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Thai Drunken Noodles with Beef

Total Time

Prep: 20 min. Cook: 25 min.

Makes

6 servings

We raise wagyu beef on our ranch and love to use it in this quick pasta dish. I think it's better than many of the drunken noodles you get at many Thai restaurants, but I'll let you be the judge of that. —Cassandra Butler, Tempe, Arizona
Thai Drunken Noodles with Beef Recipe photo by Taste of Home

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.

Nutrition Facts

1-2/3 cups: 497 calories, 14g fat (2g saturated fat), 25mg cholesterol, 2393mg sodium, 74g carbohydrate (9g sugars, 3g fiber), 17g protein.

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