Gluten-Free Drunken Noodle
Transform your weeknight dinner routine with this vibrant Gluten-Free Drunken Noodle recipe, a spicy and aromatic Thai-inspired dish that's bursting with bold flavors and gluten-free goodness. Made with tender wide rice noodles, juicy stir-fried chicken, and colorful bell peppers, this dish packs a punch with fresh Thai basil, red chilies, and a savory sauce blend of tamari, oyster sauce, and fish sauce. Quick to prep and ready in just 35 minutes, it’s perfect for busy schedules yet feels like a restaurant-quality meal. Serve it hot with a squeeze of lime to elevate its tangy, spicy, and umami-rich profile. Whether you follow a gluten-free diet or simply love Thai cuisine, this dish is guaranteed to impress.
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Ingredients
- 8 oz Gluten-free wide rice noodles
- 2 tbsp Vegetable oil
- 3 pieces Garlic cloves, minced
- 2 pieces Fresh red chili, sliced
- 1 lb Boneless chicken breast, thinly sliced
- 2 pieces Bell peppers, sliced
- 1 large Onion, sliced
- 1 cup Bamboo shoots
- 3 tbsp Gluten-free tamari sauce
- 2 tbsp Oyster sauce
- 1 tbsp Fish sauce
- 2 tsp Dark soy sauce
- 1 tsp Sugar
- 1 cup Fresh Thai basil leaves
- 2 pieces Lime wedges
Directions
Step 1
Soak the gluten-free rice noodles in hot water for about 5-7 minutes or until they are softened but still slightly firm to the bite. Drain and set aside.
Step 2
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Step 3
Add the minced garlic and sliced red chili, stir-frying for 30 seconds until fragrant.
Step 4
Add the sliced chicken breast to the wok and stir-fry for 3-5 minutes until the chicken is cooked through.
Step 5
Add the bell peppers, onion, and bamboo shoots to the wok, stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
Step 6
In a small bowl, mix together the gluten-free tamari sauce, oyster sauce, fish sauce, dark soy sauce, and sugar.
Step 7
Once the vegetables are ready, add the drained noodles to the wok along with the sauce mixture. Toss everything together until the noodles are well-coated and heated through.
Step 8
Stir in the fresh Thai basil leaves, tossing until just wilted.
Step 9
Remove from heat and serve hot, garnished with lime wedges on the side for squeezing over the dish.
Nutrition Facts
| Serving size | (1802.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1880.9 |
| Total Fat 49.4g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 18.3g | |
| Cholesterol 388.7mg | 0% |
| Sodium 6084.4mg | 0% |
| Total Carbohydrate 184.1g | 0% |
| Dietary Fiber 29.2g | 0% |
| Total Sugars 32.2g | |
| Protein 176.6g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 685.1mg | 0% |
| Iron 31.4mg | 0% |
| Potassium 4011.3mg | 0% |
Source of Calories