Description
This Crispy Garlic Chicken Drunken Noodles recipe features perfectly cooked wide rice noodles tossed in a flavorful blend of tamari, sweet Thai chili sauce, and aromatic spices. Crispy chicken thighs are combined with fresh bell peppers, shallots, and Thai basil for a vibrant and delicious Thai-inspired stir-fry that’s quick to make and perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Noodles and Sauce
- 8 oz wide rice noodles
- 1/3 cup tamari or soy sauce
- 1/4 cup sweet Thai chili sauce
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp sushi ginger, chopped
- Chili flakes, to taste
- 1/4 cup water
Chicken and Coating
- 1 lb boneless skinless chicken thighs or breasts, sliced
- 2 tbsp flour or cornstarch
Vegetables and Garnishes
- 3 tbsp salted butter
- 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
- Cook noodles: Prepare the wide rice noodles according to the package directions. Once cooked, drain thoroughly and set aside.
- Make the sauce: In a bowl, combine ⅓ cup tamari or soy sauce, ¼ cup sweet Thai chili sauce, 2 tbsp rice vinegar, 2 tbsp toasted sesame oil, 1 tbsp chopped sushi ginger, chili flakes to taste, and ¼ cup water. Mix well and set aside.
- Cook the chicken: Toss the sliced chicken with 2 tbsp flour or cornstarch to coat. Heat 2 tablespoons of salted butter in a large skillet over medium heat. Add the chicken and cook until crispy and browned, about 5 minutes. Add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and chopped garlic. Cook for another minute until fragrant. 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 about 5 minutes until the vegetables soften.
- Combine and finish: Add the prepared sauce, cooked noodles, and cooked chicken back into the skillet with the vegetables. Toss everything together and cook for another 3 to 5 minutes until the noodles are well coated and heated through. Stir in half of the chopped basil and remove from heat.
- Serve: Plate the noodles and garnish with the remaining basil and a sprinkle of sesame seeds. Serve warm for best flavor.
Notes
- You can substitute chicken breasts for thighs, but thighs offer more flavor and juiciness.
- For gluten-free, be sure to use gluten-free tamari and check that your chili sauce is gluten-free.
- Adjust chili flakes to your preferred spice level.
- If you prefer a vegan version, replace chicken with tofu and butter with vegetable oil or vegan butter alternatives.
- Use fresh Thai basil for the most authentic flavor; regular sweet basil is a fine substitute.
Nutrition
- Serving Size: 1 plate (about 1/4 recipe)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
