SLOW-COOKED THAI DRUNKEN NOODLES

Slow-Cooked Thai Drunken Noodles image

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

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

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 : Calories 360 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 1467mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 2g fiber), Protein 21g protein.