Gluten-Free Drunken Noodles
Experience the bold, vibrant flavors of **Gluten-Free Drunken Noodles**, a perfect blend of savory, spicy, and slightly sweet notes in every bite. This Thai-inspired dish swaps traditional noodles for gluten-free wide rice noodles, making it friendly for gluten-sensitive eaters without compromising authenticity. Tender chicken breast, crisp green beans, and a medley of colorful veggies are stir-fried to perfection in a tantalizing sauce made from gluten-free soy sauce, dark soy sauce, fish sauce, and a hint of Sriracha for a fiery kick. Fresh Thai basil adds an aromatic finish, while a squeeze of lime brings brightness and balance to the dish. Ready in just 30 minutes, this quick and easy recipe is ideal for a satisfying weeknight dinner or when you're craving takeout-style flavors at home.
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Recipe Information
Ingredients
- 8 oz Wide rice noodles
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 8 oz Chicken breast, thinly sliced
- 1 Red bell pepper, sliced
- 1 Yellow onion, sliced
- 1 cup Green beans, trimmed and cut
- 0.25 cup Gluten-free soy sauce
- 2 tablespoons Dark soy sauce (gluten-free)
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Sriracha
- 1 cup Thai basil leaves
- 2 Lime wedges
Instructions
Soak the rice noodles in hot water according to package instructions until soft, then drain and set aside.
In a large skillet or wok, heat olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced chicken breast to the skillet and cook until it's no longer pink, about 4-5 minutes.
Move the chicken to the side of the skillet and add the sliced red bell pepper, onion, and green beans. Stir-fry for about 3 minutes until the vegetables are tender but still crisp.
In a small bowl, mix together the gluten-free soy sauce, dark soy sauce, fish sauce, brown sugar, and Sriracha.
Add the drained rice noodles to the skillet, then pour the sauce mixture over them. Toss everything to coat the noodles well and heat through, about 2-3 minutes.
Remove from heat and stir in the Thai basil leaves, allowing the residual heat to wilt them slightly.
Serve the drunken noodles hot with lime wedges on the side for squeezing over the top, enhancing the flavors.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 7022 mg | 305% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 24.5 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 647 mg | 50% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2800 mg | 60% | |
*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.
