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    Spicy Basil Chicken Rice Noodles – Gluten-Free

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    Pixicook editorial team

    This Thai-inspired dish is known as "Drunken Noodles" for its bold flavor that's said to revitalize the senses, often after a night out. It combines tender strips of chicken and wide rice noodles bathed in a fiery sauce, with a generous helping of basil bringing freshness to every bite.

    Ingredients for Spicy Basil Chicken Rice Noodles – Gluten-Free

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    serves
    4 peoplechevron
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    Wide Flat Rice Noodles

    0 oz

    Substitute chevron-down

    Boneless, Skinless Chicken Breasts, trimmed, sliced into 1/4-inch-thick strips

    0 oz

    Substitute chevron-down

    Soy Sauce

    0.25 fluid ounces

    Substitute chevron-down

    Dark Brown Sugar, packed

    0 oz

    Substitute chevron-down

    Fresh Lime Juice

    0.25 fluid ounces

    Substitute chevron-down

    Water

    0.25 fluid ounces

    Substitute chevron-down

    Asian Chili-Garlic Sauce

    0.25 fluid ounces

    Substitute chevron-down

    Vegetable Oil, divided

    0.25 fluid ounces

    Substitute chevron-down

    Napa Cabbage, cored, cut into 1-inch pieces

    cups

    Substitute chevron-down

    Italian Basil, coarsely chopped

    cups

    Substitute chevron-down

    Scallions, thinly sliced on the bias

    cups

    Substitute chevron-down

    How to Make Spicy Basil Chicken Rice Noodles – Gluten-Free

    1. Noodle Prep

    Place rice noodles in a large bowl and cover with very hot tap water. Stir to separate. Soak until they are softened and pliable, yet firm to the bite, about 35 to 40 minutes; then drain.

    2. Marinate Chicken

    In a bowl, combine chicken strips with 1 tablespoon tamari. Mix well, cover, and refrigerate. Allow to marinate for at least 10 minutes or up to 1 hour.

    3. Sauce Creation

    In a separate bowl, whisk together the remaining 1/4 cup tamari, brown sugar, lime juice, water, and chili-garlic sauce; set this sauce mixture aside.

    4. Chicken Sauté

    Heat 2 teaspoons oil in a 12-inch nonstick skillet over high heat until it's just smoking. Lay chicken in a single layer and sear for 1 minute without stirring. Stir and continue cooking until nearly done, about 2 minutes more; then transfer to a clean bowl.

    5. Cabbage Cook-Off

    Add 1 teaspoon oil to the skillet and heat over high until smoking. Toss in cabbage, stirring frequently, until it begins to brown, about 3 to 5 minutes; shift it to the bowl with the chicken.

    6. Noodle Toss

    Wipe the skillet clean, pour in the remaining 3 tablespoons oil, and heat over medium-high until it shimmers. Add the drained noodles and the tamari sauce mixture. Cook, tossing gently, until the sauce thickens and the noodles are evenly coated and tender, about 5 to 10 minutes.

    7. Final Flair

    Return the chicken and cabbage to the skillet, stir in the basil, and cook until everything is heated through, roughly 1 minute. Garnish with scallions and serve immediately with lime wedges on the side.

    Pitfalls and tips

    Mise en Place

    Prep all ingredients before cooking, as stir-frying is quick and doesn't allow time for chopping or measuring during the process.

    Proper Wok Heat

    Use a very hot wok or skillet to achieve 'wok hei', the smoky flavor characteristic of great stir-fries.

    Sauce Balance

    Balance salty, sweet, umami, and acid flavors in the sauce. Adjust with sugar or lime juice as needed.

    Fresh Ingredients

    Use fresh basil and chili for authentic flavor and brighter heat. De-seed chilis to reduce spice if necessary.

    Noodle Preparation

    Soak rice noodles in warm water until just pliable for the perfect texture. Overcooked noodles turn mushy.


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