Name: Crispy Garlic Chicken Drunken Noodles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-American
Ingredients: 12 oz wide rice noodles; 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces); 1/4 cup cornstarch; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons vegetable oil (divided); 6 cloves garlic (minced); 2 shallots (thinly sliced); 2 cups Thai basil leaves; 1 red bell pepper (sliced); 1 green bell pepper (sliced); 1 small zucchini (julienned); 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 tablespoon dark soy sauce; 1 tablespoon brown sugar; 1–2 teaspoons chili garlic paste (adjust to taste)

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If you’re on the hunt for a dish that perfectly balances tantalizing crunch, bold aromatic flavors, and a hint of heat, Crispy Garlic Chicken Drunken Noodles is about to become your new dinnertime obsession. This irresistible Thai-American stir-fry combines golden, pan-fried chicken with wide rice noodles, a rainbow of veggies, and fragrant Thai basil—all tossed in a glossy, flavor-packed sauce. In just over half an hour, you’ll plate up a meal that tastes like it came straight from a sizzling street food vendor and looks gorgeous enough for your next dinner party.

Crispy Garlic Chicken Drunken Noodles Recipe - Recipe Image

Ingredients You’ll Need

What makes Crispy Garlic Chicken Drunken Noodles so special is just how simple each ingredient is, yet how much they bring to the party — from savoriness and spice to vibrant color and crunch. Here’s what you’ll need and why each one is truly essential!

12 oz wide rice noodles: These chewy, tender noodles are the hearty backbone that soak up every drop of sauce.
1 lb boneless, skinless chicken thighs (cut into bite-sized pieces): Thighs stay juicy and flavorful through frying; bite-sized pieces crisp up beautifully.
1/4 cup cornstarch: Helps create that signature golden, crunchy crust on your chicken without deep frying.
1/4 teaspoon salt: A pinch to season the chicken perfectly, enhancing all the savory flavors.
1/4 teaspoon black pepper: Adds just enough gentle heat and aroma to the chicken coating.
3 tablespoons vegetable oil (divided): One for crisping up the chicken, another for the fragrant sauté; choose a neutral oil for best flavor.
6 cloves garlic (minced): The robust, toasty backbone of the dish—don’t be shy with the garlic!
2 shallots (thinly sliced): Contributes delicate sweetness and depth to the aromatic base.
2 cups Thai basil leaves: Infuses the noodles with peppery, anise-kissed fragrance; substitute Italian basil in a pinch.
1 red bell pepper (sliced): Adds summery sweetness and vibrant, festive color.
1 green bell pepper (sliced): Brings crunch and bright earthiness that pops among the noodles.
1 small zucchini (julienned): A tender, mellow addition that melds with the other veggies.
2 tablespoons soy sauce: Lends deep umami and a balanced saltiness to the flavorful sauce.
2 tablespoons oyster sauce: Enriches the dish with savory complexity and a touch of sweetness.
1 tablespoon fish sauce: Reminds your taste buds of classic Thai street food with a salty punch.
1 tablespoon dark soy sauce: Adds beautiful color and a whisper of molasses-like richness.
1 tablespoon brown sugar: Rounds out the boldness of the sauces, enhancing caramel notes.
1–2 teaspoons chili garlic paste (adjust to taste): Delivers just the right amount of garlicky heat—add more or less depending on your spice mood!

How to Make Crispy Garlic Chicken Drunken Noodles

Step 1: Prepare the Rice Noodles

Start by cooking your wide rice noodles according to the package instructions. Once they’re al dente, rinse them under cold water to prevent sticking and set them aside. This not only keeps the noodles perfectly springy but also means they’ll absorb all the saucy goodness at the end without turning mushy.

Step 2: Coat the Chicken and Get Crispy

In a mixing bowl, combine your chicken thigh pieces with the cornstarch, salt, and black pepper. Toss until every piece is generously coated—this step promises a golden, crunchy exterior that makes these drunken noodles unforgettable. Don’t rush this part; a thorough coating is the secret to maximum crispiness!

Step 3: Sizzle the Chicken

Heat 2 tablespoons of oil in a large skillet or wok over medium-high. Lay the chicken pieces in a single layer, giving them plenty of space so they crisp up rather than steam. Let each side cook for 3 to 4 minutes until golden and deliciously crunchy, then transfer them to a plate and set aside. Work in batches if you need to; overcrowding is the enemy of crisp!

Step 4: Build the Aromatics

In the same pan, add your final tablespoon of oil. Toss in the minced garlic and thinly sliced shallots, stirring constantly for about 1 to 2 minutes. The kitchen will start to smell glorious—these aromatics are the soul of your Crispy Garlic Chicken Drunken Noodles, infusing every bite with warmth and depth.

Step 5: Stir-Fry the Veggies

Now it’s time for the veggies to shine. Add the sliced red and green bell peppers, plus the julienned zucchini, to the aromatics. Stir-fry for 3 to 4 minutes, just until they’re tender but still vibrant—this keeps your noodles colorful and delightfully crisp-tender.

