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; 4 cloves garlic, chopped; 1 shallot, sliced; 2 bell peppers, thinly sliced; 4 scallions, chopped; 1 cup Thai or regular basil, chopped; Sesame seeds, for serving

There's something incredibly satisfying about the combination of crispy chicken, garlicky flavor, and the vibrant, saucy noodles in the Crispy Garlic Chicken Drunken Noodles Recipe. This dish strikes the perfect balance of textures and bold tastes that make weekday dinners feel like a treat you deserve.

A white bowl filled with wide, flat noodles that are light brown and glossy, mixed with red bell pepper strips and pieces of crispy browned chicken on top. Green sliced scallions and fresh green herbs are scattered over the dish, along with white sesame seeds sprinkled evenly. The bowl sits on a white marbled surface with some green leaves around it and a glass of amber-colored drink nearby. The photo is brightly lit with sunlight creating 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

This recipe has quickly become one of my favorites to make when I want something deeply flavorful yet fast. The crispy bits of chicken combined with the garlicky, savory noodles always win over whoever’s at the table.

Perfect Crispy Texture: The secret to golden, crispy chicken that stays tender inside keeps every bite interesting.
Bold Yet Balanced Flavors: The sauce brings sweet, salty, tangy, and spicy notes together for a deliciously complex taste.
Quick and Easy: Ready in about 20 minutes, it’s amazing comfort food without hours of fuss.
Customizable Veggies and Heat: You can up the chili flakes or swap vegetables to your liking, making it uniquely yours.

Ingredients & Why They Work

Every ingredient in this dish plays its part in creating those harmonious flavors and textures. Using fresh produce and quality tamari (or soy sauce) really elevates the whole meal without adding complexity.

Flat lay of wide rice noodles arranged loosely, a whole uncracked brown egg, a small white bowl of dark tamari soy sauce, a small white bowl filled with glossy sweet Thai chili sauce, a small white bowl of golden toasted sesame oil, a small white bowl of clear rice vinegar, a heap of finely chopped pale pink sushi ginger, scattered red chili flakes, raw boneless skinless chicken thighs sliced into strips, a small pile of fine white flour, a few chunks of salted butter, four cloves of whole garlic with papery skins removed, a thinly sliced pale purple shallot ringed neatly, two bright bell peppers thinly sliced (one red, one yellow), four freshly chopped scallions, a small mound of chopped vibrant green Thai basil leaves, and a small white bowl of toasted sesame seeds — all arranged with perfect symmetry and realistic proportions 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 soak up the sauce perfectly while staying chewy—not mushy.
Tamari or soy sauce: I prefer tamari for its smoother, less salty profile, but both work great and create umami depth.
Sweet Thai chili sauce: Adds a gentle sweetness with a little heat, balancing salty tamari.
Toasted sesame oil: A small amount goes a long way in giving the dish that signature nutty aroma.
Rice vinegar: Brings a subtle tang and brightness that lifts the richness of the butter and chicken.
Sushi ginger: Chopped finely, it offers a gentle zing that cuts through the savory flavors.
Chili flakes: Adjustable heat to suit your cravings—don’t skip them!
Boneless skinless chicken thighs or breasts: Thighs give juicier, richer bites, but breasts keep it lean.
Flour or cornstarch: Coats the chicken and creates that wonderful crispy crust during cooking.
Salted butter: Adds richness and helps in that crispy sear you’ll love.
Garlic: Fresh and chopped, it’s the flavor hero of the entire dish.
Shallot: Offers a milder sweetness that complements garlic beautifully.
Bell peppers: Thinly sliced for crunch and fresh color, but feel free to swap them with whatever you have.
Scallions: Bright and oniony notes finish off the flavor profile.
Thai or regular basil: I like Thai basil if I can find it; it adds a sweet, slightly spicy kick.
Sesame seeds: For a final toasty crunch when serving.

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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 of the best parts of the Crispy Garlic Chicken Drunken Noodles Recipe is how adaptable it is. I usually tweak it a bit based on what’s in my fridge or how spicy I want it, and it always turns out great.

Variation: I’ve tried swapping bell peppers for zucchini or snap peas when in season. They add different textures but work well with the sauce.
Heat level: You can easily control the spice by adjusting the chili flakes — I like to add extra for a nice kick, but you can leave it out if you prefer mild flavors.
Protein swap: For a lighter twist, shredded tofu or shrimp can replace chicken and still soak up the garlic sauce beautifully.

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

A round white plate holds a colorful dish with three main layers. The bottom layer is wide, flat, light brown noodles tangled across the plate. On top of the noodles are small pieces of browned, cooked chicken mixed with bright red slices of diced bell pepper. Over this, there are many thinly sliced green onions and fresh green basil leaves scattered around, sprinkled with white sesame seeds. Two wooden chopsticks with blue and white patterns rest on the left side of the plate. The plate is on a rustic wooden table with soft sunlight creating warm shadows. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Perfect the noodles

Start by cooking your wide rice noodles according to the package instructions. I always set a timer to avoid overcooking since soggy noodles can kill the dish. Once done, drain and give them a quick drizzle of sesame oil to prevent sticking while you finish the other steps.

