Name: Crispy Garlic Chicken Drunken Noodles Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 8 ounces wide rice noodles; 1/3 cup tamari or soy sauce, plus 1 tablespoon reserved; 1/4 cup sweet Thai chili sauce; 2 tablespoons toasted sesame oil; 2 tablespoons rice vinegar; 1 tablespoon chopped sushi ginger; Chili flakes, to taste; 1/4 cup water; 1 pound boneless skinless chicken thighs or breasts, sliced; 2 tablespoons flour or cornstarch; 3 tablespoons salted butter, divided; 4 cloves garlic, chopped; 1 shallot, sliced; 2 bell peppers, thinly sliced; 4 scallions, chopped; 1 cup Thai or regular basil, chopped, divided; Sesame seeds, for serving

There’s something irresistibly satisfying about the crunch of perfectly crispy chicken paired with aromatic garlic and bold Thai flavors—and that’s exactly what the Crispy Garlic Chicken Drunken Noodles Recipe delivers. It’s a vibrant, saucy, and comforting dish that feels like a night out at your favorite Thai restaurant, but made cozy and homemade in your own kitchen.

A deep white bowl filled with wide, flat noodles that are light brown and slightly glossy, mixed with bright red and orange bell pepper strips. On top are small, crispy, golden-brown pieces of cooked meat scattered evenly, sprinkled with white sesame seeds and sliced green onions. Fresh green herb leaves are mixed in, adding a fresh touch. The bowl sits on a white marbled surface with natural sunlight casting soft shadows. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Garlic Chicken Drunken Noodles Recipe
Top Tip
How to Serve Crispy Garlic Chicken Drunken Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Garlic Chicken Drunken Noodles Recipe

Why You'll Love This Recipe

I still remember the first time I made these drunken noodles with crispy garlic chicken—the crunch and flavors blew me away! It’s such a crowd-pleaser and perfect for weeknight dinners or impressing friends without breaking a sweat.

Crispy chicken perfection: Coating the chicken in a bit of flour before pan-frying gives it that delightful crunch that contrasts the tender noodles beautifully.
Bold, balanced sauce: A harmonious blend of tamari, sweet chili, and rice vinegar gives this dish its signature sweet, tangy, and savory kick.
Loaded with fresh veggies and herbs: Bell peppers, shallots, and lots of Thai basil keep it vibrant and addictive.
Quick and easy: It all comes together in about 20 minutes, making it a fantastic go-to for busy nights.

Ingredients & Why They Work

Every ingredient in this Crispy Garlic Chicken Drunken Noodles Recipe plays a part in building layers of flavor and texture. Knowing a little about why makes shopping and prep less daunting and more fun!

Flat lay of wide rice noodles arranged in a neat nest, a small white bowl with dark tamari soy sauce, a small white bowl filled with bright red sweet Thai chili sauce, a small white bowl holding golden toasted sesame oil, a small white bowl containing clear rice vinegar, a small white bowl with finely chopped pale pink sushi ginger, a small white bowl of red chili flakes, thinly sliced raw chicken thighs pale pink with visible texture, a small white bowl of white flour, a small white bowl with pale yellow salted butter, four cloves of fresh garlic with papery white skins, one whole shallot with smooth purple skin, two thinly sliced bell peppers—one red and one yellow—vivid and crisp, four chopped scallions showing white bases and green tops, a small white bowl with bright green chopped Thai basil leaves, and a small white bowl of toasted sesame seeds, all items placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide rice noodles: These hold the sauce well and have a wonderful chewy texture that’s essential for drunken noodles.
Tamari or soy sauce: Adds deep, salty umami flavor; I prefer tamari for its richer taste and gluten-free quality.
Sweet Thai chili sauce: Brings a gentle sweetness with a hint of heat—look for one with real chili flakes for authenticity.
Toasted sesame oil: Just a little adds a warm, nutty aroma that elevates the dish.
Rice vinegar: Balances the sweetness and saltiness with a bright acidity.
Sushi ginger: Adds a subtle zing and freshness that cuts through the richness.
Chili flakes: Customize the heat level; I like just a pinch to keep things lively but not overpowering.
Chicken thighs or breasts: Thighs stay juicy and tender, but breasts work if you prefer leaner meat.
Flour or cornstarch: Helps create that crispy coating on the chicken when cooked.
Salted butter: Adds richness and helps with browning the chicken and veggies.
Garlic and shallot: The aromatic foundation of this dish—don’t skimp!
Bell peppers: Adds crisp texture and a pop of color—red or yellow peppers work beautifully.
Scallions: Bring freshness and a mild onion flavor.
Thai or regular basil: The star herb—if you find Thai basil, it delivers that classic anise-like flavor that’s so distinctive.
Sesame seeds: A finishing touch for crunch and subtle nuttiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe to suit my mood and what I have on hand, and you should too! It’s flexible enough to handle substitutions or extra veggies without losing its soul.

Variation: I sometimes swap the chicken for shrimp to keep it light and quick—a great twist that still gets that crispy garlic love.
Spice level: Feel free to dial up the chili flakes or add fresh sliced Thai chilies if you like it really fiery.
Veggie boost: Throw in snap peas, carrots, or mushrooms for more color and crunch.
Gluten-free: Use tamari and cornstarch to keep it safe for gluten-sensitive friends.