Step 6: Make and Add the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, dark soy sauce, brown sugar, and chili garlic paste until smooth. This blend creates a sweet, salty, garlicky sauce that ties everything together.

Step 7: Toss Everything Together

Return the cooked noodles and crispy chicken to the pan with your vegetables. Pour the sauce all over, tossing well to coat every noodle, vegetable, and piece of chicken in that addictive, glossy goodness.

Step 8: Wilt the Basil and Serve

Finally, add your Thai basil leaves and stir just until they wilt—this takes less than a minute and floods the dish with sweet, herbal fragrance. Serve hot, straight from the wok, before anyone else beats you to a second helping!

How to Serve Crispy Garlic Chicken Drunken Noodles

Garnishes

To finish off your beautiful plate, a sprinkle of extra Thai basil leaves, sliced fresh chili, or a squeeze of lime goes a long way. A few toasted sesame seeds or slivered green onions add a fun crunch and make those Crispy Garlic Chicken Drunken Noodles even more photo-worthy.

Side Dishes

Crispy Garlic Chicken Drunken Noodles play well with a bowl of cooling cucumber salad or a tangy Thai papaya salad. If you’re feeling extra ambitious, serve some crispy spring rolls or a quick pickled veggie plate for a refreshing contrast.

Creative Ways to Present

Serve your drunken noodles heaped in a deep bowl for cozy weeknights, or try swirling them onto a large platter for family-style sharing. For a fun touch, serve individual noodle nests in small bowls, or tuck a wedge of lime and a sprig of Thai basil on top for an elegant, restaurant-style feel.

Make Ahead and Storage

Storing Leftovers

Store any extra Crispy Garlic Chicken Drunken Noodles in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they sit, making leftovers crave-worthy for quick weekday lunches or a midnight snack.

Freezing

While the noodles are best enjoyed fresh (when the chicken’s crispiness truly shines), you can freeze leftovers if needed. Transfer cooled portions to freezer-safe containers or bags for up to 2 months. Just know that the texture will soften a bit after thawing.

Reheating

The very best way to reheat is in a skillet over medium heat with a splash of water or extra soy sauce to loosen things up. Stir gently until everything’s hot and lively again. The microwave works in a pinch, though you may sacrifice a little of that incredible chicken crunch.

FAQs

Can I make this with chicken breast instead of thighs?

Absolutely! While chicken thighs stay juicier and are more forgiving, chicken breast will still turn out tasty and crisp. Just be careful not to overcook the smaller pieces.

Is there a vegetarian version of this recipe?

Yes! Swap the chicken for crispy tofu or seitan, skip the fish sauce, and use extra soy sauce or a vegan fish sauce replacement. The flavors are still fantastic and satisfying.

How spicy are Crispy Garlic Chicken Drunken Noodles?

The spice level is totally up to you. With 1 teaspoon of chili garlic paste, the dish is pleasantly spicy but not overwhelming. Love the heat? Add a little more, or serve with chili flakes at the table.

What’s the best way to keep the chicken crispy in the noodles?

For maximum crisp, cook the chicken in batches and don’t overcrowd the pan, then add it back to the noodles right before serving. If you’re meal-prepping, consider storing the chicken separately and mixing it in when reheating.

Can I use regular basil instead of Thai basil?

Of course! Thai basil offers an extra layer of peppery fragrance, but regular Italian basil brings its own lovely flavor and green freshness. Either way, don’t skip the basil—it really makes the dish sing.

Final Thoughts

There’s nothing quite like the thrill of digging into a steaming, savory bowl of Crispy Garlic Chicken Drunken Noodles—especially when you’ve just made it yourself! This recipe is meant for sharing, so gather your favorite people and treat them to a weeknight adventure they’ll remember. Ready to bring some spicy, crispy magic to your dinner table? I know you’ll fall in love after the very first bite.

Crispy Garlic Chicken Drunken Noodles Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This recipe for Crispy Garlic Chicken Drunken Noodles combines tender rice noodles with crispy chicken and a flavorful sauce, creating a satisfying Thai-inspired dish that’s perfect for a weeknight dinner.

Ingredients

Scale

Rice Noodles:

12 oz wide rice noodles

Chicken:

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper

Vegetables:

3 tablespoons vegetable oil (divided)
6 cloves garlic (minced)
2 shallots (thinly sliced)
2 cups Thai basil leaves
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small zucchini (julienned)

Sauce:

2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1–2 teaspoons chili garlic paste (adjust to taste)

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Instructions

Cook the Rice Noodles: Prepare the rice noodles according to package instructions and set aside.
Coat the Chicken: Toss chicken with cornstarch, salt, and pepper.
Crisp the Chicken: Cook chicken in oil until golden and crispy. Set aside.
Sauté Vegetables: Cook garlic, shallots, and vegetables until tender.
Make the Sauce: Combine soy sauce, oyster sauce, fish sauce, dark soy sauce, brown sugar, and chili garlic paste.
Combine Everything: Add noodles, chicken, and sauce to the pan. Toss to coat.
Finish and Serve: Add Thai basil, cook briefly, and serve hot.