Crispy Garlic Chicken Drunken Noodles Recipe
Get ready to fall in love with the Crispy Garlic Chicken Drunken Noodles Recipe—a vibrant, bold, and deeply satisfying dish that promises an explosion of flavor in every bite. Imagine tender chicken with a shatteringly crisp crust, tangled up in chewy rice noodles, and all bathed in a garlicky, spicy, and umami-rich sauce. The freshness of Thai basil and colorful veggies add brightness and dimension, making this noodle stir-fry a true weeknight hero. If you crave heat, crunch, and those wake-up-your-palate flavors that only Thai-inspired comfort food delivers, this recipe is your new go-to.
Ingredients You’ll Need
The beauty of the Crispy Garlic Chicken Drunken Noodles Recipe lies in its straightforward ingredients—each one has a crucial role, whether it’s adding crunch, building layers of umami, or bringing bursts of color and aroma. Gather these pantry staples and a handful of fresh veggies; your noodle dreams are just a quick stir-fry away.
- Wide rice noodles (8 oz): These soak up the sauce beautifully and give the dish its signature chewy slurp.
- Boneless, skinless chicken thighs (1 lb, cut bite-sized): Thigh meat stays juicy and tender during the quick, hot stir-fry.
- Cornstarch (2 tbsp): Creates that addictive, golden crispness on the chicken.
- Salt (1/2 tsp): Seasons the chicken and pulls out maximum flavor.
- Black pepper (1/2 tsp): Adds a subtle kick and warmth to the protein.
- Vegetable oil (3 tbsp, divided): High-heat oil that’s perfect for stir-frying and getting the chicken crispy.
- Garlic (6 cloves, minced): The backbone of the sauce—it infuses every bite with aromatic punch.
- Thai bird chiles or red chili (2 small or 1, thinly sliced): Adjust these for your ideal level of heat—essential for authentic spicy flavor.
- Onion (1 small, sliced): Brings a hint of sweetness to balance the spice.
- Red bell pepper (1, sliced): Adds crunch, sweetness, and a vibrant pop of color.
- Thai basil leaves (1 cup) or regular basil: Its unmistakable fragrance lifts everything—don’t skip it if you can help it!
- Green onions (3, sliced): For a mild onion-y brightness right at the end.
- Soy sauce (2 tbsp): Savory base note for the sauce.
- Dark soy sauce (1 tbsp): Adds deep color and a hint of molasses.
- Oyster sauce (1 tbsp): Delivers sweet-salty, briny complexity—can’t be replicated!
- Fish sauce (2 tsp): For those funky, distinctly Thai flavors.
- Brown sugar (1 tsp): Balances out the salt and spice, rounding everything together.
How to Make Crispy Garlic Chicken Drunken Noodles Recipe
Step 1: Prep the Rice Noodles
Start by cooking the wide rice noodles according to the package instructions until just tender. Be sure not to overcook—they should still have a little bite so they’ll hold up to the sauce later. Rinse briefly with cold water and drain well; this stops the cooking process and prevents sticking, setting you up for perfect stir-fried noodles.
Step 2: Coat the Chicken
In a mixing bowl, toss your chicken thigh pieces with cornstarch, salt, and black pepper until each piece is evenly coated. This little step is the secret to that irresistible crispy edge—cornstarch not only gives crunch but also helps seal in the chicken’s juiciness.
Step 3: Sear the Chicken
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer—hear that sizzle! Let it cook undisturbed for a few minutes to develop golden, crispy edges, then stir until fully cooked through, about 5–7 minutes. Transfer to a plate and set aside; it’s tempting to nibble, but save it for the grand assembly.
Step 4: Sauté Aromatics and Vegetables
Add the remaining tablespoon of oil to the same pan. Toss in your minced garlic and sliced chiles, stirring quickly for 30 seconds until fragrant—you’ll know it’s ready when your kitchen smells absolutely amazing. Add the sliced onion and bell pepper, and stir-fry for another 2–3 minutes until they start to soften but stay vibrant and crisp.
Step 5: Sauce, Toss, and Combine
Return your cooked chicken to the pan, then add the cooked noodles. Pour in your magical sauce mixture (soy sauces, oyster sauce, fish sauce, and brown sugar) and crank up the heat. Using tongs or two spatulas, toss everything together swiftly, making sure the noodles get fully coated and every ingredient has a chance to say hello to the sauce.
Step 6: Add Fresh Herbs and Finish
Right at the end, add the Thai basil leaves and green onions. Give everything another quick toss—just enough so the basil wilts and releases its captivating aroma without losing its bright green color. Remove from the heat and serve immediately. The Crispy Garlic Chicken Drunken Noodles Recipe is best enjoyed hot and fresh!