Step 2: Make the sauce

Mix together your tamari (or soy sauce), sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes, and a bit of water for a perfect balance of sweet, salty, and tangy flavors. This sauce is the heart of the dish, so take a moment to whisk it until fully combined.

Step 3: Get that chicken crisp and flavorful

Coat the sliced chicken in flour or cornstarch—this step is key for that irresistible crispy exterior. Heat butter in a large skillet over medium heat, then cook the chicken until golden and crispy, about 5 minutes. Add an extra tablespoon of butter, a splash of tamari, and your chopped garlic, cooking for another minute. Don’t rush here—those garlic aromas are worth the pause. Remove the chicken once it’s perfectly cooked and set it aside.

Step 4: Sauté the veggies, then bring it all together

In the same skillet (no need to wash!), toss in the shallots, bell peppers, and scallions. Let them soften for about 5 minutes to retain a bit of crunch. Then, pour in the sauce, add the noodles and chicken back in, and toss everything together. Cook for another 3-5 minutes, letting the sauce fully coat every noodle and piece of chicken. Stir in half the basil for that fresh, herby punch, then remove from heat.

Step 5: Serve with extra love

Serve your creation warm, sprinkled with the remaining fresh basil and toasted sesame seeds. The contrast of crispy chicken with fragrant noodles and fresh herbs will have everyone asking for seconds—and the recipe!

Top Tip

From making this Crispy Garlic Chicken Drunken Noodles Recipe dozens of times, I’ve learned a few tricks that take it from good to restaurant-worthy. Trust me, these tips will help you nail the textures and flavors every time.

Chicken coating technique: Pat the chicken dry before tossing it in flour or cornstarch — this creates the crispiest surface.
Sauce timing: Don’t add the sauce too early; wait till the veggies have softened so the dish doesn’t become watery.
Garlic addition: Add garlic right at the end of cooking the chicken to avoid burning it and keep that fresh garlic punch.
Noodle choice: Wide rice noodles absorb the sauce without getting mushy, so avoid thinner ones or cooking noodles too long.

How to Serve Crispy Garlic Chicken Drunken Noodles Recipe

crispy garlic chicken - Serving Suggestion

Garnishes

I never skip the fresh Thai basil and sesame seeds—they add bright color and that little nutty crunch that makes each forkful pop. Sometimes, I throw on extra chili flakes for a spicy zing, especially during chilly evenings!

Side Dishes

This dish stands beautifully on its own, but I love pairing it with a light cucumber salad or a simple steamed vegetable like broccoli or bok choy to round out the meal.

Creative Ways to Present

For a dinner party, I’ve plated this recipe in shallow bowls with extra basil and a lemon wedge on the side for a fresh twist. Offering chili oil or lime wedges lets guests customize their flavors, which always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover noodles and chicken in an airtight container in the fridge for up to 3 days. Because the chicken is crispy, it softens a bit after refrigeration but still tastes fantastic when reheated properly.

Freezing

While I don’t often freeze this dish because it’s so quick to make fresh, you can freeze the cooked chicken separately for up to a month. Just thaw in the fridge overnight and toss with freshly cooked noodles and sauce when ready.

Reheating

To keep the best texture on reheating, I warm the leftovers in a skillet over medium heat rather than the microwave. Adding a splash of water or broth prevents the noodles from drying out and revives the sauce beautifully.

Frequently Asked Questions:

Can I use other noodles besides wide rice noodles?

While wide rice noodles are traditional and absorb the sauce well without getting mushy, you can use other types like flat egg noodles or even spaghetti in a pinch. Just be careful with cooking times so they don’t get overdone.

How do I make the chicken crispy without it sticking to the pan?

Pat the chicken dry before coating with flour or cornstarch and make sure your pan and butter/oil are hot enough before adding the chicken. Avoid overcrowding the pan which lowers the temperature and causes sticking.

Can I prepare this dish vegetarian?

Absolutely! Swap the chicken for firm tofu or tempeh and use vegetarian-friendly soy sauce. Add more veggies like mushrooms or snap peas to maintain texture and flavor.

What’s the best way to add heat if I don’t have chili flakes?

You can substitute fresh chopped chili, a dash of hot sauce, or even cayenne pepper, but start small and adjust to taste since these options might be spicier than chili flakes.

Final Thoughts

I’ve come back to this Crispy Garlic Chicken Drunken Noodles Recipe time and again because it never disappoints — from the crispy chicken to the saucy noodles kissed with fresh basil. It’s one of those meals that feels like a treat yet is so quick you can whip it up any night. Give it a try and I promise it’ll become a staple for you as well!