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)
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.
Notes
- For extra crispiness, cook the chicken in batches.
- Thai basil provides authentic flavor but can be substituted.
- Adjust spice level to taste with chili garlic paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai-American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg
