Description
A flavorful and satisfying Crispy Garlic Chicken Drunken Noodles recipe featuring wide rice noodles tossed with crispy pan-seared chicken, vibrant bell peppers, fragrant basil, and a savory-sweet chili soy sauce. Perfect for a quick and delicious weeknight dinner with a blend of Thai-inspired flavors.
Ingredients
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup plus 1 tablespoon tamari or soy sauce
- 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 and Vegetables
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter, divided
- 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 the noodles: Prepare the wide rice noodles according to the package instructions until al dente. Drain and set aside.
- Make the sauce: In a bowl, combine 1/3 cup tamari/soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes, and 1/4 cup water. Stir until well mixed and set aside.
- Cook the chicken: Toss the sliced chicken with the flour or cornstarch to coat evenly. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for about 5 minutes until crispy and cooked through. Add the remaining 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and the chopped garlic, cooking for an additional minute to infuse flavor. Remove the chicken from the skillet and set aside.
- Sauté the vegetables and combine: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook for about 5 minutes until slightly softened. Return the chicken to the skillet, add the prepared sauce and drained noodles. Toss everything together and cook for another 3-5 minutes until the sauce evenly coats the noodles and heated through. Stir in half of the chopped basil, then remove from the heat.
- Serve: Plate the drunken noodles warm, garnish with the remaining fresh basil and sprinkle sesame seeds on top for a nutty finish.
Notes
- You can use chicken thighs or breasts depending on your preference; thighs provide a juicier texture.
- Adjust the quantity of chili flakes based on your desired spice level.
- Wide rice noodles work best for authentic texture, but pad thai noodles or other flat rice noodles can be substituted.
- Use gluten-free tamari to make the dish gluten free.
- For a vegetarian version, replace chicken with firm tofu and use vegetable broth or omit meat entirely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
