Gluten-Free Drunken Noodles with Chicken | America's Test Kitchen

Name: Gluten-Free Drunken Noodles with Chicken | America's Test Kitchen
Total time: 75 min
Ingredients: 12 ounces (3/8-inch-wide) dried flat rice noodles; 12 ounces boneless, skinless chicken breasts, trimmed and sliced into 1/4-inch-thick strips; 1 tablespoon plus 1/4 cup gluten-free tamari or soy sauce; 3/4 cup packed dark brown sugar; 1/3 cup lime juice (3 limes), plus lime wedges for serving; 1/4 cup water; 1/4 cup Asian chili-garlic sauce; 1/4 cup vegetable oil; 1/2 head napa cabbage, cored and cut into 1-inch pieces (6 cups); 1 1/2 cups coarsely chopped fresh Thai basil, Italian (sweet) basil, or cilantro; 4 scallions, sliced thin on bias

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Called drunken noodles because it is a supposed hangover cure, this Thai dish features wide rice noodles in a spicy, potent sauce and lots of basil.

Keywords

Main Courses
Asian
Thai
Asia
Pasta
Chicken
Poultry
Grains
Rice & Beans
Gluten Free

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Ingredients

12 ounces (3/8-inch-wide) dried flat rice noodles
12 ounces boneless, skinless chicken breasts, trimmed and sliced into 1/4-inch-thick strips
1 tablespoon plus 1/4 cup gluten-free tamari or soy sauce
3/4 cup packed dark brown sugar
1/3 cup lime juice (3 limes), plus lime wedges for serving
1/4 cup water
1/4 cup Asian chili-garlic sauce
1/4 cup vegetable oil
1/2 head napa cabbage, cored and cut into 1-inch pieces (6 cups)
1 1/2 cups coarsely chopped fresh Thai basil, Italian (sweet) basil, or cilantro
4 scallions, sliced thin on bias