Crispy Garlic Chicken Drunken Noodles is definitely better than take-out style! Quick-cooking rice noodles tossed in a sweet and spicy Thai chili sauce with chicken, bell peppers, and summer basil. It’s one big bowl of overly saucy noodles, chicken, and vegetables. Just like a dish you might find at your favorite Thai spot but made at home! Super yummy!
Ingredients:
- 8 ounces wide rice noodles
- 1/3 cup plus 1 tablespoon 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
- 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
OK – Here’s the Details:
Step 1: Cook the noodles.
Start by cooking the rice noodles according to the package directions. I like these (Taste of Thai) rice noodles best. They’re wide-cut noodles that hold up well to all the sauce.
Step 2: Make the “Drunken” Sauce:
This sauce is not a traditional drunken sauce. The idea is more that my noodles are “drunken” with sauce – as in they are very saucy noodles!
I use tamari (you can also use soy sauce), sweet Thai chili sauce, toasted sesame oil, rice vinegar, sushi-style ginger, and chili flakes. Mixing in some water will create a sauce that is a little less salty.
Step 3: Cook the Chicken:
My secret is to cook the chicken in butter to get it crispy and have the yummiest flavor. When the chicken is crispy, add one more little pat of butter, the garlic and a splash of tamari.
Now remove the chicken from the pan. This creates room for the vegetables.
Step 4: Cook the Vegetables:
You can add all the vegetables to that same skillet. I love to use bell peppers, but any vegetable you have will be great: broccoli, zucchini, carrots, cabbage, etc. It’s all good!
Step 5: Finish:
Add the sauce, the noodles, and the chicken. Let everything cook in the sauce and get really “soaked” or “drunk” in it.
It smells so delicious as it’s cooking!
I love to serve this with the Thai basil we have growing in our greenhouse, but any variety of basil is nice. I also add scallions and toasted sesame seeds on top. It’s quick and delicious!
Look at this beautiful plate of savory, Crispy Garlic Chicken Drunken Noodles…I can’t wait to take a bite. How about you?
More Recipe Suggestions:
Better Than Takeout Thai Drunken Noodles
30 Minute Pineapple Chicken with Coconut Rice
Honey Garlic Shrimp and Polenta
30 Minute Creamy Thai Turmeric Chicken and Noodles
Original Author: Half Baked Harvest
Crispy Garlic Chicken Drunken Noodles (20-Minutes)
Equipment
Ingredients
- 8 ounces wide rice noodles
- 1/3 cup plus 1 tablespoon 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
- 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 the noodles according to package directions. Drain.
- Combine 1/3 cup tamari/soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, ginger, and chili flakes. Mix in 1/4 cup water.
- In a large skillet, toss the chicken with the flour. Add 2 tablespoons butter and set the skillet over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and the garlic. Cook another minute, then remove the chicken from the skillet.
- To the same skillet, add the shallot, bell peppers, and green onions. Cook for 5 minutes, then add the sauce, the noodles, and the chicken. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Mix in half the basil and remove from the heat.
- Serve the noodles warm, topped with the additional basil + sesame seeds.
