Name: Crispy Garlic Chicken Drunken Noodles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 12 oz wide rice noodles; 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; ¼ cup cornstarch; ¼ teaspoon salt; ¼ teaspoon black pepper; 3 tablespoons vegetable oil, divided; 6 cloves garlic, minced; 2 shallots, thinly sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small Thai chili or red chili, minced (optional for heat); 2 cups Thai basil leaves; 3 tablespoons oyster sauce; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar

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If you’re searching for a noodle dish that promises bold flavors, sizzling textures, and a touch of heat, this Crispy Garlic Chicken Drunken Noodles Recipe is about to become your go-to favorite. Imagine tender rice noodles tossed with golden, crispy chicken, fragrant garlic, colorful bell peppers, and an irresistible punch of Thai basil, all slicked in a glossy, umami-packed sauce that clings to every bite. Whether you’re a seasoned stir-fry enthusiast or just craving a quick, joyful dinner, this dish delivers a restaurant-worthy experience right in your own kitchen.

Crispy Garlic Chicken Drunken Noodles Recipe - Recipe Image

Ingredients You’ll Need

This list proves that you don’t need a complicated shopping trip for a show-stopping meal. Each ingredient in the Crispy Garlic Chicken Drunken Noodles Recipe brings its own magic, from crunch and color to aromatic depth and a little sweet heat.

Wide rice noodles: These chewy, silky noodles are the perfect base for soaking up all the flavors and sauce.
Boneless, skinless chicken thighs: Thighs stay juicy and tender, and their flavor shines after crisping up in the pan.
Cornstarch: A light coating ensures the chicken develops that coveted golden, crispy crust.
Salt and black pepper: Essential seasonings for bringing out the best in your chicken.
Vegetable oil: Neutral and high-heat friendly for frying the chicken and stir-frying the aromatics.
Garlic: Six cloves add an irresistible aroma and depth that makes the whole dish pop.
Shallots: Their subtle sweetness balances the punch of garlic and heat.
Red and green bell peppers: For a burst of color, crunch, and a gentle sweetness in every bite.
Thai chili or red chili (optional): Adds a spicy kick—use as much or as little as you like.
Thai basil leaves: The signature herbal note that makes these noodles truly Thai-inspired.
Oyster sauce: Brings a savory, slightly sweet depth to the sauce.
Soy sauce: Adds a salty, umami foundation for the sauce.
Dark soy sauce: For rich color and a hint of molasses-like complexity.
Fish sauce: Just a splash creates that authentic Southeast Asian depth.
Brown sugar: Balances the salty and spicy elements with a touch of sweetness.

How to Make Crispy Garlic Chicken Drunken Noodles Recipe

Step 1: Prep the Noodles

Start by cooking your wide rice noodles according to the package directions until they’re just al dente. Once cooked, drain them right away and rinse under cold water. This simple step stops the cooking process, prevents the noodles from sticking, and keeps them perfectly chewy for the final stir-fry.

Step 2: Coat the Chicken

In a bowl, combine your bite-sized pieces of chicken thighs with cornstarch, salt, and black pepper. Toss it all together until every piece is lightly coated. This mixture is the secret to creating that crispy exterior that sets this Crispy Garlic Chicken Drunken Noodles Recipe apart from ordinary stir-fries.

Step 3: Cook the Chicken Until Crispy

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Spread the chicken out in a single layer and let it sizzle undisturbed for 3 to 4 minutes until the bottoms are golden and crispy. Flip and cook another 2 to 3 minutes, ensuring each piece is cooked through and deliciously crisp before removing from the pan and setting aside.

Step 4: Sauté Aromatics and Veggies

In the same pan, add your last tablespoon of oil. Toss in the minced garlic and sliced shallots, sautéing for about 30 seconds until fragrant. Next, add the red and green bell peppers (and chili, if you’re feeling spicy!), cooking for a couple of minutes until they’re just tender but still vibrant. This is where the kitchen really starts to smell incredible.

Step 5: Make the Sauce

Whisk together oyster sauce, regular and dark soy sauces, fish sauce, and brown sugar in a small bowl. This quick sauce packs a serious punch, balancing salty, sweet, and umami flavors that transform the whole dish into something crave-worthy.

Step 6: Combine Everything

Return your crispy chicken to the pan, then add the drained noodles and pour in the sauce. Toss everything together over medium-high heat for 2 to 3 minutes, making sure each noodle is beautifully coated and the chicken is nestled in with the veggies. The sauce will cling to the noodles, tying all those flavors together.

Step 7: Add Thai Basil and Serve

Finally, stir in the Thai basil leaves and cook just until wilted—this is the aromatic finish that brings the whole Crispy Garlic Chicken Drunken Noodles Recipe to life. Serve immediately while it’s piping hot and enjoy every irresistible bite!

