Crock Pot Drunken Noodles

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Crock Pot Drunken Noodles (inspired by the classic Thai street food Pad Kee Mao) brings together bold, savory, slightly spicy flavors with tender meat and vegetables. While traditional drunken noodles are flash-stir-fried in a searing hot wok, a slow cooker version lets the protein and sauce simmer to rich perfection before tossing everything together.

Ingredients & Base Recipe

Serves 4–6

For the Slow Cooker Base:

  • 1.5 lbs flank steak, sirloin, or boneless skinless chicken thighs, sliced into thin strips

  • 1 red bell pepper, sliced into thin strips

  • 1 yellow or green bell pepper, sliced into thin strips

  • 1 medium yellow onion, sliced

  • 2 cups broccoli florets or baby bok choy

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

For the Sauce:

  • 1/3 cup low-sodium soy sauce (or tamari)

  • 2 tablespoons oyster sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon brown sugar or coconut sugar

  • 1 tablespoon sriracha or chili garlic sauce (adjust to taste)

  • 1 teaspoon sesame oil

To Finish (Added at the end):

  • 8 oz wide rice noodles (pad thai noodles or wide flat rice sticks)

  • 1.5 cups fresh basil leaves (Thai basil is traditional, but sweet Italian basil works wonderfully)

  • Lime wedges for serving

Step-by-Step Instructions

1.Load the Slow Cooker:Prep time: 10-15 minutes.

Place your sliced meat (chicken or beef), bell peppers, onion, broccoli, garlic, and ginger directly into the bowl of your slow cooker.

2.Mix and Pour the Sauce:Whisk until smooth.

In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, sriracha, and sesame oil. Pour the sauce evenly over the meat and vegetables in the slow cooker, tossing gently to coat.

3.Slow Cook:Cook on Low for 4–5 hours or High for 2–3 hours.

Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours) until the meat is tender and fully cooked through.

4.Prepare the Rice Noodles:Cook separately to prevent mushiness.

About 15 minutes before the slow cooker is done, cook your wide rice noodles according to the package instructions (usually soaked in boiling water or boiled for 4 to 6 minutes until just tender). Drain thoroughly.

5.Combine and Garnish:Stir and wilt.

Turn off the slow cooker. Add the cooked rice noodles and fresh basil leaves straight into the warm pot. Toss everything together for 1–2 minutes until the noodles absorb the delicious sauce and the basil wilts and becomes fragrant. Serve hot with fresh lime wedges!

Pro-Tips for Success

  • Don’t cook noodles in the slow cooker: Rice noodles get overly mushy and break down if cooked directly in the slow cooker liquid for hours. Boiling them separately at the end guarantees that perfect chewy, slippery texture.

  • Add extra heat: If you love authentic spicy drunken noodles, garnish with crushed red pepper flakes, sliced Thai bird chilies, or an extra drizzle of chili oil right before serving.

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