Taste of Home
Slow-Cooked Thai Drunken Noodles
TOTAL TIME: Prep: 25 min. Cook: 5 hours + standing
YIELD: 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
Ingredients
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1 pound boneless pork ribeye chops, chopped
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1 medium onion, halved and sliced
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1 can (8-3/4 ounces) whole baby corn, drained, optional
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1 small sweet red pepper, sliced
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1 small green pepper, sliced
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1-3/4 cups sliced fresh mushrooms
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1/2 cup chicken broth
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1/2 cup soy sauce
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1/4 cup honey
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2 garlic cloves, minced
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2 teaspoons Sriracha chili sauce
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1/4 teaspoon ground ginger
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8 ounces thick rice noodles or linguine
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1 cup fresh snow peas
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Thinly sliced fresh basil
Directions
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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.
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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.
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