Meaty Slow-Cooked Jambalaya

Pressure-Cooker Thai Coconut Beef

Coconut Mango Thai Beef Curry

Thai Drunken Noodles with Beef

Cheesy Slow-Cooked Corn

Makeover Slow-Cooked Mac 'n' Cheese

Sandy's Slow-Cooked Chili

Bean & Beef Slow-Cooked Chili

Festive Slow-Cooked Beef Tips

Zippy Slow-Cooked Chili

Spicy Slow-Cooked Chili

Special Slow-Cooked Beef

Healthy Slow-Cooked Meat Loaf

Sweet & Savory Slow-Cooked Beef

Easy Slow-Cooked Pork Tenderloin

Grilled Turkey Kabobs with Thai Noodle Salad

Game-Day Thai Chicken Meatballs

Slow-Cooker Thai Butternut Squash Peanut Soup

Quick Thai Chicken Pizzas

Home Recipes Dishes & Beverages Stews

Slow-Cooked Thai Drunken Noodles

Name: Slow-Cooked Thai Drunken Noodles
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 6 servings.
Cuisine: Asia, Thai
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

Add a Review

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 5 hours + standing

Makes

6 servings

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 Recipe photo by Taste of Home

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.

Slow-Cooked Thai Drunken Noodles

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home