Print

Crispy Garlic Chicken Drunken Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This Crispy Garlic Chicken Drunken Noodles recipe features tender chicken thighs cooked to a crispy golden brown paired with wide rice noodles tossed in a flavorful sauce made with tamari, sweet Thai chili sauce, sesame oil, and fresh herbs. Loaded with crunchy bell peppers, aromatic garlic, and fresh Thai basil, this quick stovetop dish is perfect for a vibrant, satisfying meal that comes together in just 20 minutes.

Ingredients

For the Noodles and Sauce

  • 8 ounces wide rice noodles
  • 1/3 cup tamari or soy sauce, plus 1 tablespoon
  • 1/4 cup sweet Thai chili sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped sushi ginger
  • Chili flakes, to taste
  • 1/4 cup water

For the Chicken and Vegetables

  • 1 pound boneless skinless chicken thighs or breasts, sliced
  • 2 tablespoons flour or cornstarch
  • 3 tablespoons salted butter, divided
  • 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

Instructions

  1. Prepare the noodles. Cook the wide rice noodles according to the package directions until al dente. Drain well and set aside to prevent them from sticking together.
  2. Make the sauce. In a bowl, combine 1/3 cup tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, and chili flakes to taste. Add 1/4 cup water and mix thoroughly to create the flavorful sauce base.
  3. Cook the chicken. Toss the sliced chicken pieces with flour or cornstarch until evenly coated. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook until it becomes crispy and golden brown, about 5 minutes. Then add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and the chopped garlic. Cook for another minute to infuse the flavors, then remove the chicken from the skillet and set aside.
  4. Sauté the vegetables and combine. In the same skillet, add the sliced shallot, thinly sliced bell peppers, and chopped scallions. Cook for about 5 minutes over medium heat until the vegetables soften slightly. Then add the prepared sauce, cooked noodles, and crispy chicken back to the skillet. Toss everything together and cook for an additional 3 to 5 minutes, allowing the sauce to coat the noodles and ingredients evenly. Stir in half of the chopped basil and remove the skillet from the heat.
  5. Serve the dish. Plate the drunken noodles warm, garnishing with the remaining fresh basil and a generous sprinkle of sesame seeds for an added nutty crunch and vibrant finish.

Notes

  • You can substitute chicken breasts for thighs, but thighs provide more flavor and juiciness.
  • For a gluten-free version, use tamari instead of regular soy sauce and ensure the sweet chili sauce is gluten-free.
  • Adjust chili flakes according to your preferred spice level.
  • Rice noodles soak quickly; avoid overcooking to keep them tender but firm.
  • If you want more sauce, feel free to increase the sweet Thai chili sauce and tamari proportionally.

Find it online: https://yumntasty.com/crispy-garlic-chicken-drunken-noodles-recipe/