Slow-Cooked Thai Drunken Noodles are a flavorful and aromatic take on the classic Thai dish, using the slow cooker to infuse bold flavors into the noodles and tenderize the meat. This version combines tender chicken or beef with a savory sauce made from soy, oyster, and fish sauce, along with fresh herbs, garlic, and Thai chilies for a spicy kick. Vegetables like bell peppers and onions add texture and color, while rice noodles soak up all the delicious flavors. It’s a satisfying, slightly spicy dish perfect for a comforting dinner, and the slow cooker makes it incredibly easy to prepare.
Ingredients:
- 1 lb chicken breast or beef, sliced thin
- 8 oz rice noodles
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2-3 Thai chilies, minced (optional for spice)
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 cup chicken broth
- 1 cup fresh Thai basil leaves
- 2 tbsp vegetable oil
- Fresh lime wedges (for garnish)
Instructions:
- In a slow cooker, add the sliced chicken or beef, bell pepper, onion, garlic, and Thai chilies.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, rice vinegar, and chicken broth. Pour the sauce over the meat and vegetables in the slow cooker.
- Cook on low for 4-5 hours, or until the meat is tender and cooked through.
- About 30 minutes before serving, prepare the rice noodles according to package instructions, then drain.
- Stir the cooked noodles into the slow cooker with the meat and sauce. Add the fresh Thai basil leaves and cook for another 10-15 minutes on low to allow the noodles to absorb the sauce.
- Serve the noodles hot, garnished with fresh lime wedges for a burst of citrus flavor.
Enjoy your Slow-Cooked Thai Drunken Noodles for a bold, spicy, and comforting meal that’s packed with flavor!
