Description
A flavorful recipe for Crispy Garlic Chicken Drunken Noodles featuring wide rice noodles tossed with a savory and slightly sweet sauce, tender crispy chicken, vibrant bell peppers, and fresh basil, perfect for a homemade Thai-inspired dinner.
Ingredients
Scale
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari/soy sauce
- 1 tablespoon tamari/soy sauce (for cooking chicken)
- 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: 2 tablespoons + 1 tablespoon)
- 4 cloves garlic, chopped
Vegetables and 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 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. Mix well to create a balanced savory, sweet, and tangy sauce.
- Cook the chicken: Toss the sliced chicken in flour or cornstarch to lightly coat. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook until crispy and cooked through, about 5 minutes. Add the remaining 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and chopped garlic; cook for another minute to infuse flavor. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook for 5 minutes until the vegetables soften but remain crisp.
- Combine and finish: Add the prepared sauce, cooked noodles, and chicken back into the skillet with the vegetables. Toss thoroughly to coat everything in the sauce. Cook for an additional 5 minutes until heated through and well combined. Stir in half of the chopped basil and then remove the skillet from heat.
- Serve: Serve the drunken noodles warm, garnished with the remaining basil and a sprinkling of sesame seeds for added texture and flavor.
Notes
- Use boneless skinless chicken thighs for more tenderness and flavor, or chicken breasts for a leaner option.
- Flour can be substituted with cornstarch for gluten-free preparation.
- Adjust chili flakes to your preferred spice level for mild to spicy heat.
- Fresh Thai basil adds authentic flavor; if unavailable, regular basil can be used as a substitute.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth or additional vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
