Thai
Drunken Noodles Recipe
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.
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
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 until pork is cooked
through and vegetables are tender, 5-6 hours.
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.
