Menu

Slow-Cooked Thai Drunken Noodles

Add a Review
Total Time
Prep: 25 min. Cook: 5 hours + standing

By Taste Of Home Editorial Team

Recipe by Lori McLain, Denton, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 23, 2022

I really love pad kee mao and was inspired to try my recipe in the slow cooker on a really busy day. It came out tasting great! I was so happy to have it ready to go when we got home. You can easily substitute chicken, turkey or beef for pork. —Lori McLain, Denton, Texas

Test Kitchen Approved

Slow-Cooked Thai Drunken Noodles

0 | 0 Reviews Add your review
Yield: 6 servings
Prep: 25 min
Cook: 5 hours
Save Saved Saving print

Ingredients

  • 1 pound boneless pork ribeye chops, chopped
  • 1 medium onion, halved and sliced
  • 1 can (8-3/4 ounces) whole baby corn, drained, optional
  • 1 small sweet red pepper, sliced
  • 1 small green pepper, sliced
  • 1-3/4 cups sliced fresh mushrooms
  • 1/2 cup chicken broth
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 garlic cloves, minced
  • 2 teaspoons Sriracha chili sauce
  • 1/4 teaspoon ground ginger
  • 8 ounces thick rice noodles or linguine
  • 1 cup fresh snow peas
  • Thinly sliced fresh basil
Text Ingredients

Directions

  1. Place pork, onion, corn, if desired, peppers and mushrooms in a 6- or 7-qt. slow cooker. Whisk broth, soy sauce, honey, garlic, Sriracha chili sauce and ginger until blended; pour over top. Cook, covered, on low 5-6 hours or until pork is cooked through and vegetables are tender.
  2. Meanwhile, cook pasta according to package directions; do not overcook. Drain noodles and rinse under cold water. Stir noodles and peas into slow cooker; let stand 15 minutes. Garnish with basil.

Nutrition Facts

1-1/2 cups: 360 calories, 9g fat (3g saturated fat), 44mg cholesterol, 1467mg sodium, 47g carbohydrate (14g sugars, 2g fiber), 21g protein.
Loading Popular in the Community
Loading Reviews