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Homemade Thai Beef Drunken Noodles photo

Thai Beef Drunken Noodles

This Thai Beef Drunken Noodles recipe is bursting with flavor and comes together in under 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Wok or large skillet
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.