How to Serve Crispy Garlic Chicken Drunken Noodles Recipe

Garnishes

A handful of fresh Thai basil leaves or a scatter of sliced green onions makes a beautiful, fragrant topping. For an extra pop, sprinkle with sesame seeds or a few thinly sliced red chilies to highlight the dish’s vibrant colors and flavors.

Side Dishes

Pair your Crispy Garlic Chicken Drunken Noodles Recipe with a simple cucumber salad or crisp lettuce cups to balance the richness. Steamed edamame or Thai spring rolls round out the meal without stealing the spotlight.

Creative Ways to Present

Try serving the noodles in individual bowls or on a large platter for a dramatic family-style effect. For a fun twist, tuck the noodles into lettuce wraps for a playful, hands-on meal—perfect for sharing at a casual dinner party.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more overnight, making it a terrific next-day lunch or quick weeknight dinner.

Freezing

While freshly cooked noodles have the best texture, you can freeze portions of this Crispy Garlic Chicken Drunken Noodles Recipe for up to one month. Thaw overnight in the fridge for best results, and be aware that the noodles may soften slightly when reheated.

Reheating

To revive leftovers, heat them in a skillet or wok over medium heat with a splash of water to loosen the sauce. Stir gently until heated through and the chicken is hot and crispy again—microwaving works in a pinch, but the pan method keeps the texture much closer to fresh.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer a leaner option—just be careful not to overcook it so it stays tender and juicy in your Crispy Garlic Chicken Drunken Noodles Recipe.

Is there a substitute for Thai basil?

If you can’t find Thai basil, regular Italian basil is a solid alternative. It won’t have the same peppery punch, but it still provides a lovely aromatic finish to the dish.

What noodles work best if I can’t find wide rice noodles?

Wide rice noodles are classic, but you can use fettuccine-style rice noodles or even linguine in a pinch. Just aim for a noodle that’s wide enough to grab plenty of sauce and mix-ins.

How spicy is this recipe?

The heat level is easy to adjust! Add as much or as little chili as you like, or skip it altogether if you’re cooking for milder palates. The rest of the flavors still shine through beautifully.

Can I make this recipe vegetarian?

Definitely! Swap the chicken for crispy tofu pieces, use vegetarian oyster sauce, and you’ll have a plant-based version of the Crispy Garlic Chicken Drunken Noodles Recipe that’s every bit as satisfying.

Final Thoughts

If you’re craving a meal that packs punchy flavor, irresistible texture, and vibrant color, don’t wait to try this Crispy Garlic Chicken Drunken Noodles Recipe. It’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds—give it a whirl and make your weeknight dinner lineup a whole lot more exciting!

Crispy Garlic Chicken Drunken Noodles Recipe

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4.5 from 8 reviews

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

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Description

This Crispy Garlic Chicken Drunken Noodles recipe offers a flavorful and satisfying Thai-inspired stir-fry featuring crispy chicken thighs, wide rice noodles, vibrant bell peppers, and aromatic Thai basil. The dish is coated in a savory, slightly sweet sauce made from oyster sauce, soy sauces, fish sauce, and brown sugar, delivering a perfect balance of tastes and textures, ideal for a quick and delicious weeknight meal.

Ingredients

Scale

Main Ingredients

12 oz wide rice noodles
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
¼ cup cornstarch
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil, divided
6 cloves garlic, minced
2 shallots, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small Thai chili or red chili, minced (optional for heat)
2 cups Thai basil leaves

Sauce

3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar

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Instructions

Prepare noodles: Cook the rice noodles according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Coat the chicken: In a medium bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated to ensure a crispy texture when cooked.
Cook chicken: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces in a single layer and cook undisturbed for 3–4 minutes until the underside is crispy and golden brown. Flip the chicken and cook for another 2–3 minutes until fully cooked through. Remove the chicken from the pan and set aside.
Sauté aromatics and vegetables: In the same pan, add the remaining 1 tablespoon of oil. Sauté minced garlic and sliced shallots for about 30 seconds until fragrant. Add sliced red and green bell peppers and minced chili (if using). Cook for 2–3 minutes until the vegetables are slightly tender but still crisp.
Make and add sauce: In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, fish sauce, and brown sugar until combined. Return the cooked chicken to the pan along with the drained noodles and sauce mixture. Toss everything together over medium-high heat for 2–3 minutes until everything is well coated and heated through.
Add basil and finish: Stir in Thai basil leaves and cook for just another minute, until the basil wilts and releases its aroma. Serve the dish immediately while hot for best flavor and texture.

Notes

For extra crispiness, use a nonstick skillet and avoid overcrowding the chicken pieces during frying to ensure they brown evenly.
Thai basil adds an authentic flavor, but regular sweet basil can be used as a substitute if unavailable.
Adjust the amount of chili according to your preferred spice level or omit it entirely for a milder dish.
The noodles are best cooked just until al dente to prevent them from becoming mushy when stir-fried.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Thai-Inspired