If you’re craving a perfect blend of crispy, savory chicken with the aromatic punch of basil and garlic, then this Crispy Garlic Chicken Drunken Noodles Recipe is your new go-to comfort dish. Wide rice noodles soaked in a tangy-sweet-spicy sauce combined with tender yet crispy chicken make every bite an absolute delight.
Why You Should Make This Recipe
It’s packed with bold flavors: From the garlic to the sweet Thai chili sauce, every ingredient adds a punch that will excite your palate.
Crispy chicken excellence: The chicken gets a little flour coating that crisps up beautifully, adding texture that pairs perfectly with soft noodles.
Quick and simple to make: This dish comes together in under 30 minutes, perfect for busy weeknights without sacrificing flavor.
Versatile and customizable: Easily adjust spice levels, switch up vegetables, or add more basil for your personal twist.
Ingredients & Substitutions
Each ingredient here plays an important role, from the silky smooth wide rice noodles that soak up all the sauce to the garlic and shallots giving that irresistible aroma and depth. These simple essentials come together to create a dish rich in flavor, texture, and even color.
- Wide rice noodles: They have the perfect chewy texture to hold all that delicious sauce without falling apart.
- Tamari or soy sauce: Choose tamari for gluten-free; it forms the salty backbone of the sauce.
- Sweet Thai chili sauce: Adds a lovely sweetness with a gentle heat to balance savory elements.
- Boneless chicken thighs or breasts: Thighs yield juicier, more flavorful bites but breasts work well if you prefer leaner meat.
- Flour or cornstarch: This creates that signature crispy exterior on the chicken when cooked.
- Fresh Thai or regular basil: The herbaceous punch that brings this dish to life – don’t skip it!
- Sesame oil: A nutty richness that adds complexity to the sauce.
How to Make Crispy Garlic Chicken Drunken Noodles Recipe
Step 1: Cook the noodles
Start by cooking your wide rice noodles according to the package directions. This step ensures they’re perfectly al dente and ready to soak up all the wonderful sauce later on. Drain them well to avoid sogginess — you want that satisfying chewiness intact!
Step 2: Prepare the flavorful sauce
Mix together tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, and chili flakes with a little water. This sauce is where the magic happens — it’s tangy, sweet, spicy, and savory all at once, making every noodle and bite burst with flavor.
Step 3: Crisp up the chicken
Toss the sliced chicken in flour or cornstarch for that irresistible crispiness. Cook it in butter over medium heat until golden and crispy, then add a splash of tamari/soy sauce and chopped garlic to infuse even more aroma and taste. This step creates crunchy edges that contrast beautifully against the silky noodles.
Step 4: Sauté the veggies and combine everything
In the same skillet, add shallots, bell peppers, and green onions — sauté them just until tender to retain a fresh crunch. Then toss in the sauce mixture, cooked noodles, crispy chicken, and half the chopped basil. Give it all a good toss so every strand of noodle and piece of chicken gets glossy with sauce. Finish by mixing in the remaining basil off the heat to preserve its vibrant flavor.
How to Serve Crispy Garlic Chicken Drunken Noodles Recipe
Garnishes
Sprinkle a handful of toasted sesame seeds on top for a subtle crunch and nutty aroma that complements the dish perfectly. Fresh extra basil or sliced scallions also make beautiful, fragrant garnishes that brighten up the plate and add extra color.
Side Dishes
Try pairing this meal with a crisp cucumber salad or a light and tangy Asian slaw to cut through the richness. Steamed or stir-fried greens like bok choy or snap peas bring freshness and balance to the bold flavors of the noodles.
Creative Ways to Present
Serve the noodles inside edible lettuce cups for an interactive and fun eating experience. Or plate them on a large sharing platter topped with fresh basil sprigs and chili flakes—perfect for casual family-style dinners or impressing guests with a colorful and aromatic centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the sauce separate from the noodles, if possible, helps maintain the texture better when reheating.
Freezing
This dish freezes okay but is best for short-term storage since the noodles may soften after thawing. If freezing, pack the chicken and sauce separately from the noodles and veggies to preserve texture.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce and refreshing the noodles without drying them out. Avoid microwave reheating if you want to keep that lovely crispiness on the chicken.
FAQs
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Can I make this Crispy Garlic Chicken Drunken Noodles Recipe vegetarian?
Absolutely! Substitute the chicken for tofu or tempeh and use vegetable-based sauces. Press and fry tofu similarly to get that crispy texture, then follow the same sauce and vegetable steps.
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What’s the best type of noodles to use?
Wide rice noodles work best because they soak up the sauce beautifully and have a tender-chewy texture that balances well with the crispy chicken.
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How spicy is this dish?
The dish has a mild to moderate heat mainly from the chili flakes and Thai chili sauce, but you can adjust the spice level up or down easily based on your taste preferences.
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Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine—just be careful not to overcook them since they dry out faster. Thighs remain juicier and more flavorful if you can get them.
Final Thoughts
There’s nothing quite like the satisfying crunch of chicken mingling with tender noodles and aromatic basil in this Crispy Garlic Chicken Drunken Noodles Recipe. It’s a perfect dish to brighten your dinner table and impress family or friends with minimal fuss. Give it a try and get ready for some serious flavor love!
Print
Crispy Garlic Chicken Drunken Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Crispy Garlic Chicken Drunken Noodles recipe delivers a vibrant and flavorful Thai-inspired dish featuring tender chicken thighs, wide rice noodles, and a savory-sweet sauce infused with garlic, tamari, and fresh basil. Perfectly stir-fried to achieve a delightful crispy texture on the chicken and a glossy coating on the noodles, this dish is sure to satisfy your craving for authentic Asian flavors at home.
Ingredients
Noodles and Sauce
- 8 oz wide rice noodles
- ⅓ cup tamari or soy sauce, plus 1 tablespoon
- ¼ cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sushi ginger, chopped
- Pinch of chili flakes
- ¼ cup water
Chicken and Coating
- 1 lb boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
Cooking Ingredients
- 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 just tender. Drain and set aside to prevent sticking.
- Make the sauce: In a bowl, whisk together ⅓ cup tamari/soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes, and ¼ cup water until well combined.
- Prepare and crisp the chicken: Toss sliced chicken with flour or cornstarch evenly. Heat a large skillet over medium heat and add 2 tablespoons butter. Once melted and hot, add the chicken and cook, stirring occasionally, until golden and crispy, about 5 minutes.
- Add aromatics to chicken: Add the remaining 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and chopped garlic to the skillet with the chicken. Cook together for 1 more minute to infuse flavors, then remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add sliced shallot, bell peppers, and chopped green onions. Stir-fry for about 5 minutes until the vegetables begin to soften.
- Combine everything: Return the chicken to the skillet, add cooked noodles, and pour the prepared sauce over all ingredients. Toss thoroughly to ensure the noodles and chicken are fully coated with the sauce. Cook for another 3 to 5 minutes, allowing the sauce to thicken slightly.
- Finish and serve: Stir in half of the chopped basil, mixing well, then remove the skillet from heat. Serve the noodles topped with the remaining basil and a sprinkle of sesame seeds for garnish.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust the chili flakes to your preferred spice level.
- Use gluten-free tamari if you need a gluten-free option.
- To make this recipe vegetarian, replace chicken with tofu and use vegetarian-friendly sauces.
- Cook the noodles al dente to prevent mushiness when stir-frying.
