Thai Beef Drunken Noodles
If you’re craving a dish that’s bursting with flavor and has a delightful kick, look no further than Thai Beef Drunken Noodles. This vibrant, aromatic dish is not only a feast for the eyes but also a celebration of textures and tastes. It combines tender ribeye steak with chewy rice noodles, colorful vegetables, and fragrant herbs, all drizzled in a savory sauce. Perfect for a weeknight dinner or impressing guests, this recipe will quickly become a staple in your kitchen.
Why You’ll Keep Making It
Thai Beef Drunken Noodles is the ultimate comfort food that balances heat, sweetness, and umami. The best part? It comes together in under 30 minutes! You’ll love how the wide rice noodles soak up the sauce, making every bite a delightful experience. Plus, it’s versatile—you can adjust the spice level and swap in your favorite veggies. Once you try this recipe, you’ll find yourself making it again and again!
What to Buy
To create the perfect Thai Beef Drunken Noodles, gather the following 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
Gear Up: What to Grab
Before you start cooking, make sure you have the following gear:
- Large pot – for boiling the rice noodles
- Wok or large skillet – for stir-frying
- Cutting board – for chopping veggies and meat
- Chef’s knife – for easy slicing
- Measuring cups and spoons – for precise measurements
Thai Beef Drunken Noodles Cooking Guide
Ready to dive into the cooking process? Follow these steps for a delicious meal!
Step 1: Cook the Rice Noodles
Begin by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to the package instructions until they are al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Prepare the Sauce
In a small bowl, whisk together the soy sauce, water, oyster sauce, dark brown sugar, and fish sauce until well combined. This flavor-packed sauce will be the star of your dish.
Step 3: Heat the Wok
Heat the olive oil in a large wok or skillet over medium-high heat. Once hot, add the sliced ribeye steak. Stir-fry for about 2-3 minutes, or until browned and cooked to your liking.
Step 4: Add the Aromatics
Add the minced garlic, Thai red chilies, yellow onion, and red bell pepper to the pan. Stir-fry for another 2-3 minutes, allowing the vegetables to soften and the flavors to meld.
Step 5: Combine Everything
Add the cooked rice noodles to the wok and pour the sauce over the top. Toss everything together gently, ensuring the noodles are evenly coated in the sauce and heated through. This step is crucial for getting all that flavor into the noodles!
Step 6: Finish with Fresh Herbs
Remove the wok from heat and fold in the chopped Thai basil and sliced green onions. These fresh herbs will add a delightful fragrance and a pop of color to your dish.
Step 7: Serve and Enjoy
Transfer the Thai Beef Drunken Noodles to serving plates and enjoy your homemade masterpiece! Pair it with a refreshing drink or some crispy spring rolls for a complete meal.
Tailor It to Your Diet
Looking to customize your Thai Beef Drunken Noodles? Here are some suggestions:
- Vegetarian Version: Replace the ribeye steak with tofu or tempeh, and use mushroom soy sauce instead of oyster sauce.
- Gluten-Free: Use gluten-free soy sauce and rice noodles to keep this dish gluten-free.
- Less Spicy: Reduce the number of Thai red chilies or omit them entirely if you prefer a milder flavor.
- Extra Veggies: Feel free to add any veggies you have on hand, like carrots, snap peas, or broccoli.
Chef’s Rationale
Creating a dish that’s both satisfying and quick is an art form. Thai Beef Drunken Noodles exemplifies this by using fresh ingredients that come together effortlessly. The ribeye steak is not only tender but also adds richness to the dish. The combination of the sauces creates a depth of flavor that’s hard to beat. Plus, the burst of fresh herbs at the end elevates the entire meal, making it not just food but a culinary experience.
Freezer-Friendly Notes
If you have leftovers, you’ll be pleased to know that Thai Beef Drunken Noodles can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 2 months. When reheating, add a splash of water or extra sauce to bring back the noodles’ original texture.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! You can substitute the ribeye steak with chicken, shrimp, or even pork. Just adjust the cooking time as needed for different meats.
What can I use instead of Thai basil?
If you can’t find Thai basil, regular basil or even cilantro can be used as alternatives, though they will slightly alter the flavor profile of the dish.
Is this dish suitable for meal prep?
Yes! Thai Beef Drunken Noodles is perfect for meal prep. Just follow the storage guidelines, and you’ll have a delicious meal ready to go throughout the week.
Can I make this dish vegetarian or vegan?
Yes! By substituting the beef with tofu or tempeh and using a plant-based oyster sauce alternative, you can create a delicious vegetarian or vegan version of this dish.
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Hungry for More?
Stay tuned for more exciting recipes that bring the vibrant flavors of Thai cuisine right to your kitchen! Whether you’re looking for quick weeknight dinners or elaborate weekend feasts, we’ve got you covered with new and delicious ideas that will have your taste buds dancing.
Thai Beef Drunken Noodles is not just a meal; it’s an experience packed with flavor and comfort. With its easy preparation and the ability to customize, it’s sure to become a favorite in your household. Grab your ingredients, and let’s get cooking!
Thai Beef Drunken Noodles
Ingredients
Equipment
Method
- Begin by bringing a large pot of water to a boil. Add the wide rice noodles and cook according to the package instructions until they are al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together the soy sauce, water, oyster sauce, dark brown sugar, and fish sauce until well combined. This flavor-packed sauce will be the star of your dish.
- Heat the olive oil in a large wok or skillet over medium-high heat. Once hot, add the sliced ribeye steak. Stir-fry for about 2-3 minutes, or until browned and cooked to your liking.
- Add the minced garlic, Thai red chilies, yellow onion, and red bell pepper to the pan. Stir-fry for another 2-3 minutes, allowing the vegetables to soften and the flavors to meld.
- Add the cooked rice noodles to the wok and pour the sauce over the top. Toss everything together gently, ensuring the noodles are evenly coated in the sauce and heated through.
- Remove the wok from heat and fold in the chopped Thai basil and sliced green onions. These fresh herbs will add a delightful fragrance and a pop of color to your dish.
- Transfer the Thai Beef Drunken Noodles to serving plates and enjoy your homemade masterpiece!
Notes
- For a vegetarian version, replace the ribeye steak with tofu or tempeh.
- Adjust the spice level by reducing or omitting the Thai red chilies.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
