Gluten-Free Drunken Noodle
Experience the irresistible flavors of Thai cuisine with this Gluten-Free Drunken Noodle recipe—a vibrant, allergy-friendly twist on the classic dish. Featuring tender rice noodles soaked in a savory sauce blend of gluten-free tamari, oyster sauce, fish sauce, and dark soy, this recipe brings bold umami flavors to the forefront. Stir-fried with juicy slices of chicken, colorful bell peppers, bamboo shoots, and aromatic Thai basil, every bite is an explosion of textures and fragrant spices. Perfect for those seeking quick and satisfying weeknight meals, this 35-minute dish offers a restaurant-quality experience in the comfort of your own kitchen. Garnish with fresh lime wedges for a zingy finish, and enjoy this gluten-free masterpiece that's sure to impress!
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Recipe Information
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
Instructions
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.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sliced red chili, stir-frying for 30 seconds until fragrant.
Add the sliced chicken breast to the wok and stir-fry for 3-5 minutes until the chicken is cooked through.
Add the bell peppers, onion, and bamboo shoots to the wok, stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the gluten-free tamari sauce, oyster sauce, fish sauce, dark soy sauce, and sugar.
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.
Stir in the fresh Thai basil leaves, tossing until just wilted.
Remove from heat and serve hot, garnished with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 6084 mg | 265% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 32.2 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 685 mg | 53% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4011 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
