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Slow-Cooked Thai Drunken Noodles

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
Slow-Cooked Thai Drunken Noodles
Slow-Cooked Thai Drunken Noodles Recipe photo by Taste of Home
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  • Total Time
    Prep: 25 min. Cook: 5 hours + standing
  • Makes
    6 servings

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

Directions

  • 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.
  • 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.

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