I tried making drunk noodles for the first time after I saw the picture and recipe in America’s Test Kitchen’s gluten free cookbook. The noodles in the picture had a dark rich sauce that looked so savory, with lots of umami flavor. The actual recipe turned out disappointingly sweet. I adjusted the sauce to taste, eliminating most of the sugar and the bottled garlic sauce. I kept the lime juice and added more veggies and lots of ginger. The result is a tangy and savory noodle sauce.
This is a great recipe to make when you are having company over – you can do all the chopping a day in advance and start cooking fifteen to thirty minutes before your friends arrive. Everyone can chat and get their drinks while you finish making dinner.
Even if you are not making this dinner for guests, you need to have all of your chopping and prep work done before you start cooking, because this recipe moves quickly once the oil hits the pan. The noodles are not cooked separately – instead they are soaked in water, and then finish cooking in the sauce.
You only need two “specialty” gluten free products for this recipe – tamari soy sauce and Thai rice noodles that are labeled gluten free. If you keep gluten in your kitchen, you should also make sure that your brown sugar is not contaminated with flour.
- 8 oz. (usually a half package) gluten free thai rice noodles, 1/4” wide
- 1 lb chicken breast
- approx. 1 lb bok choy cabbage
- 2-4 medium carrots
- ½ medium onion
- 2-4 cremini mushrooms
- 2” piece of ginger
- clove garlic
- 2 limes, divided
- Fresno chilies: 1 for mild, 2 for medium
- ½ cup + 1 teaspoon gluten free tamari soy sauce, divided (I use San-J brand)
- 2 teaspoons brown sugar
- 1/4 cup water
- 2 to 4 tablespoons cooking oil
- basil or cilantro for garnish
- 12” skillet with straight sides at least 2” high
- Heatproof large dish
- Container that noodles can be submerged in.