Name: Crispy Garlic Chicken Drunken Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 1/3 cup tamari or soy sauce; 1/4 cup sweet Thai chili sauce; 2 tablespoons toasted sesame oil; 2 tablespoons rice vinegar; 1 tablespoon chopped sushi ginger; 1/4 cup water; chili flakes, to taste; 1 pound boneless skinless chicken thighs or breasts, sliced; 2 tablespoons flour or cornstarch; 3 tablespoons salted butter, divided; 1 tablespoon tamari or soy sauce; 4 cloves garlic, chopped; 1 shallot, sliced; 2 bell peppers, thinly sliced; 4 scallions, chopped; 1 cup Thai or regular basil, chopped, divided; Sesame seeds, for serving

There's nothing quite like the sizzle of tender chicken crisping up in a hot pan, paired with the intoxicating aroma of garlic and fresh basil. That’s exactly why I’m excited to share this Crispy Garlic Chicken Drunken Noodles Recipe with you—it’s packed with layers of flavor, textures, and comforting warmth that make it a true delight to whip up any night of the week.

A large bowl filled with wide, flat noodles in a warm brown sauce forms the base layer, mixed with slices of red and orange bell peppers. On top, there is a generous layer of small, browned, crispy meat pieces scattered evenly. Thinly sliced green onions and fresh green herbs are sprinkled over the dish, adding pops of bright green. Toasted sesame seeds are scattered throughout the top layer, adding texture. The bowl is light grey with a speckled pattern, placed on a white marbled surface with sunlight casting natural shadows. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Garlic Chicken Drunken Noodles Recipe
Top Tip
How to Serve Crispy Garlic Chicken Drunken Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Garlic Chicken Drunken Noodles Recipe

Why You'll Love This Recipe

Honestly, I could rave about this dish all day because it strikes such a perfect balance between crispy, savory chicken and silky noodles tossed in a vibrant, garlicky sauce. It’s one of those meals that feels restaurant-quality but comes together quickly and easily in your own kitchen.

Crispiness Meets Tenderness: The chicken gets that unbeatable golden crust while staying juicy inside—my favorite combo.
Flavor Explosion: The sauce combines savory tamari, sweet chili, and a hint of ginger for a punch of umami you can’t resist.
Simple Yet Impressive: It’s fast enough for a weeknight but flavorful enough to impress guests without stress.
Customizable: You can easily swap veggies or proteins to fit your mood or pantry stash.

Ingredients & Why They Work

Each ingredient in this Crispy Garlic Chicken Drunken Noodles Recipe plays a crucial role in creating the perfect texture and flavor harmony. Here are some notes on what to look for when shopping and why these ingredients shine together.

Flat lay of wide rice noodles loosely piled on a simple white ceramic plate, a small white bowl filled with dark tamari soy sauce, another small white bowl holding bright red sweet Thai chili sauce, a small white bowl with golden toasted sesame oil, a small white bowl with clear rice vinegar, a heap of finely chopped pale pink sushi ginger, a small white bowl sprinkled with deep red chili flakes, raw boneless skinless chicken thighs sliced neatly, a small mound of light tan flour, a chunk of salted butter with a rich creamy yellow color, four cloves of peeled, freshly chopped garlic, one whole shallot thinly sliced showing purple rings, two colorful bell peppers thinly sliced—one red and one yellow, four vibrant green scallions chopped, a bunch of fresh bright green Thai basil leaves roughly chopped, and a small white bowl filled with toasted sesame seeds; all arranged with perfect symmetry and balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide rice noodles: These are the classic choice for drunken noodles, offering a smooth, slightly chewy bite that soaks up the sauce beautifully.
Tamari or soy sauce: Tamari brings a richer, gluten-free depth, while soy sauce adds that familiar salty kick—both build the umami base here.
Sweet Thai chili sauce: Adds a touch of sweetness and mild heat that balances the garlic and soy perfectly.
Toasted sesame oil: Just a splash lends a toasty, nutty aroma that everyone notices (and loves).
Rice vinegar: Brightens up the sauce with a subtle tang, balancing richer flavors.
Sushi ginger: Adds a subtle zing and freshness—feel free to use fresh or jarred.
Chili flakes: Adjust these to your heat preference; they provide that signature kick for drunken noodles.
Boneless skinless chicken thighs or breasts: Thighs tend to be more flavorful and tender, but breasts work well too if you prefer leaner meat.
Flour or cornstarch: Helps get that gorgeous crispy coating on the chicken when sautéed.
Salted butter: I love how butter enriches the sauce and aids in browning the chicken for extra flavor.
Garlic and shallots: The aromatic backbone that brings everything to life.
Bell peppers and scallions: For color, crunch, and a freshness contrast that prevents the dish from feeling heavy.
Thai or regular basil: The herbaceous punch that’s absolutely essential—don’t skip it!
Sesame seeds: A finishing touch that adds subtle crunch and nuttiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this recipe is how easy it is to adapt. You can turn it into a vegetarian-friendly meal or spice it up to match your heat tolerance—it's a great base for experimenting with flavors and textures.

