     Until the meat is tender and infused with the sauce.

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🍜 Step 3: Prepare Noodles

1. About 20 minutes before serving, soak the rice noodles in hot water according to package instructions (usually 10–15 minutes) until pliable but not mushy.

2. Drain and toss noodles with 1 tbsp sesame oil to prevent sticking.

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🔥 Step 4: Crisp It Up (Optional but Recommended)

Method A: Skillet Crisping

1. Heat a large non-stick skillet or wok over medium-high heat with oil.

2. Add the drained noodles and a few ladles of the Crock Pot contents.

3. Stir-fry for 3–5 minutes, letting the noodles crisp and brown slightly at the edges.

4. Add basil and a squeeze of lime juice at the end.

Method B: Oven Broil (Less hands-on)

1. Spread drained noodles and Crock Pot mixture in a large baking pan.

2. Broil for 5–8 minutes until the edges get slightly crispy.

3. Toss with basil and lime juice.

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🌿 Optional Toppings:

• Crushed peanuts or cashews

• Fresh chopped cilantro or scallions

• Extra Thai basil

• Chili garlic sauce or Sriracha

• Fried egg on top (SO good!)

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🥢 Tips for Best Results:

• Don’t over-soak rice noodles — they’ll finish cooking when crisped or stirred into the hot sauce.

• Add more broth if the Crock Pot mixture seems too dry.

• Use Thai basil for authentic flavor — but sweet basil works in a pinch.

• Want it saucier? Double the sauce ingredients (except fish sauce to avoid overpowering).

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🥡 Storage:

• Store leftovers in the fridge for up to 3 days.

• Reheat in a skillet with a splash of water or broth to loosen the noodles.