Description
Crispy Garlic Chicken Drunken Noodles is a vibrant and flavorful Thai-inspired stir-fry dish featuring tender chicken thighs, wide rice noodles, and a savory, slightly sweet sauce with hints of garlic, chili, and basil. This quick and satisfying meal combines crispy chicken with colorful vegetables and aromatic herbs, perfect for a wholesome weeknight dinner.
Ingredients
Units
Scale
Noodles and Sauce
- 8 oz wide rice noodles
- 1/3 cup tamari or soy sauce
- 1/4 cup sweet Thai chili sauce
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp sushi ginger, chopped
- Chili flakes, to taste
- 1/4 cup water
Chicken and Coating
- 1 lb boneless skinless chicken thighs or breasts, sliced
- 2 tbsp flour or cornstarch
Sauté and Garnishes
- 3 tbsp 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 directions until al dente. Drain and set aside.
- 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. Mix well to blend the flavors.
- Prepare the chicken: Toss the sliced chicken pieces in 2 tablespoons of flour or cornstarch until evenly coated. Heat a large skillet over medium heat and add 2 tablespoons of salted butter. Once melted and hot, add the chicken and cook for about 5 minutes until crispy and golden. Add 1 tablespoon salted butter, 1 tablespoon tamari or soy sauce, and the chopped garlic to the skillet. Cook for another minute to infuse the garlic flavor, then remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced shallot, thinly sliced bell peppers, and chopped scallions. Cook, stirring occasionally, for about 5 minutes until the vegetables soften slightly.
- Combine and finish cooking: Pour the prepared sauce into the skillet with the vegetables, then add the cooked noodles and the crispy chicken. Toss everything gently to coat the noodles and chicken with the sauce and vegetables. Cook for an additional 3 to 5 minutes until everything is heated through and well combined. Stir in half of the chopped basil right before removing from heat.
- Serve: Plate the drunken noodles topped with the remaining fresh basil and a sprinkle of sesame seeds. Serve warm for the best flavor and texture.
Notes
- For extra heat, increase the amount of chili flakes or add fresh sliced chili peppers.
- Substitute chicken breasts with chicken thighs for juicier results.
- Use gluten-free tamari to make this dish gluten free.
- Ensure not to overcook the noodles to prevent them from becoming mushy.
- Adding a squeeze of lime juice before serving can enhance the flavors.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
