Description
This Crispy Garlic Chicken Drunken Noodles recipe combines tender, pan-fried chicken with fragrant Thai basil, crisp bell peppers, and chewy wide rice noodles tossed in a savory-sweet sauce made of tamari, sweet chili, and toasted sesame oil. Ready in just 20 minutes, it’s a quick and flavorful stir-fried dish perfect for an easy weeknight dinner or a delightful Asian-inspired meal.
Ingredients
Scale
Noodles & Sauce
- 8 oz wide rice noodles
- â…“ 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 & Coating
- 1 lb boneless skinless chicken thighs or breasts, sliced
- 2 tbsp flour or cornstarch
Cooking & Garnish
- 3 tbsp salted butter
- 4 cloves garlic, chopped
- 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 sticking.
- Make the sauce: In a bowl, whisk together ⅓ cup tamari or soy sauce, ¼ cup sweet Thai chili sauce, 2 tbsp rice vinegar, 2 tbsp toasted sesame oil, 1 tbsp chopped sushi ginger, chili flakes to taste, and ¼ cup water until well combined. Set aside the sauce.
- Cook the chicken: Toss the sliced chicken with 2 tablespoons of flour or cornstarch to evenly coat. Heat 2 tablespoons of salted butter in a large skillet over medium heat. Add the chicken pieces and cook for about 5 minutes, or until the chicken becomes crispy and browned. Then add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and the chopped garlic, cooking for an additional minute until fragrant. Remove the chicken from the skillet and set aside.
- Sauté vegetables: Using the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook for approximately 5 minutes, stirring occasionally, until the vegetables soften and release their aroma.
- Combine and finish: Pour in the prepared sauce, then add the cooked noodles and the cooked chicken back into the skillet with the vegetables. Toss everything together thoroughly and continue cooking for 3 to 5 minutes so the noodles absorb the sauce and the dish heats evenly. Stir in half of the chopped basil, then remove the skillet from heat.
- Serve: Plate the drunken noodles and garnish with the remaining fresh basil and a sprinkle of sesame seeds. Serve warm to enjoy the best flavor and texture.
Notes
- You can substitute chicken thighs with breasts based on preference, but thighs provide more tenderness and flavor.
- If you prefer gluten-free, be sure to use tamari instead of soy sauce and cornstarch instead of flour.
- Adjust chili flakes according to your preferred spice level for a milder or spicier dish.
- Use fresh Thai basil for authentic flavor; if unavailable, sweet basil is a suitable substitute.
- Make sure to drain noodles well to avoid sogginess in the final dish.
- For a vegetarian version, replace chicken with tofu and use vegetable butter or oil.
