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.
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.
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.
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.
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.
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.
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!
