Thai Beef Drunken Noodles
This Thai Beef Drunken Noodles recipe is bursting with bold, spicy, and savory flavors for a quick, satisfying meal packed with tender beef and fresh veggies.
Equipment
- Large Pot
- Wok or large skillet
- Cutting board and knife
- Measuring cups and spoons
- Wooden spatula or tongs
Ingredients
- 8 ounces wide rice noodles
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 3 tablespoons oyster sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons olive oil
- 1 pound thinly sliced ribeye steak
- 2-4 Thai red chilies seeded and thinly sliced
- 1 red bell pepper cored and thinly sliced
- 1 small yellow onion peeled and thinly sliced
- 4 cloves garlic minced
- 1 cup Thai basil leaves roughly chopped
- 2 green onions thinly sliced (green parts only)
Instructions
- Start by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together the low sodium soy sauce, water, oyster sauce, dark brown sugar, and fish sauce. Set this sauce mixture aside.
- Heat the olive oil in a wok or large skillet over medium-high heat. Add the minced garlic, sliced onion, and red bell pepper. Sauté for about 3-4 minutes until the vegetables are tender and fragrant.
- Add the thinly sliced ribeye steak to the skillet. Stir-fry for about 2-3 minutes until the beef is browned and just cooked through. Avoid overcooking.
- Add the cooked rice noodles to the skillet, followed by the sauce. Toss everything gently to coat noodles and mix with beef and vegetables.
- Stir in the sliced Thai red chilies and roughly chopped Thai basil leaves. Cook for an additional minute to wilt the basil and infuse heat from the chilies.
- Remove from heat and garnish with sliced green onions. Serve hot and enjoy!
Notes
- Adjust the number of Thai red chilies to control the spice level.
- Substitute ribeye steak with flank or sirloin for a different cut of beef.
- Use fresh Thai basil for authentic flavor; regular basil is a workable substitute.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.
- For a vegetarian version, replace beef with tofu or tempeh and use plant-based sauces.