Thai Beef Drunken Noodles

If you’re looking to spice up your weeknight dinner routine with a dish that bursts with flavor and a hint of heat, then Thai Beef Drunken Noodles are just what you need. This dish is a popular stir-fry favorite that combines tender slices of ribeye steak with fresh vegetables, aromatic herbs, and a savory sauce that coats wide rice noodles perfectly. The best part? It comes together in under 30 minutes, making it an ideal choice for busy evenings. Let’s dive into this culinary adventure!

What You’ll Love About This Recipe

• Bold Flavors: The combination of soy sauce, oyster sauce, and brown sugar creates a savory-sweet profile that’s irresistible.
• Quick and Easy: Perfect for those hectic nights when you want a home-cooked meal without spending hours in the kitchen.
• Fresh Ingredients: Packed with vibrant vegetables and herbs, this dish is as nutritious as it is delicious.
• Customizable: You can easily adjust the spice level or swap in your favorite vegetables to make it your own.

What You’ll Gather

• 8 ounces wide rice noodles: These noodles are perfect for soaking up the flavorful sauce.
• 1/4 cup low sodium soy sauce: Provides the necessary umami without overwhelming saltiness.
• 1/4 cup water: Helps to create the sauce’s perfect consistency.
• 3 tablespoons oyster sauce: Adds depth and richness to the dish.
• 1 tablespoon dark brown sugar: Balances the salty flavors with a touch of sweetness.
• 1 tablespoon fish sauce: Enhances the overall flavor with its distinct taste.
• 2 tablespoons olive oil: For cooking the beef and vegetables.
• 1 pound thinly sliced ribeye steak: Tender and flavorful, this cut is ideal for quick cooking.
• 2-4 Thai red chilies: Provides the authentic heat; feel free to adjust based on your spice tolerance.
• 1 red bell pepper: Adds sweetness and crunch to the dish.
• 1 small yellow onion: Offers aromatic depth and sweetness.
• 4 cloves garlic: A must-have for that fragrant burst of flavor.
• 1 cup Thai basil leaves: Fresh and aromatic, this herb elevates the dish.
• 2 green onions: Adds a fresh crunch and bright flavor as a garnish.

What’s in the Gear List

• Large pot: For boiling the rice noodles.
• Wok or large skillet: Essential for stir-frying the ingredients evenly.
• Chef’s knife: For efficiently slicing the vegetables and beef.
• Wooden spatula: Perfect for stir-frying without damaging your cookware.

Thai Beef Drunken Noodles: From Prep to Plate

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 the noodles and rinse them under cold water to stop the cooking process. Set them aside.

Step 2: Prepare the Sauce

In a small bowl, whisk together the low sodium soy sauce, water, oyster sauce, dark brown sugar, and fish sauce. This mix will be the flavorful backbone of your Thai Beef Drunken Noodles.

Step 3: Sauté the Vegetables

In a large wok or skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook for about 2 minutes until it becomes translucent. Then, add the minced garlic and Thai red chilies, stirring for another minute until fragrant.

Step 4: Cook the Beef

Add the thinly sliced ribeye steak to the skillet, cooking for about 3-5 minutes until it browns nicely. Make sure to stir frequently to ensure even cooking.

Step 5: Combine Everything

Once the beef is cooked, add the red bell pepper and cooked rice noodles to the skillet. Pour in the prepared sauce and toss everything together for about 2-3 minutes until the ingredients are well-coated and heated through.

Step 6: Add Fresh Herbs

Remove the skillet from heat and gently fold in the chopped Thai basil leaves. The residual heat will help release their aromatic oils and flavors.

Step 7: Serve and Garnish

Plate your Thai Beef Drunken Noodles and garnish with sliced green onions for a pop of color and flavor. Serve immediately for the best experience!

Health-Conscious Tweaks

• Swap the ribeye for leaner cuts of beef, such as sirloin or flank steak, to reduce fat content.
• Use low-sodium soy sauce to keep the dish heart-healthy while still packed with flavor.
• Increase the amount of veggies by adding broccoli, snap peas, or carrots for added nutrients.
• Substitute olive oil with avocado oil for a different flavor profile and health benefits.

