Description
Crispy Garlic Chicken Drunken Noodles is a vibrant and flavorful Thai-inspired stir-fry featuring wide rice noodles tossed with crispy pan-seared chicken thighs, aromatic garlic, colorful bell peppers, and fresh Thai basil. The dish is coated in a savory, slightly sweet sauce made from tamari, sweet Thai chili sauce, and toasted sesame oil. It’s a quick and satisfying meal perfect for weeknight dinners, combining textures and bold flavors in under 30 minutes.
Ingredients
Noodles & Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari or soy sauce, plus 1 tablespoon
- 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
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter, divided
- 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 the noodles: Prepare the wide rice noodles according to the package directions. Once cooked, drain and set aside so they are ready to be tossed in the sauce later.
- Make the 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 to taste, and 1/4 cup water. Mix thoroughly until well blended.
- Cook the chicken: Toss the sliced chicken with flour or cornstarch until evenly coated. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook until crispy and cooked through, approximately 5 minutes. Add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and chopped garlic. Stir and cook for an additional minute to infuse the garlic flavor, then remove the chicken from the skillet and set aside.
- Sauté the vegetables and combine: Using the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook for about 5 minutes until the vegetables are slightly softened. Pour in the prepared sauce, then add the cooked noodles and crispy chicken back into the skillet. Toss everything together and cook for 3 to 5 minutes until the sauce evenly coats the noodles. Stir in half of the chopped basil and then remove the skillet from the heat.
- Serve: Plate the noodles hot, garnishing with the remaining fresh basil and a sprinkle of sesame seeds for added texture and flavor. Enjoy your flavorful Crispy Garlic Chicken Drunken Noodles!
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs provide a juicier texture.
- If you want more heat, add extra chili flakes or a drizzle of sriracha when serving.
- Use gluten-free tamari for a gluten-free option.
- For a vegetarian version, omit the chicken and add tofu or your favorite vegetables instead.
- Ensure noodles are not overcooked, as they will finish cooking slightly in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
