Description
Crispy Garlic Chicken Drunken Noodles is a flavorful Thai-inspired stir-fry dish featuring tender chicken thighs cooked to a crispy finish, combined with wide rice noodles and vibrant vegetables, all tossed in a savory and slightly sweet sauce infused with garlic, chili flakes, and fresh basil. This quick and easy recipe delivers a perfect balance of textures and bold flavors in just 20 minutes, ideal for a satisfying weeknight dinner.
Ingredients
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari or soy sauce, plus 1 tablespoon extra
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon chopped sushi ginger
- Chili flakes, to taste
- 1/4 cup water
Chicken and Coating
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter, divided
- 4 cloves garlic, chopped
Vegetables and 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 the noodles: Prepare the wide rice noodles according to the package instructions until tender. Drain well and set aside to prevent sticking.
- Prepare the sauce: In a bowl, whisk together 1/3 cup tamari or soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes to taste, and 1/4 cup water. This sauce will provide the dish's distinct sweet, savory, and spicy flavors.
- Cook the chicken: Toss the sliced chicken thighs with the flour or cornstarch to lightly coat. In a large skillet over medium heat, melt 2 tablespoons butter and add the chicken. Cook for about 5 minutes, stirring occasionally until the chicken is crispy and golden on the outside. Add 1 tablespoon butter, 1 tablespoon tamari or soy sauce, and the chopped garlic to the skillet. Cook for another minute to infuse the garlic flavors, then remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the sliced shallot, bell peppers, and chopped scallions. Cook for about 5 minutes until the vegetables start to soften but still retain some crispness.
- Combine and finish: Add the prepared sauce, cooked noodles, and crispy chicken back into the skillet with the vegetables. Toss everything together and cook for an additional 3 to 5 minutes, allowing the sauce to thoroughly coat the noodles and ingredients. Stir in half of the chopped basil and remove the skillet from the heat.
- Serve: Plate the drunken noodles and garnish generously with the remaining fresh basil and a sprinkle of sesame seeds. Serve warm to enjoy the aromatic and vibrant flavors at their best.
Notes
- For best texture, do not overcook the bell peppers and scallions; they should remain slightly crisp.
- Use chicken thighs for more moisture and flavor, but chicken breasts work well if preferred.
- Adjust chili flakes according to your preferred spice level.
- To make this dish gluten-free, ensure to use gluten-free tamari and verify other sauces.
- If you can't find wide rice noodles, substitute with pad thai noodles or similar rice noodles.
