Description
A flavorful and satisfying dish featuring crispy chicken thighs tossed with wide rice noodles and vibrant vegetables in a savory garlic and sweet chili sauce, garnished with fresh basil and toasted sesame seeds. This recipe brings together the bold flavors of Thai cuisine with an easy one-skillet method for a perfect weeknight dinner.
Ingredients
Scale
Noodles and Sauce
- 8 ounces wide rice noodles
- 1/3 cup tamari or soy sauce, plus 1 tablespoon
- 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
Chicken
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter, divided
- 4 cloves garlic, chopped
Vegetables and Garnish
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
- 1 cup Thai or regular basil, chopped (divided)
- Sesame seeds, for serving
Instructions
- Cook Noodles: Prepare the wide rice noodles according to package instructions until tender. Drain well and set aside.
- Make Sauce: In a bowl, combine 1/3 cup tamari/soy sauce, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped sushi ginger, chili flakes to taste, and 1/4 cup water. Mix well to create a balanced, flavorful sauce.
- Prepare Chicken: Toss sliced chicken with flour or cornstarch until evenly coated. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for about 5 minutes, turning occasionally, until crispy and cooked through.
- Add Garlic and Season: To the skillet with chicken, add 1 tablespoon of butter, 1 tablespoon tamari/soy sauce, and chopped garlic. Cook for an additional minute to infuse the chicken with garlic flavor, then remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add sliced shallot, bell peppers, and chopped scallions. Cook for 5 minutes over medium heat until vegetables are softened but still vibrant.
- Combine and Toss: Return chicken to the skillet with vegetables. Add the sauce prepared earlier and the drained noodles. Toss everything together thoroughly, cooking for 3 to 5 minutes until the sauce evenly coats the noodles, chicken, and vegetables.
- Add Basil and Serve: Stir in half of the chopped basil, then remove the skillet from heat. Serve the noodles warm, garnished with the remaining basil and a sprinkle of toasted sesame seeds.
Notes
- Substitute chicken breasts if preferred but thighs stay juicier and more flavorful.
- Adjust chili flakes according to your heat tolerance for spiciness.
- Use gluten-free tamari and cornstarch for a gluten-free version.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently to avoid drying out.
- You can add other vegetables like snap peas or carrots for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 470 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: crispy garlic chicken, drunken noodles, Thai noodles, stir-fry, rice noodles, basil, sesame seeds
