Description
Crispy Garlic Chicken Drunken Noodles is a flavorful Thai-inspired dish featuring wide rice noodles tossed with tender, crispy chicken thighs, vibrant bell peppers, shallots, and fragrant basil in a spicy-sweet sauce. This easy stovetop recipe combines savory tamari, sweet Thai chili sauce, and aromatic garlic for a perfect balance of heat and zest, ideal for a quick weeknight dinner.
Ingredients
Scale
Noodles and Sauce
- 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
Chicken
- 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
Vegetables and Garnish
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
- 1 cup Thai or regular basil, chopped, divided
- Sesame seeds, for serving
Instructions
- Cook the noodles: Prepare the wide rice noodles according to the package directions until tender. Drain and set aside.
- Make the sauce: In a bowl, whisk together 1/3 cup tamari/soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes to taste, and 1/4 cup water. Set this sauce mixture aside.
- Cook the chicken: Toss the sliced chicken with flour or cornstarch to coat evenly. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the coated chicken and cook until crispy and cooked through, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and the chopped garlic; stir and cook for another minute. Remove the chicken from the skillet and set aside.
- Sauté the vegetables and combine: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook for 5 minutes until the vegetables are slightly softened. Return the chicken to the skillet, then pour in the prepared sauce and add the cooked noodles. Toss everything together and cook for an additional 5 minutes until the sauce evenly coats the noodles and ingredients. Stir in half of the chopped basil and remove from heat.
- Serve: Plate the drunken noodles warm, garnished generously with the remaining basil and a sprinkle of sesame seeds for added flavor and texture.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful chicken; breasts can be used for a leaner option.
- Flour or cornstarch helps the chicken become crispy when cooked, but cornstarch will give a lighter coating.
- Adjust the chili flakes according to your preferred spice level.
- Thai basil adds authentic flavor, but regular basil works as a substitute if unavailable.
- For a gluten-free version, ensure tamari and chili sauce are gluten-free certified.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
