My son made these Thai Beef Drunken Noodles pretty much from start to finish.
He’s only 11, so if he can do it… so can you 🙂
My sister in law, Sumintra, is from Thailand and helped me write this recipe.
My son followed it step by step and he served us all an amazing dinner!
We grew Thai basil in our garden just for this dish, but please do not sub Italian basil if you can’t find the Thai basil.
Just leave it out and your noodles will still be amazing!
How to Make Thai Beef Drunken Noodles
Before we begin, I’ll say there is no alcohol in drunken noodles.
They are more named for these being a very popular food to make in Thailand when you’ve had a bit too much fun 😉
You’ll need some steak, rice noodles, soy sauce, oyster sauce, fish sauce, Thai basil, sugar, water, garlic, eggs, an onion, and either Thai chilis or serrano peppers.
Soak the noodles according to the package directions.
And combine the soy sauce, oyster sauce, fish sauce, sugar, and water in a bowl.
The oil we used was vegetable oil.
Set a wok over medium heat and add some oil along with 3 eggs.
Crack the eggs into the wok and then scramble them with a spatula.
You may notice my son has a slight black eye, it’s so fun being a boy mom of a football loving kid who totally keeps me on my toes every second 🙂
Remove the eggs once they are done how you like, and add more oil to the wok.
Then add in the diced onion, chili peppers, and garlic.
Cook two to three minutes, stirring a few times.
Then set the veggies aside with the eggs.
Crank the heat to medium high and add a pound of sliced steak.
Just about any cut will do, I had strip steak.
Cook the steak just about 2 minutes.
As you can see, my son has his sauce, veggies, eggs, and soaked noodles all ready to go to add to the wok.
Add the sauce, noodles, veggies, and eggs to the wok with the steak and stir for a few minutes.
Taste and see if more water or soy sauce is needed.
Then add the Thai basil leaves, stir and serve right away.
Add some chopped peanuts, sriracha, sesame seeds, and/or peanuts to your Thai Beef Drunken Noodles!
We even set out some yum yum sauce for a little tang.
Spice freaks live in our house, so we piled on the sriracha 🙂
My guy was darn proud of himself for making such an amazing meal thanks to his Aunt Sumintra!
If you like Thai Beef Drunken Noodles, you might also like…
Thai Beef Drunken Noodles
Thai Beef Drunken Noodles is delicious one pan meal made with red chili peppers for a spicy kick, sliced steak, tossed with rice noodles
- 1 8 oz package rice noodles
- 2 1/2 Tbsps soy sauce
- 2 Tbsps water
- 1 1/2 Tbsps oyster sauce
- 1 Tbsp fish sauce
- 1 Tbsp sugar
- 2 to 3 Tbsps vegetable oil
- 3 eggs
- 1 onion diced
- 4 cloves minced garlic
- 3 to 4 red chili peppers (can sub 1 to 2 serrano chilis) sliced
- 1 pound steak of choice (I used strip steak) thinly sliced
- 20 to 30 Thai basil leaves (leave out if you can't find Thai basil, do not sub Italian basil)
- Optional: sriracha, sesame seeds, yum yum sauce, and chopped peanuts
Soak the rice noodles according to package directions and set aside.
Note: They may not seem fully cooked but will cook in the wok.
Combine the soy sauce, water, oyster sauce, fish sauce, and sugar. Stir until combined.
Set a wok over medium heat and add some of the the oil, add the eggs and scramble them until cooked how you prefer. Remove the eggs and set aside.
Add more oil and once hot add the onion, minced garlic, and sliced red chili peppers. Cook 2 to 3 minutes, stirring a few times, remove and set aside.
Raise the heat to medium high and add the sliced steak, cook about 2 minutes.
Add the noodles that have been soaking, egg, veggie mixture, and the sauce. Cook for a few minutes and add more water or soy sauce if needed.
Add the Thai basil, toss until evenly combined and serve with sriracha, sesame seeds, yum yum, and/or peanuts sauce if desired.