America’s Test Kitchen: GF cookbook: Drunken Noodles

Asian cuisine is definitely something I rarely eat now that I am gluten free. Sure, we’ll go to PF Chang’s on occasion but it’s not the local Chinese or Thai takeout.  I miss those lazy nights of calling for delivery and magically having dinner show up on our doorstep 15-20 mins later.


So to recreate a takeout dinner in front of the TV evening, this week we tested America’s Test Kitchen‘s drunken noodle with chicken recipe from their new How can it be Gluten Free cookbook.

Drunken Noodles adapted from America's Test Kitchen


  • 12 oz dried flat rice noodles (like Asian Best rice flake noodles)
  • 12 oz boneless skinless chicken breasts sliced into 1/4" thick strips
  • 1 tbsp + 1/4 cup gluten free Tamari
  • 3/4 cup packed dark brown sugar
  • 1/3 cup of lime juice
  • 1/4 cup of water
  • 1/4 cup Sriracha (or chili-garlic sauce)
  • 1/4 cup peanut oil (or vegetable oil)
  • 1/2 head of Napa cabbage, cut into 1" pieces
  • 1 1/2 cups of fresh basil (Thai or sweet)
  • 4 scallions sliced on a bias


  1. First, soak the noodles in a large bowl with boiling water for about a half an hour then drain. Then cut chicken into strips and marinate them with the tablespoon of tamari. While chicken is marinating make up sauce: combine rest of tamari, brown sugar, lime juice, water, and sriracha in a bowl and stir to dissolve the sugar. Heat up 2 tbs of oil in a wok or heavy sauté pan. Add chicken when oil is shimmering. Cook chicken stirring occasionally until just cooked through (maybe 4 min). Remove chicken from pan and keep in bowl. Continue on by adding the cabbage the the hot pan with another tbs of oil. Quickly cooking until the cabbage has wilted. Add this to the chicken in the reserved bowl. Add in the rest of the oil to the heated pan, then the drained noodles, and finally the sauce mixture. Cook this until the mixture thickens and coats the noodles (yes it eventually will work), then add back in the cabbage and the chicken. Stir until throughly combined. Finally, add in finely chopped basil.


Overall, I would say it was a solid recipe that delivered a very tasty drunken noodle.  My concern is that the 3/4 of a cup of dark brown sugar seems like a lot of sugar to add to a meal.  Eating that much sugar in an entree is a concern for both of us.  For Meyer, it will keep him up all night.  For me, I’d rather eat that in dessert than have to skip dessert!  We paired it with a wonderful riesling and watched an episode of Downton Abbey on iTunes-the perfect stay in evening.

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