Recipe Notes & Chef’s Commentary

This Thai Beef Drunken Noodles recipe is incredibly versatile. Feel free to use other proteins such as chicken, shrimp, or tofu. The cooking times may vary slightly, so keep an eye on your proteins to ensure they’re cooked through but still tender. Also, the level of heat can be adjusted based on personal preference; simply reduce the number of Thai red chilies or remove the seeds for a milder version. Enjoy this dish with a side of lime wedges for an extra zesty kick!

Save It for Later

This recipe can easily be doubled or halved, making it perfect for meal prep or feeding a crowd. Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or additional soy sauce to bring back some moisture to the noodles.

Helpful Q&A

Can I use other types of noodles for this recipe?

Absolutely! While wide rice noodles are traditional, you can substitute them with other noodle types such as egg noodles or even whole grain pasta. Just adjust the cooking time accordingly.

Is it possible to make this dish vegetarian?

Yes! To make this dish vegetarian, you can replace the ribeye with tofu or tempeh and use mushroom or soy sauce in place of oyster sauce. Just ensure the fish sauce is omitted or replaced with a vegetarian alternative.

What can I serve with Thai Beef Drunken Noodles?

This dish is hearty on its own but pairs wonderfully with a light cucumber salad or a refreshing Thai slaw. You could also serve it with a side of spring rolls for a complete meal.

How spicy is this dish?

The heat level can vary based on the number of Thai red chilies used. For a milder version, you can start with one chili and gradually increase according to your taste preference.

The Takeaway

Thai Beef Drunken Noodles are a delightful combination of flavors and textures that are sure to please anyone at the dinner table. With a little prep and a quick stir-fry, you can create a vibrant, satisfying meal that’s packed with goodness. Whether you’re serving it up for family or hosting friends, this dish is guaranteed to impress. Dive into the world of Thai flavors and enjoy the comforting warmth of a home-cooked meal that’s both easy and utterly delicious.

Thai Beef Drunken Noodles

Spice up your weeknight dinner with these bold and flavorful Thai Beef Drunken Noodles!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

  

For the Noodles:

• 8 ounces wide rice noodles

For the Sauce:

• 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

For the Stir-Fry:

• 1 pound thinly sliced ribeye steak
• 2-4 Thai red chilies adjust based on spice tolerance
• 1 each red bell pepper
• 1 small yellow onion
• 4 cloves garlic
• 1 cup Thai basil leaves
• 2 each green onions for garnish

Equipment

• Large Pot
• Wok or Large Skillet
• Chef's knife
• Wooden spatula

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 the noodles and rinse them under cold water to stop the cooking process. Set them aside.
2. In a small bowl, whisk together the low sodium soy sauce, water, oyster sauce, dark brown sugar, and fish sauce. This mix will be the flavorful backbone of your Thai Beef Drunken Noodles.
3. In a large wok or skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook for about 2 minutes until it becomes translucent. Then, add the minced garlic and Thai red chilies, stirring for another minute until fragrant.
4. Add the thinly sliced ribeye steak to the skillet, cooking for about 3-5 minutes until it browns nicely. Make sure to stir frequently to ensure even cooking.
5. Once the beef is cooked, add the red bell pepper and cooked rice noodles to the skillet. Pour in the prepared sauce and toss everything together for about 2-3 minutes until the ingredients are well-coated and heated through.
6. Remove the skillet from heat and gently fold in the chopped Thai basil leaves. The residual heat will help release their aromatic oils and flavors.
7. Plate your Thai Beef Drunken Noodles and garnish with sliced green onions for a pop of color and flavor. Serve immediately for the best experience!

Notes

• Feel free to use other proteins such as chicken, shrimp, or tofu for variation.
• Adjust the spice level based on your preference by changing the number of Thai red chilies.
• This dish can easily be doubled or halved for meal prep or feeding a crowd.