Description
A flavorful and crispy garlic chicken drunken noodles recipe featuring wide rice noodles tossed with a savory and spicy Thai-inspired sauce, stir-fried chicken, fresh veggies, and fragrant basil. Ready in just 20 minutes, this vibrant dish is perfect for a quick weeknight dinner with bold, Asian flavors.
Ingredients
Scale
Noodles
- 8 oz wide rice noodles
Sauce
- â…“ cup tamari or soy sauce
- ¼ cup sweet Thai chili sauce
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp sushi ginger, chopped
- Chili flakes, to taste
- ¼ cup water
Chicken
- 1 lb boneless skinless chicken thighs or breasts, sliced
- 2 tbsp flour or cornstarch
- 3 tbsp salted butter (divided)
- 4 cloves garlic, chopped
- 1 tbsp tamari or soy sauce (for chicken cooking)
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
- Cook noodles: Prepare the wide rice noodles according to the package directions. Once cooked, drain thoroughly 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 and set aside.
- Cook the chicken: Toss the sliced chicken with 2 tbsp flour or cornstarch to coat. Heat 2 tablespoons of salted butter in a large skillet over medium heat. Add the chicken and cook until crispy and browned, about 5 minutes. Add the remaining 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and chopped garlic. Cook for another minute until fragrant. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook for about 5 minutes until the vegetables soften.
- Combine and finish: Add the prepared sauce, cooked noodles, and cooked chicken back into the skillet with the vegetables. Toss everything together and cook for another 3 to 5 minutes until the noodles are well coated and heated through. Stir in half of the chopped basil and remove from heat.
- Serve: Plate the noodles and garnish with the remaining basil and a sprinkle of sesame seeds. Serve warm for best flavor.
Notes
- Use wide rice noodles for the best texture and authentic taste.
- Adjust chili flakes according to your preferred spice level.
- Flour or cornstarch helps create a crispy chicken coating.
- Sushi ginger adds a subtle zing, but you can omit if unavailable.
- Use Thai basil if possible for authentic flavor, regular basil works as an alternative.
- Butter adds richness, but you can substitute with oil for a lighter version.
- Make sure to toss noodles gently to avoid breaking them.
