Description
Crispy Garlic Chicken Drunken Noodles is a vibrant Thai-inspired stir-fry featuring wide rice noodles tossed with savory tamari soy sauce, sweet chili sauce, and fragrant basil. Crispy chicken thighs and colorful bell peppers add texture and flavor in this quick and satisfying meal that brings restaurant-quality deliciousness to your home kitchen.
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 and Vegetables
- 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
Instructions
- Cook Noodles: Prepare the wide rice noodles according to the package directions. Once cooked, drain and set aside.
- Make Sauce: In a bowl, combine 1/3 cup tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes, and 1/4 cup water. Stir well to blend all the flavors.
- Cook Chicken: Toss the sliced chicken with the flour or cornstarch until evenly coated. Heat 2 tablespoons butter in a large skillet over medium heat. Add the chicken and cook until crispy and cooked through, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and the chopped garlic; cook for 1 more minute. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook for 5 minutes until softened and fragrant.
- Combine and Finish: Add the prepared sauce, cooked noodles, and chicken back into the skillet with the vegetables. Toss everything together and cook for another 5 minutes until the sauce coats the noodles evenly and the mixture is heated through. Stir in half of the chopped basil just before removing from heat.
- Serve: Transfer the drunken noodles to serving plates. Garnish with the remaining basil and a sprinkle of sesame seeds for a flavorful finish. Serve warm.
Notes
- This dish balances a saucy texture with crispy chicken and tender noodles, reminiscent of your favorite Thai restaurant style.
- For a gluten-free option, use tamari instead of soy sauce and cornstarch instead of flour.
- You can swap chicken thighs for breasts for a leaner protein choice.
- Adjust chili flakes to your preferred heat level.
- Fresh Thai basil is ideal, but regular sweet basil works well if unavailable.
- Using wide rice noodles ensures the right texture and sauce absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
