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
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Soak the rice noodles according to package directions and set aside.
Note: They may not seem fully cooked but will cook in the wok.
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Combine the soy sauce, water, oyster sauce, fish sauce, and sugar. Stir until combined.
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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.
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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.
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Raise the heat to medium high and add the sliced steak, cook about 2 minutes.
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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.
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Add the Thai basil, toss until evenly combined and serve with sriracha, sesame seeds, yum yum, and/or peanuts sauce if desired.