Ingredients:
- 1 lb boneless chicken thighs or ground beef/turkey (optional)
- 8 oz rice noodles (pad Thai-style)
- 2 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon sriracha (optional, for heat)
- 1 tablespoon minced garlic
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 small onion, sliced
- 1/2 cup fresh basil leaves (Thai basil if possible)
- 2 tablespoons olive oil (for crisping)
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
🔥 Instructions:
1️⃣ Prep the Crock Pot:
- If using meat, season lightly with salt and pepper.
- Place the chicken (or ground meat) at the bottom of your slow cooker.
- Add garlic, sliced bell peppers, and onion on top.
2️⃣ Make the Sauce:
- In a bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, and sriracha.
- Pour this sauce into the crock pot over the meat and veggies.
3️⃣ Slow Cook:
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until meat is cooked through and tender.
4️⃣ Add Noodles:
- About 30 minutes before serving, cook the rice noodles according to package directions until just tender.
- Drain and add them to the crock pot.
- Stir well so the noodles soak up the sauce.
5️⃣ Crisp Up (Optional but delicious!):
- Heat olive oil in a large skillet over medium-high heat.
- Add the noodle mixture in batches and pan-fry until the edges are slightly crispy.
6️⃣ Finish:
- Stir in the fresh basil.
- Top with green onions and sesame seeds before serving.
✅ Tips:
- Meatless? You can skip the meat and just load it up with more veggies like broccoli, snap peas, or zucchini!
- Extra crispy? Let the noodles sit in the hot pan without stirring for 1–2 minutes to create more crispy edges.
- Spicier? Add crushed red pepper flakes or extra sriracha!
