Can I make crispy garlic chicken noodles vegetarian or vegan?

Absolutely. Swap the chicken for tofu or tempeh, and use a plant-based butter alternative like coconut oil or avocado oil. Make sure your Thai chili sauce and noodles are vegan-friendly. The crispy texture and garlicky punch still shine through!

How do I prevent the noodles from sticking together or becoming mushy?

The key is to cook rice noodles just until al dente , then rinse them quickly in cold water. Toss with a small amount of sesame or neutral oil to prevent clumping. Also, avoid overcooking once added back to the skillet with the sauce.

Can this recipe be made gluten-free?

Yes. Just use tamari instead of soy sauce , and confirm that your Thai chili sauce is certified gluten-free. Rice noodles are naturally gluten-free, making this an easy and safe option for those with dietary restrictions.

Crispy Garlic Chicken Noodles – Easy Dinner

Name: Crispy Garlic Chicken Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 8 oz wide rice noodles: soaked and drained to prevent clumping; 1 lb boneless chicken thighs or breasts: cut into bite-sized pieces; 2 tbsp flour: for lightly coating chicken to achieve crispiness; 3 tbsp unsalted butter: used for pan-searing chicken and flavor; 4 cloves garlic, minced: adds rich, pungent flavor; 1/3 cup tamari or low-sodium soy sauce: provides umami and salt; 1/4 cup sweet Thai chili sauce: adds sweet heat and stickiness; 1 tbsp rice vinegar: balances the sweetness with acidity; 1 tsp toasted sesame oil: brings nutty aroma and depth; 1 tbsp pickled sushi ginger, chopped: optional, for a tangy kick; 1/4 tsp red chili flakes: adjustable to heat preference; 1/4 cup water: to loosen and balance the sauce; 1 small shallot, thinly sliced: adds subtle sweetness; 1 red bell pepper, thinly sliced: for crunch and color; 2 green onions, chopped: adds fresh bite and color; 1/2 cup Thai basil or sweet basil, chopped: for a fresh herbal finish; 1 tbsp toasted sesame seeds: garnish for crunch and nutty finish

Description

These Crispy Garlic Chicken Noodles are a quick, 20-minute stir-fry dinner bursting with bold Thai-inspired flavors. Juicy chicken is pan-seared in butter and garlic, tossed with wide rice noodles, bell peppers, and coated in a sweet-spicy chili sauce. Perfect for weeknights, it’s a satisfying takeout-style meal you can make at home with pantry staples.

Ingredients

Scale

8 oz wide rice noodles: soaked and drained to prevent clumping
1 lb boneless chicken thighs or breasts: cut into bite-sized pieces
2 tbsp flour: for lightly coating chicken to achieve crispiness
3 tbsp unsalted butter: used for pan-searing chicken and flavor
4 cloves garlic, minced: adds rich, pungent flavor
1/3 cup tamari or low-sodium soy sauce: provides umami and salt
1/4 cup sweet Thai chili sauce: adds sweet heat and stickiness
1 tbsp rice vinegar: balances the sweetness with acidity
1 tsp toasted sesame oil: brings nutty aroma and depth
1 tbsp pickled sushi ginger, chopped: optional, for a tangy kick
1/4 tsp red chili flakes: adjustable to heat preference
1/4 cup water: to loosen and balance the sauce
1 small shallot, thinly sliced: adds subtle sweetness
1 red bell pepper, thinly sliced: for crunch and color
2 green onions, chopped: adds fresh bite and color
1/2 cup Thai basil or sweet basil, chopped: for a fresh herbal finish
1 tbsp toasted sesame seeds: garnish for crunch and nutty finish

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Instructions

Cook the rice noodles according to package directions. Drain, rinse under cold water, and toss with a little oil to prevent sticking.
In a small bowl, whisk together tamari, sweet Thai chili sauce, rice vinegar, toasted sesame oil, chopped pickled ginger, chili flakes, and water. Set aside.
Toss the chopped chicken pieces in flour until lightly coated.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add chicken and cook for about 5 minutes until golden and crispy.
Add remaining 1 tablespoon of butter and minced garlic to the skillet. Add a splash of tamari and cook for another minute. Remove chicken from the skillet and set aside.
In the same skillet, add the shallots, bell peppers, and green onions. Sauté for about 5 minutes until slightly tender.
Add the cooked noodles, chicken, and sauce mixture into the skillet. Toss everything together and cook for another 3–5 minutes until the noodles are coated and the sauce thickens slightly.
Stir in half of the chopped basil and remove from heat.
Serve warm, garnished with the remaining basil and toasted sesame seeds.

Notes

Use tamari for a gluten-free version.
For extra crispiness, pat chicken dry before flouring.
Swap chicken with tofu or shrimp for variation.
Don’t overcook the noodles to prevent mushiness.
Sauce can be made 3–5 days in advance and refrigerated.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 565
Sugar: 12g
Sodium: 940mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 31g
Cholesterol: 115mg