This Thai Beef Drunken Zoodle dish has the most amazing sauce, flavor, and spice to satisfy all you Thai food lovers! Super easy to make on a busy weeknight. Recipe is grain-free, gluten-free, and Paleo.
Hello deliciousness. I am seriously crazy about this dish because it is CRAZY good. I feel like I just want to scream at the top of my lungs, “MAKE THIS FOR DINNER!!!!!!!”
So did I get your attention? I hope so. You’ll love all the textures of the crunchy vegetables, the slightly spicy and tangy sauce, and the perfectly tender and flavorful beef. Geez, after writing that I wished I had another bowl in front of me now!! But I don’t, because this dish was gone and completely devoured by the whole fam, very quickly. And I always emphasize slow and mindful eating, but we couldn’t control ourselves with this one.
I have actually made a different variation several times, but this time omitted the rice noodles to make a grain-free option. The zucchini noodles are perfect!!!! The extra crunch makes this dish even better without rice noodles, just my opinion. My kids didn’t even ask about their beloved noodles, but happily gobbled up the zoodles.
So you’ll notice the red hot chili peppers…..Let’s talk a little about the spice level of this dinner. Do you like spicy? Well great, so do we. Go ahead and use 1-2 red hot chili peppers. Do you only like a little bit? Maybe try red pepper flakes instead. Are you kind of wimpy when it comes to spice? Go ahead and omit it all together! I will say that my kids do great with some spice, and 1 pepper is the right amount. To make it kid friendly, you may need to omit the pepper and do some red pepper chili flakes on your own dish instead.
- 4 large zucchini, or 5 medium sized
- 3 tbsp avocado oil or coconut oil
- 3 tbsp chopped fresh ginger
- 5 garlic cloves, minced
- ½ cup chopped shallots
- 1-2 red hot chili peppers*, de-seeded and diced
- 16 oz high quality beef such as top sirloin or filet mignon, cut into thin slices or 1 inch cubes
- ½ cup coconut aminos or soy sauce
- 2 tbsp honey
- 1 tbsp white wine vinegar
- 1 tbsp fish sauce
- Juice of ½ lime (about 1 tbsp)
- 1 cup matchstick carrots
- 1 cup fresh thai basil or holy basil*
- Spiralize your zucchini noodles and set aside to a large plate or bowl.
- Heat up a large wok or skillet to medium high heat. Add oil, and toss in ginger, garlic, and shallots. Cook for 2-3 minutes or until fragrant, add beef and chopped red pepper. Cook beef for just a few minutes, making sure each side is browned, but not overcooked. Turn down heat to low.
- Make your sauce by mixing together soy sauce, honey, vinegar, and fish sauce in a small bowl. Toss into skillet with beef. Mix in noodles and stir to coat. Finally toss in carrots and fresh basil (torn into pieces). Serve hot on top of zoodles!
**Holy basil and Thai basil are found in many grocery stores. If you cannot find it, go ahead and use regular basil.