Thai Beef Drunken Noodles
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
565 kcal
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Course
Main Course
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Cuisine
Thai
Thai Beef Drunken Noodles
Description
Thai Beef Drunken Noodles combine thin ribeye steak slices quickly sautéed with sliced vegetables and Thai red chilies for heat. The wide rice noodles absorb a sauce mixture of soy sauce, oyster sauce, fish sauce, and dark brown sugar, creating a balance of salty, sweet, and savory tones. The stir-fry method uses high heat and fast cooking to retain the tenderness of the meat and crispness of the vegetables while slightly charring the noodles for texture.
The addition of fresh Thai basil and green onions brings herbaceous and fresh notes that brighten the rich flavors. The ribeye is selected for tenderness and quick cooking, enhanced by the thin slicing.
This dish suits main course meals where one desires a flavorful, hearty noodle stir-fry with spiciness and aromatic herbs. It can be complemented with additional sides or eaten alone.
Use paper-thin ribeye slices for best tenderness and cook quickly on high heat to prevent toughness. Authentic Thai basil provides the closest flavor, but Italian basil can be substituted if unavailable. Rice noodles are typically prepared according to package instructions before stir-frying.
Ingredients
- 8 ounces wide rice noodles
- 1/4 cup soy sauce low sodium
- 1/4 cup water
- 3 tablespoons oyster sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons olive oil
- 1 pound ribeye steak thinly sliced
- 2-4 Thai chili seeded and thinly sliced, red
- 1 red bell pepper cored and thinly sliced
- 1 small yellow onion peeled and thinly sliced
- 4 cloves garlic minced
- 1 cup basil leaves roughly chopped, Thai variety
- 2 green onions thinly sliced, green parts only
Instructions
- Cook rice noodles according to directions and drain. Set aside until needed.
- In a medium-size bowl whisk together soy sauce, water, oyster sauce, dark brown sugar, and fish sauce. Set aside until needed.
- In a larget high sided skillet (or wok) add olive oil and set over high heat.
- When the oil is hot add the beef, Thai red chilies, bell pepper, and onion.
- Saute quickly to help quickly cook the beef and vegetables. Move the ingredients around in the pan so they do not burn.
- Add in the garlic and saute for 30 seconds.
- Pour in the prepared sauce and noodles.
- Toss to combine and continue cooking until the sauce has cooked down and starts to coat the noodles. You want a little brown on the noodles so don't be scared of some char.
- Remove from heat and stir in Thai basil and green onions.
Notes
- Use very thinly sliced ribeye to ensure quick cooking and tenderness.
- Thai basil is preferred for authentic flavor; substitute with Italian basil if needed.
- Cook rice noodles according to package directions before adding to the stir-fry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 69mg | 23% |
| Sodium | 1465mg | 61% |
| Potassium | 608mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1540IU | 31% |
| Vitamin C | 75mg | 83% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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