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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 8g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
