Spicy, savory, and packed with bold Thai flavors—all made easy in the slow cooker! The noodles crisp up at the end for that perfect wok-fired texture.
Ingredients
For the Sauce:
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¼ cup soy sauce (or tamari for GF)
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3 tbsp oyster sauce (or vegetarian oyster sauce)
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2 tbsp fish sauce
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1 tbsp dark soy sauce (or 1 extra tbsp regular soy sauce)
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2 tbsp brown sugar
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1 tbsp sriracha (or 2 Thai bird’s eye chilies, minced)
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1 tbsp lime juice
For the Noodles:
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1 lb (450g) wide rice noodles (dried, soaked in warm water for 15 mins until pliable)
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1 lb (450g) protein (chicken thighs, shrimp, or tofu), sliced
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3 cloves garlic, minced
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1 red bell pepper, sliced
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1 cup Thai basil leaves (or regular basil + ½ tsp anise seed for licorice flavor)
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1 onion, sliced
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2 cups bean sprouts
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2 tbsp vegetable oil (for crisping)
Garnishes:
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Lime wedges
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Crushed peanuts
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Extra basil/chilies
Instructions
1. Slow Cook the Base:
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Whisk all sauce ingredients in the crock pot. Add protein, garlic, bell pepper, and onion.
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Cook on HIGH for 2–3 hours (or LOW 4–5 hours) until protein is tender.
2. Add Noodles & Veggies:
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Drain soaked noodles and add to the crock pot with bean sprouts and basil. Toss to coat.
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Cook on HIGH for 15–20 mins until noodles absorb sauce.
3. Crisp It Up (Optional but Recommended):
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Heat oil in a large skillet over high heat. Working in batches, sear the noodle mixture for 1–2 mins per side until edges caramelize.
4. Serve:
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Garnish with lime, peanuts, and extra chilies.
Tips
🔥 For extra heat: Add 1 tsp chili flakes or more sriracha.
🍜 No slow cooker? Stir-fry everything in a wok (cook protein first, then sauce + noodles).
🌿 No basil? Substitute spinach + ½ tsp fennel seeds for a similar aroma.
Variations
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Vegetarian: Use tofu + mushroom oyster sauce.
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Low-Carb: Swap noodles for spiralized zucchini or shirataki.
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Extra Drunken Flavor: Deglaze the skillet with 1 tbsp rice wine or sherry.