Thai Beef Drunken Noodles
20 minutes is all you need to enjoy this restaurant quality Thai Beef Drunken Noodle dish! You'll love the burst of flavor, hints of spice, and fresh Thai Basil on top!
Servings: 5 servings
Ingredients
- 16 oz rice noodles
- 3 tbsp coconut or olive oil
- 3 tbsp chopped fresh ginger
- 5 garlic cloves minced
- 1/2 cup chopped shallots
- 2-4 small red chili peppers*
- 12-16 oz high quality beef cut into thin strips top sirloin, filet mignon
- 1/2 cup soy sauce can use GF Tamari or coconut aminos
- 2 tbsp honey
- 1 tbsp white wine vinegar or rice vinegar
- 1 tbsp fish sauce
- 1 cup matchstick carrots
- 1 cup fresh thai basil or holy basil*
Instructions
- Prepare your rice noodles according to package directions. Set aside.
- Meanwhile, heat up a large wok or skillet to medium high heat. Add oil, and toss in ginger, garlic, peppers, and shallots. Cook for 2-3 minutes or until fragrant, add beef. 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. Toss into skillet with beef. Mix in noodles and stir to coat. Finally toss in carrots and fresh basil (torn into pieces). Serve hot!
Notes
*Adjust the spice to your taste. 2 peppers is a more mild variation, 4 will make it more spicy, even add up to 6 peppers for really spicy.
**Thai basil can be found in some grocery stores, or in an Asian grocery store. Regular basil can be used as a substitute if you are unable to find it.
**Thai basil can be found in some grocery stores, or in an Asian grocery store. Regular basil can be used as a substitute if you are unable to find it.
Nutrition
Calories: 671kcal | Carbohydrates: 91g | Protein: 19g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 48mg | Sodium: 1802mg | Potassium: 485mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4532IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg