If you’re craving a dish that’s bursting with bold flavors and irresistible textures, you’re going to fall in love with this Crispy Garlic Chicken Drunken Noodles Recipe. It’s a perfect harmony of crispy chicken, savory garlic, and those tender, silky noodles all tossed in a mouthwatering sauce that will have you coming back for seconds!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sauce combines tamari, chili, and rice vinegar for a tangy-spicy-salty kick that’s addictive.
- Crispy Meets Tender: Crispy seared chicken thighs mingle beautifully with soft rice noodles for a wonderful texture contrast.
- Quick and Easy to Make: From prep to plate in just 20 minutes—ideal for weeknight dinners that wow.
- Fresh and Colorful: Vibrant bell peppers, scallions, and basil add freshness and eye-catching color to your dinner plate.
Ingredients You’ll Need
This Crispy Garlic Chicken Drunken Noodles Recipe is all about combining simple, everyday ingredients that come together to create something spectacular. Each ingredient plays a vital role, whether it’s the crispy chicken coating, the aromatic garlic, or the fresh basil that finishes the dish with a burst of flavor.
- Wide rice noodles: These provide the chewy, silky base that soaks up all the delicious sauce.
- Tamari or soy sauce: Adds a rich, salty umami foundation, with tamari being the gluten-free option.
- Sweet Thai chili sauce: Brings a gentle sweetness and subtle heat that perfectly balances the flavors.
- Toasted sesame oil: Delivers a deep nutty aroma that’s classic in Southeast Asian cooking.
- Rice vinegar: Adds tang and brightness, lifting all the other flavors.
- Sushi ginger: Gives a fresh, mildly spicy zing that cuts through the richness.
- Chicken thighs or breasts: Both work well, though thighs bring extra juiciness and flavor.
- Garlic & shallots: These aromatics build an irresistible savory base.
- Bell peppers & scallions: Provide crunch and vibrant color.
- Basil (Thai or regular): The fresh herbaceous note that finishes the dish beautifully.
- Flour or cornstarch: Ensures a perfectly crispy coating on the chicken.
- Butter: Adds a velvety richness and helps develop that golden crust.
- Chili flakes & sesame seeds: For some extra heat and texture garnish.
Variations
The beauty of this Crispy Garlic Chicken Drunken Noodles Recipe is how simple it is to customize. Whether you want to swap proteins, add extra veggies, or keep it vegetarian, this recipe is flexible to fit your cravings and kitchen stash.
- Vegetarian Version: Replace chicken with tofu or mushrooms, and use vegetable broth or extra tamari for depth.
- Spicier Kick: Add more chili flakes or fresh chopped bird’s eye chilies to turn up the heat.
- Seafood Twist: Swap chicken for shrimp or scallops for a light, elegant seafood take.
- Extra Veggies: Feel free to toss in snap peas, baby corn, or carrots for more crunch and color.
How to Make Crispy Garlic Chicken Drunken Noodles Recipe
Step 1: Cook the Noodles
Begin by cooking your wide rice noodles following the package instructions until just tender. Drain them well to avoid any sogginess later. This step sets the stage for those perfect silky noodles that soak up every bit of flavor from the sauce.
Step 2: Prepare the Sauce
In a bowl, whisk together tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, and chili flakes. Add a splash of water to loosen it up. This simple but flavorful sauce is the magic that transforms this dish from ordinary to extraordinary.
Step 3: Cook the Chicken
Toss the sliced chicken in flour or cornstarch to create a light coating. In a large skillet over medium heat, melt 2 tablespoons of butter and add the chicken. Let it cook without moving it too much until it’s golden and crispy on one side—about 5 minutes. Then add the remaining butter, a splash of tamari/soy sauce, and chopped garlic. Cook for another minute until fragrant, then remove the chicken to keep warm.
Step 4: Sauté the Vegetables
Use the same skillet to sauté shallots, bell peppers, and green onions. This way, you capture all those savory chicken drippings and build layers of flavor as the veggies soften—a colorful and delicious foundation for those spicy noodles.
Step 5: Bring It All Together
Add your prepared sauce, cooked noodles, and crispy chicken back into the skillet with the vegetables. Toss everything together gently and cook for another 3 to 5 minutes so the noodles absorb the sauce beautifully. Stir in half the fresh chopped basil right at the end, then remove the skillet from heat.
Step 6: Serve and Garnish
Plate your drunken noodles warm, finishing with the rest of the basil and a sprinkle of toasted sesame seeds on top. This final touch brings freshness, crunch, and a burst of herbal aroma, making every bite pure bliss.
Pro Tips for Making Crispy Garlic Chicken Drunken Noodles Recipe
- Don’t Overcrowd the Pan: When cooking chicken, give the pieces space so they crisp up perfectly instead of steaming.
- Sauce It Up Generously: Make sure noodles are well coated in sauce for flavor that packs a punch in every bite.
- Fresh Basil at the End: Adding basil right at the end maintains its bright, fragrant character—don’t skip this step!
- Use Thighs for Juiciness: Chicken thighs stay tender and flavorful, reducing the chance of dry meat.
