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Crispy Garlic Chicken Drunken Noodles Recipe

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Crispy Garlic Chicken Drunken Noodles is a flavorful and satisfying Thai-inspired dish featuring tender chicken thighs, wide rice noodles, and a vibrant, spicy-sweet sauce made with tamari, sweet chili sauce, and aromatic garlic. This dish is stir-fried to perfection, balancing crisp textures and bold flavors for a quick and delicious dinner.

Ingredients

Noodles and 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 & Coating

  • 1 pound boneless skinless chicken thighs or breasts, sliced
  • 2 tablespoons flour or cornstarch

Cooking Fats & Aromatics

  • 3 tablespoons salted butter (divided)
  • 4 cloves garlic, chopped
  • 1 shallot, sliced

Vegetables & Herbs

  • 2 bell peppers, thinly sliced
  • 4 scallions (green onions), chopped
  • 1 cup Thai basil or regular basil, chopped (divided)

Garnish

  • Sesame seeds, for serving

Instructions

  1. Prepare the noodles: Cook the wide rice noodles according to the package directions until tender. Drain and set aside to prevent sticking.
  2. 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, and chili flakes to taste. Stir in 1/4 cup water to loosen the sauce and mix thoroughly.
  3. Cook the chicken: Toss the sliced chicken thighs or breasts with 2 tablespoons of flour or cornstarch to coat evenly. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook until crispy and browned, about 5 minutes. Then add 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and chopped garlic to the skillet. Cook for an additional minute to infuse flavors. Remove the chicken from the skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add the sliced shallot, thinly sliced bell peppers, and chopped scallions. Cook for about 5 minutes until vegetables are tender but still vibrant.
  5. Combine and finish cooking: Return the chicken to the skillet and add the prepared sauce along with the drained noodles. Toss everything together to coat the noodles evenly with the sauce. Cook for another 3 to 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in half of the chopped basil and remove the skillet from heat.
  6. Serve: Divide the drunken noodles among plates. Garnish with the remaining basil and a sprinkle of sesame seeds for added texture and flavor. Serve immediately while warm.

Notes

  • For a gluten-free version, use tamari instead of soy sauce and ensure the rice noodles are gluten-free.
  • You can substitute chicken breasts if you prefer leaner meat; ensure they are sliced thinly for quicker cooking.
  • If you like it spicier, increase the chili flakes or add fresh sliced chili peppers.
  • The sesame seeds add a nice crunch and subtle nutty flavor, but are optional.
  • Use fresh Thai basil if possible to get the authentic flavor, but sweet basil is a fine substitute.
  • Adjust the amount of butter based on dietary preference; you can reduce or substitute with oil for less saturated fat.

Find it online: https://recipefeastful.com/crispy-garlic-chicken-drunken-noodles-recipe/