Description
Experience the vibrant and spicy flavors of authentic Thai street food with these Irresistible Spicy Thai Street Style Beef Noodles. This dish combines tender beef, fresh vegetables, and wide rice noodles in a savory sauce that will leave your taste buds craving more.
Ingredients
- Wide Rice Noodles (Sen Yai)
- Beef (flank steak, sirloin, or ribeye)
- Thai Basil
- Thai Chilies (Prik Kee Noo)
- Garlic
- Red Bell Pepper
- Green Bell Pepper
- Green Beans or Asparagus
- Baby Corn
- Onion (sliced yellow or white)
- Oyster Sauce
- Light Soy Sauce
- Dark Soy Sauce
- Fish Sauce
- Sugar (palm sugar or brown sugar)
- White Pepper
- High smoke point oil (like canola or grapeseed oil)
Instructions
- Prepare Noodles: If using fresh wide rice noodles, gently separate them by hand. If they're a bit stiff, you can briefly warm them in the microwave for 10-20 seconds or dip them in warm water to make them easier to separate, then drain well. If using dried, cook according to package directions until al dente, drain, and rinse with cold water to prevent sticking, then toss with a little oil.
- Slice Beef: Thinly slice your beef against the grain, about ¼-inch thick. If marinating, combine with a touch of light soy sauce, a pinch of baking soda, and a drizzle of oil, then set aside for 15-20 minutes.
- Chop Vegetables: Mince the garlic and Thai chilies. Slice the bell peppers, onions, and green beans into bite-sized pieces. Leave the Thai basil leaves whole.
- Mix the Sauce: In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and white pepper. Set aside.
- Heat Your Wok: Place a large wok or a heavy-bottomed skillet over high heat. Allow it to heat until it's smoking. Add about 2 tablespoons of high smoke point oil and swirl to coat the surface.
- Sauté Aromatics & Beef: Add the minced garlic and Thai chilies to the hot oil. Stir-fry quickly for about 10-15 seconds until fragrant. Immediately add the sliced beef and let it sear for about 30 seconds before stirring. Continue to stir-fry until the beef is mostly cooked through and lightly browned, about 1-2 minutes. Remove the beef and aromatics from the wok and set aside.
- Stir-Fry Vegetables: Add the sliced onions, bell peppers, green beans, and baby corn to the hot wok. Stir-fry for 2-3 minutes until they are tender-crisp.
- Add Noodles & Sauce: Add the prepared wide rice noodles to the wok. Pour the pre-mixed sauce over the noodles and vegetables. Quickly and gently toss everything together, ensuring the noodles are evenly coated with the sauce. Continue to stir-fry for 1-2 minutes.
- Finish with Beef & Basil: Return the cooked beef and garlic/chili mixture to the wok. Add the fresh Thai basil leaves. Give everything a final toss for about 30 seconds, just until the basil wilts.
- Serve Immediately: Transfer the Drunken Noodles to serving plates right away. Garnish with extra fresh Thai basil if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Don't overcrowd the wok for optimal stir-frying. High heat is essential for achieving that signature smoky flavor. Prep all ingredients ahead of time for a smooth cooking experience. Taste and adjust seasoning as needed.