Thai Drunken Noodles with Beef
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 gingerroot
- 6 garlic cloves
minced
- 1 pound wide rice noodles
- 1/4 cup grapeseed oil or canola 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
Directions
- 1
In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside.
- 2
In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.
Thai Drunken Noodles with Beef
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About this Recipe
Craving the vibrant, spicy, and savory flavors of restaurant-style Drunken Noodles at home? This recipe for Thai Drunken Noodles with Beef brings that authentic experience straight to your kitchen, perfect for a satisfying meal for six.
This recipe shines by combining a rich sauce made with soy sauce, oyster sauce, fish sauce, and dark brown sugar, all balanced by aromatic fresh gingerroot and minced garlic. The wide rice noodles provide the perfect canvas for soaking up all those incredible tastes, while fresh Thai basil and garlic chives add an essential herbaceous finish.
Prepare for a symphony of flavors: a beautiful balance of sweet, savory, and a kick of spice from the Thai red chiles. The tender, thinly sliced boneless beef chuck steak pairs wonderfully with the crisp-tender julienned sweet red pepper and onion. Each bite offers satisfying chewy wide rice noodles coated in a rich, glossy sauce, brightened by the vibrant fresh basil and garlic chives. This dish promises an exciting and deeply flavorful experience.
While beef chuck steak is featured, you could easily adjust the protein if desired. Adjust the heat to your preference by modifying the amount of Thai red chiles; use 2 for a milder dish or up to 4 for a more intense spice. Don't have fish sauce on hand? The recipe suggests using additional soy sauce in its place.
Perfect for a flavorful weeknight dinner or an impressive dish to share with friends, these Thai Drunken Noodles are a complete meal on their own. Serve it hot and enjoy the aromatic complexity.