Thai Drunken Noodles with Beef
If you’re looking for an impressive and exotic dish to add to your repertoire, look no further than Thai drunken noodles. This recipe features wide rice noodles stir-fried with beef, sweet red pepper, onion, and Thai red chiles, all tossed in a savory sauce made with soy sauce, oyster sauce, fish sauce, gingerroot, and garlic. The end result is a flavorful and spicy dish that is perfect for serving to guests.
While this recipe may seem intimidating at first glance, it’s actually quite easy to make. The key is to have all of your ingredients prepped and ready to go before you start cooking. Once you’ve got everything chopped and measured, the actual stir-frying process goes quickly.
If you can’t find Thai red chiles, you can substitute with another type of chili pepper. Just be sure to adjust the amount depending on how spicy you want the dish to be.
Thai Drunken Noodles with Beef - Food, But Simple
This Thai Drunken Noodles with Beef recipe is easy to follow and results in an exotic and flavorful dish that is sure to impress your guests.
Type: Main Course
Cuisine: Asian
Recipe Yield: 6
Preparation Time: PT20M
Cooking Time: PT25M
Total Time: PT45M
Recipe Ingredients:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup oyster sauce
- 3 tablespoons packed dark brown sugar
- 3 tablespoons fish sauce or soy sauce
- 1 tablespoon minced fresh ginger root
- 6 garlic cloves, minced
- 1 pound wide rice noodles
- 1/4 cup olive oil, divided
- 8 ounces boneless beef chuck steak, thinly sliced
- 1 medium sweet red pepper, julienned
- 1 large onion, julienned
- 2 to 4 Thai red chiles, thinly sliced
- 1-1/2 cups fresh Thai basil leaves, coarsely chopped
- 1 cup minced garlic chives
Recipe Instructions: Soak noodles in warm water for 15 minutes; drain.In a small bowl, whisk together soy sauce, water, oyster sauce, brown sugar, fish sauce or soy sauce, ginger root, and garlic cloves; set aside.In a large skillet or wok over medium-high heat, heat half of the oil until hot. Add beef; stir-fry until browned. Remove from skillet.Add remaining oil to skillet. Add pepper, onion, and chiles; stir-fry for about minutes, until crisp-tender. Return beef to skillet.Stir in soy sauce mixture and noodles; cook for about 2-3 minutes or until noodles are tender, stirring frequently.Stir in Thai basil leaves and garlic chives. Cook for about a minute or until heated through. Serve with lime wedges if desired.
Tips for Making Thai Drunken Noodles with Beef
To make this dish vegetarian, simply omit the beef and double the amount of vegetables.
If you can’t find Thai basil, you can substitute with regular basil leaves.
Leftover noodles can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet or wok over medium-high heat before serving.