How to Serve Crispy Garlic Chicken Drunken Noodles Recipe
Garnishes
Sprinkle toasted sesame seeds and extra fresh basil leaves over the top right before serving. For those who love extra heat, a pinch of chili flakes or fresh sliced chilies adds a fiery kick that’s totally optional but welcomed by spice lovers.
Side Dishes
Pairing these drunken noodles with simple sides like a crisp cucumber salad or steamed jasmine rice creates a balanced meal. Light Asian slaws or roasted Asian greens like bok choy complement the dish beautifully without overpowering the rich flavors.
Creative Ways to Present
Serve the crispy garlic chicken drunken noodles in a large, shallow bowl to highlight their colorful veggies and garnish. For a fun twist, try plating them with a fried egg on top or sprinkle with crushed peanuts for an added crunch and nutty depth.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Crispy Garlic Chicken Drunken Noodles Recipe store well in an airtight container in the fridge for up to 3 days. Re-seal tightly to keep the noodles from drying out or sticking together.
Freezing
For best results, freeze the cooked chicken and vegetables separately from the noodles and sauce. Freeze in portioned containers for up to 2 months. Noodles can get a little mushy when thawed, so freezing isn’t ideal but workable if needed.
Reheating
Reheat leftovers gently in a skillet over medium heat to maintain crispiness and flavor. Add a splash of water or broth to help steam the noodles if they’ve become dry, stirring frequently until hot throughout.
FAQs
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Can I use chicken breast instead of thighs for the Crispy Garlic Chicken Drunken Noodles Recipe?
Absolutely! Chicken breasts work fine, but thighs tend to stay juicier and have more flavor because they have a bit more fat content, which helps the dish remain moist and tender after cooking.
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Can I make this recipe gluten-free?
Yes! Simply use tamari instead of soy sauce and ensure the sweet chili sauce you select is also gluten-free. Use cornstarch instead of flour, and you’re set for a yummy gluten-free version.
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How spicy is this Crispy Garlic Chicken Drunken Noodles Recipe?
The heat level is moderate and can be easily adjusted by increasing or reducing the chili flakes. The sweet Thai chili sauce adds gentle sweetness with mild spice, making it approachable for most spice tolerance levels.
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Can I prepare the sauce ahead of time?
Definitely! The sauce can be whisked together a day ahead and stored in the fridge. This makes dinner prep even faster and lets the flavors meld beautifully.
Final Thoughts
This Crispy Garlic Chicken Drunken Noodles Recipe is hands-down one of those dishes you’ll want to keep in your weekly rotation. Quick to make, bursting with flavor, and endlessly satisfying, it’s a perfect go-to whenever you want a restaurant-quality meal at home. So grab those ingredients, get cooking, and enjoy every delicious bite!
PrintCrispy Garlic Chicken Drunken Noodles Recipe
Crispy Garlic Chicken Drunken Noodles is a flavorful and satisfying Thai-inspired stir-fry dish featuring tender chicken thighs, wide rice noodles, and a deliciously tangy and spicy sauce made from tamari, sweet Thai chili sauce, and toasted sesame oil. Enhanced with fresh garlic, bell peppers, shallots, and fresh basil, this dish delivers a perfect balance of savory, sweet, and spicy flavors with a delightful crispy texture on the chicken. Quick and easy to prepare, it’s perfect for a tasty weeknight meal.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
For the Noodles and Sauce
- 8 oz wide rice noodles
- 1/3 cup tamari or soy sauce
- 1/4 cup sweet Thai chili sauce
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp sushi ginger, chopped
- Chili flakes, to taste
- 1/4 cup water
For the Chicken
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 2 tbsp flour or cornstarch
- 3 tbsp salted butter (divided: 2 tbsp and 1 tbsp)
- 4 cloves garlic, chopped
For the Vegetables & 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
- Prepare the noodles. Cook the wide rice noodles according to the package directions until al dente. Drain and set aside to prevent sticking.
- Make the sauce. In a bowl, combine 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. Whisk until well blended and set aside.
- Cook the chicken. Toss the sliced chicken with 2 tbsp of flour or cornstarch until evenly coated. Heat a large skillet over medium heat and add 2 tbsp salted butter. Once melted, add the chicken pieces and cook until they become crispy and golden on the edges, about 5 minutes. Add the remaining 1 tbsp butter, 1 tbsp tamari or soy sauce, and the chopped garlic. Cook for an additional minute until fragrant, then 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 the vegetables soften slightly. Pour in the prepared sauce along with the cooked noodles and chicken. Toss everything together thoroughly, cooking for another 3-5 minutes so the sauce evenly coats the noodles and ingredients. Stir in half of the chopped basil, then remove the skillet from heat.
- Serve. Plate the noodles warm, garnished with the remaining fresh basil and a sprinkle of sesame seeds for added texture and flavor.
Notes
- For gluten-free option, ensure the tamari and chili sauce are gluten-free.
- You can substitute chicken thighs with chicken breasts, but thighs provide more tenderness and flavor.
- If you prefer more heat, increase the amount of chili flakes or add fresh chili slices.
- To make the chicken extra crispy, dredge it twice in the flour mixture or use cornstarch for a lighter coating.
- Use fresh Thai basil for an authentic flavor, but sweet basil is a good substitute.