Step-by-Step: How I Make Crispy Garlic Chicken Drunken Noodles Recipe

A large round white plate holds a vibrant dish with three main layers. The bottom layer is wide, flat, brownish-orange noodles with a glossy texture. On top of the noodles are pieces of browned, crispy chicken scattered all over. Mixed in with the chicken and noodles are strips of red bell peppers and bright green chopped spring onions. Fresh green basil leaves and small white sesame seeds are sprinkled generously across the dish. A pair of wooden chopsticks with blue and white decorated ends rest on the left side of the plate, which sits on a white marbled texture surface with sunlight casting shadows. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Cook Noodles

I start by cooking the wide rice noodles according to the package instructions—usually soaking or boiling gently until tender but still slightly firm. Drain them well to prevent sogginess later. Trust me, drying them out just enough makes a huge difference when tossing with the sauce.

Step 2: Mix the Flavorful Sauce

While the noodles cook, I whisk together tamari, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, and a pinch of chili flakes. Then I add a splash of water to loosen it up so it coats everything perfectly. This sauce is where all the magic happens!

Step 3: Crisp Up the Chicken

I toss the sliced chicken thighs in flour or cornstarch—this step locks in moisture and helps the outside turn crispy golden in the pan. I melt some butter in a large skillet over medium heat and cook the chicken until it develops a nice crust, about 5 minutes. Then I add a bit more butter, some tamari, and the chopped garlic for that irresistible garlicky aroma. Cook just another minute before setting the chicken aside.

Step 4: Sauté the Veggies and Bring it Together

In the same skillet, I add shallots, bell peppers, and scallions, cooking until they soften and release their flavors—about 5 minutes. Then I pour in the sauce, add the noodles and chicken back to the pan, and toss everything together. Let it cook just a few more minutes so the noodles soak up the sauce and the flavors meld. Right before removing from heat, I stir in half of the chopped Thai basil for that fresh, fragrant finish.

Step 5: Plate and Garnish

I serve these drunken noodles warm, garnished generously with the remaining fresh basil leaves and a sprinkle of toasted sesame seeds for that visual pop and extra texture.

Top Tip

Over the years of making this Crispy Garlic Chicken Drunken Noodles Recipe, a few tricks helped me nail the perfect textures and flavors every time:

Pat dry your chicken: Before tossing in flour, really dry the chicken pieces well to get that crisp outside without steaming.
Don’t overcook noodles: Slightly firm noodles hold up better when tossed and mixed with sauce—this stops them from turning mushy.
Keep the heat medium-high: This helps the chicken brown without burning and veggies soften just right.
Add basil off heat: Tossing basil in right at the end preserves its fresh flavor and vibrant color.

How to Serve Crispy Garlic Chicken Drunken Noodles Recipe

Garnishes

I always pile on fresh Thai basil—and if I can't find it, plenty of fresh regular basil works too. Toasted sesame seeds add that finishing crunch I adore. For an extra kick, sometimes I add a wedge of lime on the side for squeezing over just before eating. It brightens everything up beautifully.

Side Dishes

To keep things balanced, I often serve a simple cucumber salad or steamed jasmine rice on the side. Crispy garlic chicken drunken noodles are packed with flavor and veggies, but a cool, crunchy salad offsets the heat and richness perfectly.

Creative Ways to Present

For parties or dinner guests, I've served this in individual banana leaf bowls or topped over a bed of stir-fried greens for a colorful, restaurant-style presentation. Pairing with small dipping bowls of extra Thai chili sauce makes it interactive and fun!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. When storing, it helps to separate the chicken from the noodles if possible to avoid sogginess—but honestly, it still tastes great all mixed together.

Freezing

Freezing is doable, but the texture of the noodles softens after thawing, so I usually freeze just the cooked chicken separately if I want to prep ahead. Reheat the chicken and make fresh noodles quickly to keep that great bite.

Reheating

I reheat leftovers gently in a skillet with a splash of water or broth to loosen up the sauce, stirring frequently to avoid sticking or drying out. Microwaving works too, but the skillet method keeps the textures closer to fresh.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes! Chicken breasts work fine; just be careful not to overcook since they’re leaner and can dry out more easily. Slice them thinly and monitor closely when pan-frying.

What’s the best way to get crispy chicken without frying in lots of oil?

Coating the chicken lightly in flour or cornstarch and cooking it in butter over medium heat allows the chicken to crisp nicely with minimal oil. Make sure your pan is hot enough before adding the chicken and don’t overcrowd the pan to keep that crispiness.

Can I make this dish vegetarian or vegan?

You can swap chicken for tofu or tempeh, pressing and pan-frying it similarly to get a crispy texture. Use tamari or soy sauce and check that your Thai chili sauce is vegan-friendly. Skip the butter and cook with oil to keep it vegan.

What substitutes are good for Thai basil?

If Thai basil isn’t available, sweet or Italian basil makes a great substitute though the flavor is milder without the distinct anise notes. Alternatively, adding a pinch of fresh mint or cilantro can add a different but fresh twist.

Final Thoughts

Honestly, this Crispy Garlic Chicken Drunken Noodles Recipe has become one of my favorite weeknight lifelines because it feels special but comes together quickly. The crispy chicken, vibrant sauce, and fresh basil make it comfort food with attitude. Give it a try—you’ll be surprised how easy it is to get restaurant-quality flavors right at home, and I’m betting it’ll become a new favorite for you, too.