Thai Drunken Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
568 kcal
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Course
Main Course
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Cuisine
Thai
Thai Drunken Noodles
Description
This recipe balances tender steak slices marinated in cornstarch and soy sauce with crisp vegetables like bell peppers and sugar snap peas. The wide rice noodles are prepared according to package instructions, then stir-fried with the steak and vegetables in canola oil. Aromatics such as shallots and garlic add depth.
The sauce blends oyster and soy sauces with fish sauce, sriracha, honey, red pepper flakes, and ground ginger, giving a sweet, spicy, and umami-rich coating. The sauce is reduced by stir-frying until it clings to the noodles. Thai basil or cilantro stirred in at the end contributes fresh, herbal notes that balance the bold stir-fry flavors.
Served immediately with lime wedges, this dish works as a spicy noodle main suitable for a quick dinner. The texture contrasts tender meat, slightly chewy noodles, and crunchy vegetables.
For a meat-free version, remove steak and adjust soy sauce and oil quantities accordingly. An oyster sauce substitute is included by increasing fish sauce and soy sauce to maintain umami depth.
Ingredients
For the Noodles
- 12 oz sirloin steak thinly sliced (see note, top
- 1 tbsp cornstarch
- 1 tsp soy sauce
- 12 oz wide rice noodles
- 2 tbsp canola oil plus 1 tsp
- 2 bell pepper thinly sliced
- 1 cup sugar snap peas halved
- 2 banana shallots thinly sliced
- 4 tsp garlic minced
- 4 green onions sliced, large
- ½ cup Thai basil or fresh cilantro
- lime to serve, wedges
For the Stir Fry Sauce
- 2 tbsp oyster sauce see note
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp fish sauce
- 1 tbsp sriracha
- 4 tsp honey runny
- 2 tsp red pepper flakes
- ½ tsp ground ginger
Instructions
- Combine the sliced steak, cornstarch, soy sauce, and 1 tsp of canola oil in a small bowl and set aside while you prepare the rest of the ingredients, and whisk together the ingredients for the stir fry sauce. Prepare the rice noodles as per the packet instructions.
- Heat a large wok, skillet, or non-stick frying pan over high heat. Add 1 tbsp of the remaining canola oil, and cook the steak until just cooked through. Remove from the pan and set aside.
- If necessary, add the remaining 1 tbsp of oil to the pan before cooking the bell peppers and sugar snap peas until just tender. Add the sliced shallots and the garlic and cook for another minute or two until fragrant.
- Reduce the heat to medium. Return the steak to the pan and add the noodles. Add the green onion and stir fry sauce, and cook until the sauce has reduced enough that it is clinging to the noodles.
- Remove from the heat and stir in the Thai basil or the cilantro just before serving.
Notes
- To make this dish vegetarian, omit the steak, cornstarch, and soy sauce used in marinating it.
- Substitute oyster sauce with extra fish sauce and soy sauce to keep umami flavor if needed.
- Fresh herbs like Thai basil or cilantro should be added last to retain their fresh aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 90g | 30% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 50mg | 17% |
| Sodium | 1499mg | 62% |
| Potassium | 672mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 2687IU | 54% |
| Vitamin C | 98mg | 109% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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