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
Scale
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.
