Crispy Garlic Chicken Drunken Noodles Recipe

I absolutely love this Crispy Garlic Chicken Drunken Noodles Recipe because it brings together bold, savory Asian flavors with a crispy twist that feels so satisfying every time. The combination of garlic-butter crispy chicken and saucy, tender rice noodles is something that instantly comforts me, especially on a busy weeknight when I want something both quick and delicious.

You’ll find that this recipe works wonderfully whether you’re cooking for family or meal prepping for the week — it’s easy to customize with veggies and packs a flavorful punch without a long ingredient list. Plus, it’s a great way to get that restaurant-style drunken noodle at home but with beautifully crisped chicken that makes all the difference.

this …

Ingredients You’ll Need

The ingredients come together to build layers of flavor and texture—from the crispy chicken to the silky noodles and punchy sauce. When shopping, I always look for fresh garlic and basil, and pick chicken thighs for extra juiciness.

• Wide rice noodles: These absorb sauce beautifully and provide that classic chewy texture.
• Tamari or soy sauce: Tamari adds a richer, gluten-free option, but soy sauce works perfectly if that’s what you have.
• Sweet Thai chili sauce: Brings sweetness and a hint of spice that balances the savory elements.
• Toasted sesame oil: A little goes a long way to add a warm nutty aroma.
• Rice vinegar: Offers brightness and acidity that cuts through the richness.
• Sushi ginger, chopped: Adds subtle zing and freshness.
• Chili flakes: Customize the heat level to your liking.
• Boneless skinless chicken thighs or breasts: Thighs are my go-to for juiciness, but breasts work if you prefer leaner meat.
• Flour or cornstarch: For that irresistible crispy coating on the chicken.
• Salted butter: The star for that garlic-butter chicken flavor.
• Garlic, chopped: Fresh and fragrant—more garlic, more flavor!
• Shallot, sliced: Mild onion flavor that softens beautifully.
• Bell peppers, thinly sliced: Adds sweetness and crunch.
• Scallions, chopped: For freshness and a little bite.
• Thai or regular basil, chopped: It’s what really makes drunken noodles sing with herbal brightness.
• Sesame seeds, for serving: Nutty garnish that sneaks in a little extra texture.

Variations

I love mixing things up based on what’s in my fridge or what my family is craving. Feel free to tweak the veggies or protein—it’s such a flexible recipe!

• Protein Swap: I’ve tried this with shrimp and tofu, both of which soak up the sauce beautifully and make great vegetarian or pescatarian options.
• Veggie Boost: Adding mushrooms or snap peas adds a lovely earthy sweetness and extra crunch.
• Heat Level: If you like it spicy, toss in fresh Thai chilies or more chili flakes—I’ve watched friends literally light up with the heat!
• Gluten-Free: Using tamari with gluten-free noodles makes this recipe accessible without sacrificing flavor.

How to Make Crispy Garlic Chicken Drunken Noodles Recipe

Step 1: Perfectly Cook the Rice Noodles

Start by cooking the wide rice noodles according to the package directions. Don’t overcook them—they should be just tender but still slightly chewy. I learned that rinsing the cooked noodles with cold water stops the cooking process and prevents them from sticking together, making tossing with the sauce way easier later.

Step 2: Make the Flavorful Sauce

Next, mix together the tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes, and a bit of water. This sauce is where all the magic happens. It’s a perfect balance of salty, sweet, tangy, and spicy—trust me, you’ll want to have a taste before tossing everything together.

Step 3: Crispy Garlic Chicken Magic

Pat the chicken slices dry and toss them with flour or cornstarch. Heat 2 tablespoons of salted butter in a large skillet over medium heat, then add the chicken. Cook without moving too much so it crisps up nicely—usually about 5 minutes. Add the remaining butter, a splash of tamari/soy sauce, and the chopped garlic, letting it sizzle for just a minute. This garlic butter combo is what gives the chicken its irresistible flavor and crunch. Remove the chicken once it’s golden and crispy.

Step 4: Sauté the Veggies and Combine

Using the same skillet, toss in the sliced shallots, bell peppers, and scallions. Cook them for about 5 minutes until they soften but still have a little bite. Then add the sauce, noodles, and crispy chicken. Toss everything together gently, cooking for another 3 to 5 minutes so the noodles soak up the sauce and the chicken warm through. Finish by mixing in half of the chopped basil, then remove from heat.

Step 5: Serve Hot and Garnish

Serve the drunken noodles while they’re warm, generously topped with the remaining fresh basil and a sprinkle of sesame seeds. The fresh basil is a total game-changer here, providing a fragrant herbal lift against the rich sauce and crispy chicken.

How to Serve Crispy Garlic Chicken Drunken Noodles Recipe

Garnishes

I always top my crispy garlic chicken drunken noodles with plenty of fresh Thai basil and sesame seeds—these garnishes do wonders for both flavor and presentation. Sometimes I add fresh lime wedges for a tangy zing that brightens every bite.

Side Dishes

This recipe pairs beautifully with simple sides like steamed jasmine rice or a light cucumber salad to balance the richness. I also like serving it with crunchy spring rolls as a fun appetizer when guests come over.

Creative Ways to Present

For a dinner party, I’ve served the noodles in individual bamboo steamers to keep the vibe authentic and stylish. Another fun twist is plating the dish inside a hollowed-out pineapple or bell pepper for a colorful, tropical presentation that always impresses.

Make Ahead and Storage

Storing Leftovers

I store leftover drunken noodles in an airtight container in the fridge for up to 3 days. Because of the crispy chicken, it softens a bit overnight—but the flavors actually deepen and taste even better the next day.

Freezing

I’ve frozen portions in freezer-safe bags with good results. Just make sure to thaw in the fridge overnight before reheating. The texture of the chicken softens more after freezing but the flavor stays spot-on, making it great for meal prep.

Reheating

When reheating, I prefer to crisp the chicken back up in a hot skillet with a drizzle of oil before adding the noodles and sauce. Microwaving works fine but you’ll lose some crispiness. Heating gently on the stovetop keeps things tasting fresh and delicious.

FAQs

Final Thoughts

This Crispy Garlic Chicken Drunken Noodles Recipe has quickly become one of those dishes I turn to when I want something that feels both exotic and comforting. The crisp chicken combined with vibrant, saucy noodles makes it a crowd-pleaser, and honestly, it never fails to impress friends and family. I highly recommend giving this a try—it’s like having your favorite Thai takeout but made with a little extra love and crispy chicken magic right in your own kitchen.

Print