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Thai Drunken Noodles with Beef

Total Time

Prep: 20 min. Cook: 25 min.


6 servings

Thai Drunken Noodles with Beef Recipe photo by Taste of Home


  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup oyster sauce
  • 3 tablespoons packed dark brown sugar
  • 3 tablespoons fish sauce or soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 6 garlic cloves, minced
  • 1 pound wide rice noodles
  • 1/4 cup grapeseed oil or canola oil, divided
  • 8 ounces boneless beef chuck steak, thinly sliced
  • 1 medium sweet red pepper, julienned
  • 1 large onion, julienned
  • 2 to 4 Thai red chiles, thinly sliced
  • 1-1/2 cups fresh Thai basil leaves, coarsely chopped
  • 1 cup minced garlic chives


  1. In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside.
  2. In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.

Nutrition Facts

1-2/3 cups: 497 calories, 14g fat (2g saturated fat), 25mg cholesterol, 2393mg sodium, 74g carbohydrate (9g sugars, 3g fiber), 17g protein.

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