Sticky Garlic Chicken Noodles

This recipe makes a large bowl of saucy noodles, chicken, and vegetables, similar to a dish from a Thai restaurant but made at home.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

Noodles

8 oz wide rice noodles

Sauce Ingredients

1/3 cup tamari/soy sauce plus 1 tablespoon reserved
1/4 cup sweet Thai chili sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp sushi ginger, chopped
1 pinch chili flakes to taste
1/4 cup water

Chicken and Vegetables

1 lb boneless skinless chicken thighs or breasts, sliced
2 tbsp flour or cornstarch
3 tbsp salted butter divided
4 clove garlic, chopped
1 medium shallot, sliced
2 medium bell peppers, thinly sliced
4 stalks scallions, chopped
1 cup Thai or regular basil, chopped half for mixing, half for topping
1 tbsp sesame seeds for serving

Equipment

Large skillet

Method

Cook the noodles following the package directions. Drain the noodles.
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.
In a large skillet, toss the chicken with the flour. Add 2 tablespoons butter and set the skillet over medium heat. Cook the chicken until crispy, about 5 minutes. Add 1 tablespoon butter, 1 tablespoon tamari/soy sauce, and the garlic. Cook for another minute, then remove the chicken from the skillet.
To the same skillet, add the shallot, bell peppers, and green onions. Cook for 5 minutes. Add the sauce, the noodles, and the chicken. Toss to combine, cooking for another 3-5 minutes until the sauce coats the noodles. Mix in half the basil and remove the skillet from the heat.
Serve the noodles warm, topped with the remaining basil and sesame seeds.

Notes

This dish is simple to prepare on a busy weeknight and brings bold flavor to your table. It is naturally gluten-free if you use gluten-free tamari or soy sauce.

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