How to Serve Crispy Garlic Chicken Drunken Noodles Recipe
Garnishes
A final flourish makes all the difference! Sprinkle extra sliced green onions, a handful of fresh basil, or even a few more paper-thin chili slices over each bowl just before serving. A squeeze of lime or a scattering of toasted sesame seeds can add zing and delicate crunch that play beautifully with the bold flavors of the dish.
Side Dishes
Although the Crispy Garlic Chicken Drunken Noodles Recipe is an absolute knockout on its own, pairing it with light sides takes your meal to the next level. Think simple cucumber salad dressed with rice vinegar for a cooling contrast, or steamed edamame with flaky salt. A crisp, cold Thai lager or sparkling water with lime rounds out the experience.
Creative Ways to Present
Why not turn dinner into an event? Pile noodles high in shallow bowls for big family-style servings, or twirl portions into mini “nests” for an impressive, plated presentation. If you’re entertaining, offer a toppings bar with extra herbs, chiles, and lime wedges so everyone can customize their own bowl of Crispy Garlic Chicken Drunken Noodles Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Garlic Chicken Drunken Noodles Recipe keeps beautifully in the fridge for up to three days. Transfer cooled noodles to an airtight container—this helps lock in the flavor and prevents them from drying out. Just know that the chicken will lose some of its crispness, but the flavors only get deeper and richer.
Freezing
While fresh is best, you can freeze the cooled noodles and chicken in a tightly sealed, freezer-safe container for up to a month. For optimal results, freeze the noodles and chicken separately, if possible, to help the chicken retain as much texture as it can. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm a splash of oil in a large skillet over medium heat, then add the refrigerated noodles and stir-fry until hot and steamy, about 3–5 minutes. If they seem a bit dry, add a splash of water or soy sauce to bring everything back to life. The microwave works in a pinch, but for best texture, stick with the stovetop.
FAQs
Can I make the Crispy Garlic Chicken Drunken Noodles Recipe vegetarian?
Absolutely! Swap the chicken for firm tofu, pressed and cubed, and use a vegetarian oyster sauce for the same umami hit. Crispy tofu carries the bold flavors just as beautifully, plus it adds great texture.
What kind of noodles work best for this recipe?
Look for wide, flat rice noodles—the kind traditionally used for drunken noodles or pad see ew. They soak up the sauce and have that perfect chewy texture. If you can’t find fresh, the dried versions are fantastic; just cook until just tender.
Is Thai basil necessary, or can I use regular basil?
Thai basil brings a unique, anise-like fragrance that sets this dish apart, but regular basil can fill in admirably in a pinch. Just use the same quantity and add it at the end to preserve its flavor.
How spicy is the finished dish?
This recipe has a definite kick thanks to fresh chilies, but you can dial the heat up or down to your taste. Remove seeds from the chilies for less fire, or add more for extra heat. It’s easy to customize every batch!
Can I prep any parts of the Crispy Garlic Chicken Drunken Noodles Recipe in advance?
Yes! You can slice your veggies, mix the stir-fry sauce, and even pre-cook your chicken up to a day ahead. When dinnertime rolls around, simply cook your noodles and stir-fry everything together for a quick, homemade meal.
Final Thoughts
Once you try this Crispy Garlic Chicken Drunken Noodles Recipe, you’ll want to put it on your regular dinner rotation. It’s spicy, savory, herby, and totally crave-worthy—perfect for sharing with the people you love (or rewarding yourself after a long day). Go on, give it a try and let these bold flavors light up your table!
Print
Crispy Garlic Chicken Drunken Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This Crispy Garlic Chicken Drunken Noodles recipe is a Thai-inspired dish featuring tender rice noodles tossed with crispy chicken, aromatic garlic, and a flavorful sauce. Perfect for a quick and satisfying meal!
Ingredients
Rice Noodles:
8 oz wide rice noodles
Chicken:
1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil (divided)
Vegetables:
6 cloves garlic (minced)
2 Thai bird chiles or 1 red chili (thinly sliced)
1 small onion (sliced)
1 red bell pepper (sliced)
1 cup Thai basil leaves (or regular basil)
3 green onions (sliced)
For the Sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 teaspoon brown sugar
Instructions
- Cook Rice Noodles: Prepare rice noodles according to package instructions, rinse, and drain.
- Coat Chicken: Toss chicken with cornstarch, salt, and pepper.
- Cook Chicken: Sear chicken in oil until crispy; set aside.
- Sauté Aromatics: Sauté garlic, chilies, onion, and bell pepper.
- Combine Ingredients: Add chicken, noodles, and sauce to the pan; toss to coat.
- Finish and Serve: Stir in Thai basil and green onions; remove from heat and serve hot.
Notes
- Thai basil enhances authenticity, but regular basil can be substituted.
- Adjust chili quantity for preferred spice levels.
- For a vegetarian option, replace chicken with tofu and use vegetarian oyster sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 6g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