Variation: I once swapped chicken for tofu cubes tossed in extra cornstarch and pan-fried until crispy—deliciously hearty and perfect for a plant-based twist.
Spice it Up: Adding more chili flakes or fresh sliced chilies amps the heat perfectly if you like things fiery.
Veggie Swap: Try swapping bell peppers for snap peas, baby corn, or mushrooms depending on what’s fresh and in season.
Gluten-Free Tip: Use tamari and gluten-free flour or cornstarch to keep this recipe friendly for gluten-sensitive diets.

Step-by-Step: How I Make Crispy Garlic Chicken Drunken Noodles Recipe

A white plate filled with three layers: the bottom layer is wide, flat, light brown noodles; on top of the noodles are scattered pieces of cooked golden brown chicken with crispy edges; mixed throughout are slices of red bell pepper, bright green sliced spring onions, and dark green fresh basil leaves. White sesame seeds are sprinkled all over the dish. Two wooden chopsticks with blue and white handles rest on the left side of the plate. The plate is set on a rustic wooden surface with warm sunlight casting shadows. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the noodles just right

I always start by cooking the wide rice noodles according to package directions—usually that means soaking or boiling just until tender but still with a bit of bite. Then, drain them well and set them aside. This gives us that perfect texture that won’t get mushy once tossed with sauce.

Step 2: Whisk together the flavorful sauce

While the noodles cook, I mix together tamari, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, and chili flakes with a little water to loosen things up. This sauce is where all the magic happens, balancing sweet, tangy, salty, and spicy notes that'll coat everything beautifully.

Step 3: Crispy chicken perfection

After slicing the chicken, I toss it lightly with flour or cornstarch—this step is so key for that irresistible crispy crust. Into a large skillet goes some butter, heating until it’s foaming, then I add the chicken and let it cook undisturbed for a few minutes to build that golden crust. Flipping occasionally, I add some tamari and chopped garlic near the end for an extra savory kick before removing the chicken and setting it aside.

Step 4: Sauté the veggies and combine everything

In the same skillet, the shallots, bell peppers, and scallions get sautéed—this keeps all those tasty browned bits from the chicken and garlic in the pan, boosting depth of flavor. Once tender, I pour in the sauce, add the noodles and chicken back to the skillet, and toss everything together until the noodles are glistening and fully coated. Finishing off with fresh chopped basil gives it that fresh herbal lift.

Top Tip

From my many attempts at this Crispy Garlic Chicken Drunken Noodles Recipe, I learned a few tricks that really elevate the final dish and save you from common mishaps.

Don’t over-soak the noodles: They should be firm to the bite before going into the sauce to avoid mushiness once cooked together.
Pat chicken dry before flouring: This helps the coating stick better and ensures maximum crispiness.
Use the same pan for everything: Keeping those browned bits from the chicken and garlic in the skillet adds huge flavor layers to your veggies and sauce.
Add basil last: Basil loses its vibrancy if cooked too long—stir it in right before serving to keep that fresh aroma and color.

How to Serve Crispy Garlic Chicken Drunken Noodles Recipe

Garnishes

I always finish this dish with a generous sprinkle of toasted sesame seeds and fresh chopped basil—it not only looks beautiful but adds subtle crunch and fresh herbal flavor that brightens every bite.

Side Dishes

Pairing this with a light cucumber salad or some steamed bok choy keeps things fresh and balances the rich chicken and noodles perfectly. I also love serving it alongside some crispy spring rolls if I want a fun appetizer.

Creative Ways to Present

For dinner parties, I try serving this in individual shallow bowls with basil sprigs and sesame seeds scattered on top so each guest can appreciate those colorful layers. And a side of lime wedges adds an extra zing for those who like a citrus twist.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate them up to 2 days. Since the noodles soak up sauce, I recommend adding a tiny splash of water and tossing before reheating.

Freezing

Freezing isn’t my go-to for this dish because the texture of the noodles can degrade, but if you do freeze, flash cool it first and store in a freezer-safe container up to a month.

Reheating

Reheat gently in a skillet over medium heat to revive the chicken’s crispiness and stir the noodles to warm evenly. Avoid microwaving when possible to keep texture intact.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work just fine. They are leaner but can dry out if overcooked, so keep a close eye on them while sautéing to maintain juiciness.

What if I can’t find sweet Thai chili sauce?

You can substitute with a mix of honey and a bit of chili paste or sriracha to mimic the sweet-spicy flavor profile. Adjust to taste!

Is this recipe spicy?

This recipe has a mild to moderate heat thanks to the chili flakes and Thai chili sauce. You can always dial it up or down by adjusting those ingredients to your preference.

Can I make this gluten-free?

Definitely. Just swap tamari for regular soy sauce and use cornstarch instead of flour. Make sure your chili sauce is gluten-free too.

Final Thoughts

From the first time I made this Crispy Garlic Chicken Drunken Noodles Recipe, it quickly became a favorite in my household. It’s reliable, bursting with flavor, and always a crowd-pleaser. I can’t recommend it enough when you want something that feels special but comes together with little fuss. So grab your wok or skillet, and let’s make some magic happen in your kitchen!