Below is a detailed, step-by-step recipe for Crispy Crock Pot Drunken Noodles (Pad Kee Mao–inspired). This version delivers slow-cooked flavor with a crispy finish at the end using the oven or skillet.
Crispy Crock Pot Drunken Noodles
Serves 4–6
INGREDIENTS
Protein
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1½ lb boneless chicken thighs (or beef, pork, or shrimp)
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1 tbsp oil (for crisping at the end)
Vegetables
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 large onion, sliced
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3 cloves garlic, minced
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1–2 Thai chilies or red chili flakes, to taste
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2 cups fresh basil leaves (Thai basil preferred; regular basil works)
Noodles
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12 oz wide rice noodles
Sauce
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½ cup soy sauce
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3 tbsp oyster sauce
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2 tbsp fish sauce
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2 tbsp brown sugar
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1 tbsp dark soy sauce (optional, for color)
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1 cup chicken broth
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare the Sauce
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In a bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, dark soy sauce (if using), and chicken broth.
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Set aside.
Step 2: Load the Crock Pot
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Place sliced onions, bell peppers, garlic, and chilies in the bottom of the crock pot.
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Add chicken thighs on top.
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Pour sauce evenly over everything.
Step 3: Slow Cook
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Cover with lid.
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Cook:
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LOW for 5–6 hours
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HIGH for 3–4 hours
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Chicken should be tender and easily shredded.
Step 4: Cook the Noodles
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About 20 minutes before serving, cook rice noodles according to package directions.
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Drain and toss lightly with oil to prevent sticking.
Step 5: Shred and Combine
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Remove chicken from crock pot and shred with forks.
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Return shredded chicken to the crock pot.
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Stir in cooked noodles.
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Add basil leaves and gently mix.
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Let sit on WARM for 10 minutes so noodles absorb sauce.
CRISPY FINISH (KEY STEP)
Option 1: Oven Broiler (Best for Large Batches)
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Preheat broiler.
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Spread noodle mixture evenly on a foil-lined baking sheet.
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Drizzle lightly with oil.
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Broil 3–5 minutes, stir, then broil another 2–3 minutes until edges are crispy.
Option 2: Skillet Crisping (Best Texture)
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Heat oil in a large skillet over medium-high heat.
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Add noodle mixture in batches.
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Press gently and let cook undisturbed 2–3 minutes.
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Flip and crisp the other side.
Step 6: Final Taste Adjustment
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Taste and adjust with extra soy sauce, chili flakes, or a squeeze of lime if desired.
SERVING
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Serve hot with extra basil on top.
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Optional garnish: sliced green onions or crushed peanuts.
STORAGE AND REHEATING
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Refrigerate up to 3 days.
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Reheat in skillet for best crisp texture.
NOTES & VARIATIONS
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Use shrimp and cook only 1½–2 hours on LOW.
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Add baby corn or broccoli for more vegetables.
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For extra heat, add chili oil at the end.