Description
This Crispy Garlic Chicken Drunken Noodles recipe offers a deliciously savory and slightly spicy Thai-inspired dish featuring crispy chicken, wide rice noodles, and a flavorful sauce made with tamari, sweet chili sauce, and aromatic garlic. Ready in just 20 minutes, it’s a quick and satisfying meal perfect for weeknight dinners.
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
Vegetables & 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 keep warm.
- 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 coat evenly. Heat 2 tablespoons of salted butter in a large skillet over medium heat. Add the coated chicken and cook until crispy and browned, about 5 minutes. Add the remaining tablespoon of 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: Using the same skillet, add sliced shallot, bell peppers, and chopped scallions. Cook for about 5 minutes, stirring occasionally, until the vegetables soften but remain vibrant.
- Combine and finish: Add the prepared sauce, cooked noodles, and cooked chicken back into the skillet with the vegetables. Toss everything together thoroughly 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 chopped basil and a sprinkle of sesame seeds. Serve warm to enjoy the full depth of flavors.
Notes
- Use chicken thighs for juicier, more flavorful chicken; breasts work well for a leaner option.
- Adjust chili flakes according to your preferred spice level.
- Gluten-free tamari can be used to make this recipe gluten-free.
- Cook the noodles just until tender to avoid mushy texture after stir-frying.
- For extra crispiness, allow the chicken to brown well before stirring.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
