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20 minute Crispy Garlic Chicken Noodles – better than take-out style! Quick-cooking rice noodles tossed in a sweet and spicy Thai chili sauce with chicken, bell peppers, and summer basil. It’s one big bowl of overly saucy noodles, chicken, and vegetables. Just like a dish you might find at your favorite Thai spot, but made at home! Super yummy!
I’m discovering something fun about cooking. Now that I feel really comfortable in the kitchen and with flavor, I know how to make fast dishes without a basic recipe. I know how to make sauce and how to cook meats and noodles. Having this confidence in the kitchen allows me to create even more recipes than I ever thought possible.
Many summers ago, I shared a recipe for drunken noodles. To this day it’s such a popular recipe, and one I enjoy too. I wanted to give the recipe an update with a new sauce, so I just started cooking. I made a quick sauce I knew would be good, I seared up a crispy chicken with garlic, and instead of rice, I used rice noodles to get them SUPER saucy and delicious.
The entire dinner came together so quickly, and my family loved the noodles.
What I love most about cooking is the ability to have fun with dishes and create recipes with ingredients I know we will love!
OK – here’s the details
Step 1: cook the noodles
Start by cooking the rice noodles according to the package directions. I like these rice noodles best. They’re wide-cut noodles that hold up well to all the sauce.
Step 2: make the “drunken” sauce
This sauce is not a traditional drunken sauce. The idea is more that my noodles are “drunken” with sauce – as in they are very saucy noodles!
I use tamari (you can also use soy sauce), sweet Thai chili sauce, toasted sesame oil, rice vinegar, sushi-style ginger, and chili flakes. Mixing in some water will create a sauce that is a little less salty.
Step 3: cook the chicken
My secret is to cook the chicken in butter to get it crispy and have the yummiest flavor. When the chicken is crispy, add one more little pat of butter, the garlic and a splash of tamari.
Now remove the chicken from the pan. This creates room for the vegetables.
Step 4: cook the vegetables
You can add all the vegetables to that same skillet. I love to use bell peppers, but any vegetable you have will be great: broccoli, zucchini, carrots, cabbage, etc. It’s all good!
Step 5: finish
Add the sauce, the noodles, and the chicken. Let everything cook in the sauce and get really “soaked” or “drunk” in it.
It smells so delicious as it’s cooking!
I love to serve this with the Thai basil we have growing in our greenhouse, but any variety of basil is nice. I also add scallions and toasted sesame seeds on top. It’s quick and delicious!
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this 20 minute Crispy Garlic Chicken Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Garlic Chicken Drunken Noodles
Servings: 4
Calories Per Serving: 565 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Cook the noodles according to package directions. Drain.2. Combine 1/3 cup tamari/soy sauce, sweet Thai chili sauce, rice vinegar, sesame oil, ginger, and chili flakes. Mix in 1/4 cup water. 3. In a large skillet, toss the chicken with the flour. Add 2 tablespoons butter and set the skillet over medium heat. Cook until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and the garlic. Cook another minute, then remove the chicken from the skillet. 4. To the same skillet, add the shallot, bell peppers, and green onions. Cook for 5 minutes, then add the sauce, the noodles, and the chicken. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Mix in half the basil and remove from the heat.5. Serve the noodles warm, topped with the additional basil + sesame seeds.
