That sounds like an awesome fusion! Here’s a recipe idea for Crispy Crock Pot Drunken Noodles—combining the tender, flavorful essence from slow-cooking with the classic Thai drunken noodles’ bold, spicy, savory flavors, plus a final crisp-up for texture.
🍜 Crispy Crock Pot Drunken Noodles
Servings: 4
Prep Time: 15 min | Cook Time: 3-4 hours (Crock Pot) + 5 min (crispy finish)
Ingredients:
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8 oz wide rice noodles (fresh or dried, soaked)
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1 lb protein (chicken, beef, shrimp, or tofu), thinly sliced
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1 red bell pepper, sliced
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1 cup sliced mushrooms (optional)
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4 cloves garlic, minced
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2 shallots or small onions, sliced
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2-3 Thai bird’s eye chilies (or 1 tsp red chili flakes), chopped
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3 tablespoons soy sauce
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2 tablespoons oyster sauce (or vegetarian oyster sauce)
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1 tablespoon fish sauce
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1 tablespoon dark soy sauce (for color and sweetness)
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1 tablespoon brown sugar or palm sugar
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1/2 cup chicken or vegetable broth
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2 tablespoons vegetable oil (for crisping)
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Fresh Thai basil leaves, for garnish
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Lime wedges, for serving
Instructions:
1. Prep Crock Pot:
Add sliced protein, bell pepper, mushrooms, garlic, shallots, chilies, soy sauce, oyster sauce, fish sauce, dark soy sauce, brown sugar, and broth to the slow cooker. Stir well.
2. Slow Cook:
Cover and cook on low for 3 to 4 hours, until protein is tender and flavors meld.
3. Prepare noodles:
If using dried rice noodles, soak them in warm water until pliable but not mushy (about 20-30 min). Drain well.
4. Combine noodles:
About 15 minutes before serving, stir the noodles into the crock pot mixture, making sure noodles are coated but not overly soggy.
5. Crisp it up:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add a portion of the noodle mixture in a thin layer, pressing down gently. Let it cook undisturbed for 3-4 minutes until the bottom crisps and browns. Flip carefully (or scoop out and crisp in batches).
6. Serve:
Transfer to plates and garnish with fresh Thai basil and lime wedges. Serve immediately.
Tips:
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For extra crispiness, pan-fry the noodles separately and fold into the crock pot sauce before crisping.
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Adjust chili heat to your liking!
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Add extra veggies like snap peas or carrots for crunch.
Want me to help with a vegetarian, gluten-free, or sheet pan version?
