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Fast, saucy, and so garlicky in the best way. These noodles are our go-to when bell peppers and basil are plentiful and dinner needs to happen fast. Think takeout vibes at home: quick-cooking rice noodles, caramelized garlicky chicken, and a sweet-spicy Thai chili sauce that coats every strand. It’s weeknight-easy, but special enough for a cozy Friday night in.
Why you’ll love this recipe
- Better-than-takeout flavor in ~20 minutes.. pantry sauce, minimal chopping.
- Uses rice noodles
- Flexible vegetable + protein swaps so you can use what’s in the fridge.
Ingredient Notes
- Rice noodles (wide-cut): Rinse briefly after boiling to prevent clumping, then toss with a touch of oil.
- Chicken: Pat dry and cut evenly for quick, crispy edges. Boneless thighs will be juicier and chicken breasts will be leaner, both work.
- Butter: Your “secret” for crisp + flavor. Offer dairy-free swap: neutral oil + a dab of coconut oil for richness.
- Garlic: 30–60 seconds of low heat to avoid scorching/bitter notes.
- Tamari/soy sauce: tamari for gluten-free; low-sodium if you prefer.
- Sweet Thai chili sauce: Adjust chili flakes to taste
- Rice vinegar + toasted sesame oil: Brightness + nutty aroma…a little sesame oil goes a long way
- “Sushi-style ginger” : Pickled sushi ginger adds zing; optional but recommended.
- Veggies: Bell peppers… additional add-in options: zucchini, carrots, broccoli, or cabbage by season.
- Thai basil (or sweet basil): Finish with scallions + toasted sesame seeds.
Recipe Inspiration
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!
Step by Step 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.
- Whisk tamari/soy, sweet Thai chili, rice vinegar, sesame oil, pickled ginger, chili flakes, and a splash of water until smooth and pourable.
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!
Seasonal Notes
Spring: Asparagus and peas; mint + basil mix.
Summer: Peppers + Thai basil (as written).
Fall/Winter: Shredded cabbage, carrots, and broccoli; finish with cilantro if basil is scarce.
Make-Ahead, Storage & Reheat
- Make-ahead: Whisk sauce 3–5 days ahead; refrigerate. Slice chicken + prep veggies up to 2 days ahead.
- Storage: Leftover noodles keep up to 3–4 days in an airtight container.
- Reheat: Warm gently in a skillet over low heat with a splash of water to loosen; toss until hot and glossy. Microwave in short bursts, stirring between, to avoid over-softening noodles.
Can I use another noodle besides rice noodles?
Yes, wide rice noodles cling best, but lo mein or udon work in a pinch. Cook just to al dente and toss quickly so the sauce doesn’t over-soften them.
How do I keep the rice noodles from getting mushy or clumping?
Don’t overcook…Rinse briefly after boiling to prevent clumping, then toss with a touch of oil.
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.
Watch the How-To Reel
Ingredients
- 8 ounces wide rice noodles
- 1/3 cup, plus 1 tablespoon tamari/soy sauce
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sushi ginger, chopped
- chili flakes
- 1 pound boneless skinless chicken thighs or breasts, sliced
- 2 tablespoons flour or cornstarch
- 3 tablespoons salted butter
- 4 cloves garlic, chopped
- 1 shallot, sliced
- 2 bell peppers, thinly sliced
- 4 scallions, chopped
- 1 cup Thai or regular basil, chopped
- sesame seeds, for serving
Instructions
- 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.
This post was originally published on July 16, 2024
Wow, so delicious! Better than take-out drunken noodles.
Hi Katherine,
Thanks for making this recipe! Love hearing it turned out just right. Have the best week!
OMG … this was so delicious! Better than take-out! We will definitely be making this again! Thanks for creating such amazing recipes for us!
Yay!! Thanks so much, Sharon! So glad to hear this recipe was enjoyed, I appreciate you making it! Happy Sunday! xT
I’m wondering if I can use olive oil instead of butter?
Thank you!
Hi Angela! Yes, that should work just fine! Hope you enjoy! 🙂 xT
I don’t really want to buy sushi ginger just for this, but I have plenty of regular ginger paste from a jar. Would you recommend omitting the sushi ginger altogether or, instead, replacing with some ginger paste?
Hi Megan! No need to buy sushi ginger just for this! You can definitely use your jarred ginger paste instead. Just swap it in using the same amount the recipe calls for. The flavor will be a little milder than pickled ginger, but it’ll still add a nice zing to the dish. Or if you prefer, you can leave it out altogether, the recipe will still be tasty! 🙂 xT
Forgive me if you’ve already answered this, but can you freeze it? I’m prepping meals to freeze for pregnant daughter-in-law, and I think they would love this.
Hi Krista! Yes, you can definitely make these garlic chicken noodles ahead and freeze them! Just let it cool completely, then transfer to a freezer-safe container. Reheat on the stovetop or in the microwave with a splash of broth or water to loosen it up. Would be such comforting and thoughtful meal for a new mom, so sweet of you! xT