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Per serving
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- 1
Mix the sauce and prep the noodles
In a bowl, stir together the soy sauce, water, oyster sauce, dark brown sugar, fish sauce, minced ginger and minced garlic; set aside. Cook the wide rice noodles according to package directions, then drain. Toss the noodles with 1 tablespoon of the oil so they don't clump, and set aside.
- 2
Sear the beef
In a large wok or skillet, heat the remaining oil over high heat. Add the thinly sliced beef in a single layer and cook until caramelized, about 30 seconds. Turn and cook 30 seconds more, then remove from the wok. Searing fast over screaming-hot heat is the whole trick here — you want a caramelized edge, not a stew.
- 3
Stir-fry the aromatics and bring it together
Add the julienned red pepper, julienned onion and sliced Thai chiles to the wok. Stir-fry until the peppers are just tender and starting to brown, 2-3 minutes. Pour in the sauce and add the noodles; bring to a simmer and cook until the sauce thickens and coats the noodles. Return the beef and toss to coat. Remove from heat and fold in the Thai basil and garlic chives. Serve immediately.
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Thai Drunken Noodles with Beef (Pad Kee Mao)
Created by: SpiceRouteCooks
Ingredients
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup oyster sauce
- 3 tbsp dark brown sugar
- 3 tbsp fish sauce
- 1 tbsp ginger
- 6 garlic cloves
- 1 lb wide rice noodles
- 1/4 cup grapeseed oil
- 8 oz beef chuck steak
- 1 red bell pepper
- 1 onion
- 3 Thai red chiles
- 1 1/2 cup Thai basil
- 1 cup garlic chives
Instructions
- Mix the sauce and prep the noodlesIn a bowl, stir together the soy sauce, water, oyster sauce, dark brown sugar, fish sauce, minced ginger and minced garlic; set aside. Cook the wide rice noodles according to package directions, then drain. Toss the noodles with 1 tablespoon of the oil so they don't clump, and set aside.
- Sear the beefIn a large wok or skillet, heat the remaining oil over high heat. Add the thinly sliced beef in a single layer and cook until caramelized, about 30 seconds. Turn and cook 30 seconds more, then remove from the wok. Searing fast over screaming-hot heat is the whole trick here — you want a caramelized edge, not a stew.
- Stir-fry the aromatics and bring it togetherAdd the julienned red pepper, julienned onion and sliced Thai chiles to the wok. Stir-fry until the peppers are just tender and starting to brown, 2-3 minutes. Pour in the sauce and add the noodles; bring to a simmer and cook until the sauce thickens and coats the noodles. Return the beef and toss to coat. Remove from heat and fold in the Thai basil and garlic chives. Serve immediately.