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Crispy Garlic Chicken Drunken Noodles Recipe

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4.7 from 70 reviews

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.

Ingredients

Units Scale

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

  1. Prepare the noodles. Cook the wide rice noodles according to the package directions until al dente. Drain and set aside to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://queenrecipe.com/crispy-garlic-chicken-drunken-noodles-recipe/