Description
This Crispy Garlic Chicken Drunken Noodles recipe is a flavorful and quick Thai-inspired dish featuring wide rice noodles tossed with crispy garlic chicken, colorful bell peppers, aromatic basil, and a savory-sweet sauce made from tamari, Thai chili sauce, and sesame oil. Perfect for a satisfying dinner with a homemade touch.
Ingredients
Scale
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari/soy sauce
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sushi ginger, chopped
- Chili flakes, to taste
- 1/4 cup water
Chicken and Vegetables
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
- 1 cup Thai or regular basil, chopped
- Sesame seeds, for serving
Instructions
- Cook Noodles: Cook the wide rice noodles according to the package directions. Once cooked, drain and set aside.
- Prepare Sauce: In a bowl, combine 1/3 cup tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, and chili flakes. Add 1/4 cup water and mix well to create the sauce.
- Cook Chicken: Toss the sliced chicken with flour or cornstarch to lightly coat. Heat 2 tablespoons of salted butter in a large skillet over medium heat and add the chicken. Cook until the chicken is crispy and cooked through, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and chopped garlic to the skillet. Cook for an additional minute, then remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Sauté for about 5 minutes until the vegetables are tender.
- Combine and Finish: Add the prepared sauce, cooked noodles, and crispy chicken back into the skillet. Toss everything together and cook for an additional 5 minutes until the sauce coats the noodles evenly. Stir in half of the chopped basil and remove from heat.
- Serve: Serve the drunken noodles warm, garnished with the remaining basil and a sprinkle of sesame seeds on top.
Notes
- For gluten-free, ensure the tamari and soy sauce used are certified gluten free.
- You can substitute chicken thighs with chicken breasts depending on preference.
- Adjust chili flakes to your desired spice level for more heat.
- Use cornstarch instead of flour for a lighter coating on the chicken.
- Fresh Thai basil provides a fragrant flavor, but regular basil works as a substitute.
- Make sure not to overcook the noodles to maintain their texture during the final toss.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
