Recipes

Noodles

Thai Drunken Noodles with Beef

Ingredients

• 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

Description

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.