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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
10/10. Absolutely delicious! This meal will be a new staple for me and my husband.
Hey Victoria,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Xx
Good recipe but definitely takes more than 10 mins cook time. If you read the recipe, the cook time adds up to 13-15 mins without any of the additional steps. Not a quick meal to make.
Hi Christina,
Thanks so much for trying this dish and sharing your feedback, sorry to hear it took longer than expected. xx
I don’t know how you get that crispy chicken. 2nd recipe it didn’t work for me. Using cast iron & all
The flour is on bottom of pan. Still good but I was just disappointed.
Hi Julie,
Thanks for trying this recipe and sharing your feedback, so sorry to hear you weren’t able to get the crispy chicken. Maybe the heat isn’t high enough? I’m not sure, I would have to see what you are doing, but the cast iron really helps me with crisping everything. xx
Delicious! I substituted snow peas and broccoli for the peppers, sweet onions for the shallots and omitted the red chili flakes and green onions – decisions were based on what I had in kitchen and I’m not a big fan of heat. Thanks for the recipe, it was a hit and will make again!
Hey Jan,
Awesome!! Thanks so much for making this dish and sharing what worked well for you! So glad to hear it was enjoyed:) xx
Loved this. Used red and yellow peppers. Comes together pretty easy if your ingredients are chopped ahead. Will make again! Thank you Tieghan…your recipes never disappoint.
Hi Miranda,
Happy Friday! Thrilled to hear that you enjoyed this recipe, thanks for your comment and making it! Xx
Another winner. My husband absolutely loved! My family really enjoys all your recipes!
Hey Laura,
Happy Friday! Thrilled to hear that you enjoyed this recipe, thanks for your comment and making it! Xx
I have everything for this dish except rice noodles. Can I use regular noodles?
Hi Julie,
Sure, that would be okay for you to use, ramen noodles are also a good option if you have those! I hope you love this recipe! xT
I made 6 servings for 4 people and there were no leftovers. So good!
Hey Lauren,
I appreciate you making this recipe and sharing your feedback! So glad to hear that it turned out well for you! Xx
SO GOOD!!! I mean…. REALLY good. Totally impressed with myself every time I make your recipes haha!! Easy to follow and I take my time cooking and enjoy the process. This one is going in my “favorites” circulation (like so many of your other recipes)!
Hey Kelly,
Thrilled to hear that you enjoyed this recipe, thanks a lot for making it and your comment:) Thanks for your kind message! xT
Oh nooooo! You did it again! It’s on the rotation. So much better then if I got it at a restaurant. So flavorful! Love the crispy chicken too. I added broccoli. I even goofed with my new stove because we just downsized. Turning it down rather than up because the knobs are opposite from my old stove from my old home. It did take longer and not getting crispy. Still turned out fantastic. My husband was so happy I’m back to home cooking. My daughter recommended you to me and I bought all your cookbooks and gave some to my friends. I got this one off your site because I was already at the store. Keep them coming because you have a gift. Thank you!
Lol thank you so much, Tricia:) Love to hear that your family enjoyed this dish! Thanks for your support with the cookbooks, I truly appreciate it! Have a great week! xT
Oh no… the only thing that took me 20 minutes was trying to scrape the burnt flour paste off the bottom of my skillet. I have been cooking a long time and had never seen a suggestion to coat the chicken in the flour in the skillet and then put it on the heat to melt the butter, but I have made a ton of your recipes with great success so I took your word for it. None of the flour stayed on the chicken, all of it burnt to the bottom of the pan. The chicken was not crispy, bland, and the whole dish lacked flavor and we had to drown it in sriracha sauce. Super disappointing.
Hi Mandy,
Thanks for trying this dish and sharing your feedback, so very sorry to hear it was not enjoyed and you had issues with the flour! xx
The directions on step 3 are a little confusing. It should say, Toss the chicken in flour then add the coated chicken to hot skillet . It is worth trying this recipe again. My family loved it
Thanks so much for sharing your feedback! xx
Loved it! My kids are always running around so everything always takes me longer than expected. Subbed out one bell pepper for some broccoli. Delish. Next time I’ll try it with shaved beef! Thanks for a good one, T!
Hey Amanda,
Awesome! Thanks so much for trying this dish and your comment! Love to hear that it was enjoyed! Have a great weekend! xT
This is tasty! I forgot to add the garlic, but it was still delicious. It took way longer than 20 minutes to make though, and I’ve learned to add more time to every recipe I have made of hers.
Hey there,
Happy Friday!! So glad to hear that this recipe turned out nicely for you, thanks for making it and your feedback! Sorry this took longer than expected. Xx
This will be a go to recipe for weekdays meals! Loved it
My family (even the 7 and 9 year old) loved it! I feel like my noodles were kind of sticky. Any suggestions on how to correct that?
Hey Jana,
Love to hear this!! Thanks so much for trying this recipe! What kind of noodles did you use? If you want to wait to cook the noodles and then add them directly after cooking in step 4 that should help! xx
Sometimes rice noodles can be sticky. I substitute udon noodles, which tend to be much easier to work with.
The recipe was delicious! It had a great flavor. Few thoughts I wanted to share. If you cut up and cook the chicken ahead of time, it could save you some time. I would prefer more vegetables in the dish and less noodles. I did add portabella mushrooms to the bell peppers and shallots. Thanks for another great recipe!!!
Hey Gina,
Thank you so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! xT