Description
This Crispy Garlic Chicken Drunken Noodles recipe brings the vibrant flavors of Thai cuisine to your home kitchen. Featuring crispy chicken, wide rice noodles, and a savory-sweet sauce with garlic, basil, and chili flakes, this dish is a perfect weeknight dinner full of bold taste and satisfying textures.
Ingredients
Scale
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari/soy sauce
- 1 tablespoon tamari/soy sauce
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sushi ginger, chopped
- chili flakes, to taste
- 1/4 cup water
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 the noodles: Prepare the wide rice noodles according to the package directions, then drain and set aside.
- Make the sauce: In a bowl, combine 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. Mix well to create the flavorful sauce base.
- Prepare the chicken: Toss the sliced chicken with flour or cornstarch until evenly coated. Heat 2 tablespoons butter in a large skillet over medium heat. Add the chicken and cook until it becomes crispy and cooked through, about 5 minutes. Stir in 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and chopped garlic; cook for another minute to infuse flavors, then remove the chicken from the skillet.
- Cook the vegetables: In the same skillet, add the sliced shallot, thinly sliced bell peppers, and chopped scallions. Cook for about 5 minutes until vegetables begin to soften.
- Combine and finish: Add the prepared sauce, cooked noodles, and crispy chicken back into the skillet with the vegetables. Toss everything together and cook for an additional 5 minutes, allowing the sauce to coat the noodles well. Stir in half of the chopped basil, then remove from heat.
- Serve: Plate the noodles warm and garnish with the remaining basil and a sprinkling of sesame seeds for a fresh, aromatic finish.
Notes
- For a gluten-free version, use tamari or a gluten-free soy sauce and cornstarch instead of flour.
- If you prefer spicier noodles, increase the amount of chili flakes to your taste.
- Substitute chicken breasts with tofu or shrimp for a different protein option.
- Thai basil can be replaced with regular basil if unavailable, but it slightly changes the flavor profile.
- Cook noodles just to al dente to prevent them from becoming mushy when stirred into the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 10 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: 90 mg
