Description
This Crispy Garlic Chicken Drunken Noodles recipe features wide rice noodles tossed in a flavorful blend of tamari, sweet Thai chili sauce, and fresh herbs, paired with crispy chicken thighs and sautéed vegetables. A quick and delicious Thai-inspired stir-fry perfect for a satisfying weeknight meal.
Ingredients
Scale
Noodles
- 8 oz wide rice noodles
Sauce
- ⅓ cup tamari or soy sauce
- ¼ cup sweet Thai chili sauce
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp sushi ginger, chopped
- Chili flakes, to taste
- ¼ cup water
Chicken
- 1 lb boneless skinless chicken thighs or breasts, sliced
- 2 tbsp flour or cornstarch
- 3 tbsp salted butter
- 4 cloves garlic, chopped
- 1 tbsp tamari or soy sauce (used during cooking)
Vegetables and Garnish
- 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 to prevent them from sticking.
- Make the sauce: In a bowl, combine tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes to taste, and water. Mix well and set aside to let the flavors meld.
- Cook the chicken: Toss the sliced chicken with flour or cornstarch to evenly 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. Stir in the remaining 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 are soft but still slightly crisp.
- Combine and finish: Return the prepared sauce, cooked noodles, and cooked chicken to the skillet with the vegetables. Toss everything together and cook for an additional 3 to 5 minutes until the noodles are well coated and heated through. Stir in half of the chopped basil just before removing from heat.
- Serve: Plate the noodles and garnish with the remaining basil and a sprinkle of sesame seeds. Serve warm for the best flavor experience.
Notes
- You can substitute chicken thighs for breasts depending on your preference; thighs will yield a more tender, flavorful result.
- Adjust the amount of chili flakes according to your heat tolerance.
- Using tamari instead of soy sauce makes the recipe gluten-free.
- For a vegetarian version, replace chicken with tofu or mushrooms and use vegetable-based sauces.
- Be careful not to overcook the vegetables to maintain their crunch and brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
