These Beef Drunken Noodles are the best way to bring delicious and easy Thai cuisine to your busy nights. Packed with flavor and fresh ingredients and made in just a few minutes.
Thai beef drunken noodles are a delicious stir fry of tender flat rice noodles served in a spicy savory sauce and beef (or your choice of protein). This easy recipe will give takeout Thai drunken noodles a run for their money. I love taking traditional takeout food and making it at home. The best part of making this traditional takeout food at home is that you can make it your own and the whole family will love it.
Thai food is one of my favorites to make at home as it's typically a pretty quick recipe. My kids love this recipe and want me to make it ALL THE TIME. As you know, I'm constantly recreating some of my favorite dishes from childhood for my family. Being able to explore other cuisines is one of my favorite things to do especially when my kids approve. Drunken noodles are a hit for parents with kids who love carbs! My kids love these noodles drenched in sauce if your kids are like mine, make a lot of sauce!
If you love rice noodles as much as we do try out my Brisket Pho.
What are Drunken Noodles?
Drunken Noodles or Pad Kee Mao are found at any Thai restaurant and are a really popular dish in Thailand. "Pad" in Thai refers to a style of stir-frying. "Kee Mao" in Thai translates to "drunk" or "drunken". In the context of "Pad Kee Mao", it refers to drunken noodles. "Kee Mao" drunken also suggests that it's a late-night favorite post-drinking consumption. Without a doubt, pad kee mao is the perfect pairing for a cold beer, with its legendary ability to cure even the worst of hangovers. And when it comes to the recipe for drunken noodles, this one is a winner.
There are a few stories on the origin of the name "Drunken Noodles" floating about but one of my personal favorites pays tribute to the inebriated creator who threw ingredients into a pan and drunkenly stumbled upon the recipe. Whatever the case, a dish of noodles, marinated protein, and a spicy sauce will hit the spot no matter your night's endeavors.
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❤️Why You'll Love This Recipe
- This recipe is versatile and can be tailored to your dietary needs, protein of choice, and spice level.
- It's better than takeout. Knowing what ingredients are used to make your food is great and it's faster and cheaper!
- Made in under 30 minutes. Beef Thai drunken noodles can be prepared, cooked, and in a bowl in just a few minutes.
🥄Equipment and tools
- wok - I recommend using a wok for making this or a deep skillet with a wide surface area and slightly curved sides to accommodate for stir-frying.
🛒Recipe Ingredients
Don't let the ingredients of this drunken noodles recipe intimidate you. More likely than not, if you're on my site you're ready to dive head first. All the ingredients can be found at your local grocery store or local Asian market.
- Fresh rice noodle packets: I prefer fresh squares of rice noodles. I cut them into big rectangles and pulled them apart. It is easier to get the big flat noodles this way.
- Neutral oil: I use neutral oil in my marinade and to coat the wok. This is important to prevent burning. My oil of choice is canola oil but you can use the oil of your preference. Use a neutral oil like olive oil, grapeseed oil, safflower oil, avocado oil, or peanut oil. Neutral oil is key for its high smoke point and neutral flavor.
- Beef: Shaved beef round or top sirloin steak. The most convenient way to get sliced beef is at the butcher. At the Asian specialty store, get some at the meat counter and ask for beef to be thinly sliced. At the time of writing this beef round at the Asian store costs about $10/lb where I am. If you want to save money, I recommend buying beef in bulk from Sam's Club. They do not slice it there. I buy beef rounds at Sam's Club for $4/lb and slice them at home. I do not have any affiliation with Sam's Club or any wholesale store. I just really like saving money and wanted to share.
- Vegetables and legumes: Mung beans and snow pea leaves are all optional additions. They bring a nice crunch and some color to the dish. Get the vegetables of your choice. When adding vegetables to your cooking pan it may look like it's overtaking the noodles but remember they will shrink and shrivel down! I like to have a good ratio of meat to vegetables in my drunken noodles. Add as much or as little as you like!
- Thai basil leaves: Adding Thai basil leaves is optional. If you don't like basil leaves, don't add them. Thai basil leaves have a slight peppery taste and are used in many Thai dishes. If you don't have Thai leaves but want to add basil you can use the sweet basil, Italian basil, or any basil you like.
- Garlic: Fresh garlic cloves, chopped. For a milder taste of garlic, use a mortar and pestle to grind the garlic cloves.
- Thai chili peppers: Thai chili peppers are optional! It gives the dish a spicy kick and taste to the dish. Leave it out if you don't want any heat. If you want a little heat start with one to two whole peppers! Add more to your liking!
- Onion: Cut yellow or white onion into slices. When onions are cooked it becomes sweet adding depth to the umami flavor of beef.
- Corn starch: Cornstarch is used to thicken the marinade and sauce. This is what gets the sauce to stick to the noodles and meat.
- Fish sauce: Fish sauce is essential. Fish sauce is a key flavoring agent. There are a lot of different brands to choose from but I recommend using the Red Boat or Phu Quoc brand.
- Oyster sauce: Oyster sauce is thick, a little sweet, and very rich. This brings out the flavors of the beef.
- Maggi seasoning: Maggi liquid seasoning has a rich savory flavor. I like it over traditional soy sauce. Both are flavorful, bold, and salty-savory.
- Sugar: This recipe uses granulated sugar is used to balance all the rich flavors in the sauce. Swap out your regular sugar for brown sugar or palm sugar, and experience a sweeter taste!
See the recipe card below for a full list of ingredients and measurements.
↔Substitutions & Variations
- Add your favorite vegetables: Try adding thinly sliced bell peppers, baby corn, bok choy, or Chinese broccoli.
- Protein of your choice: The rice noodles and delicious sauce pair well with sliced, shrimp, or even tofu.
- Thai chili peppers: If you can't find Thai chilis that's okay! Any chili peppers, serrano peppers, or chili flakes will do. You can always opt not to add spice at all.
- Cornstarch: You can always substitute cornstarch for potato starch or tapioca starch.
- Soy sauce: Opt for a light soy sauce option or a great substitution for soy sauce is coconut aminos. This is a great option for gluten-free needs.
- Fish and oyster sauce: For dietary needs, there are vegan fish and oyster sauces that can be used.
👩🏫 How to Make Beef Drunken Noodles
Step 1: Microwave the rice noodles according to the package directions or for 2 minutes. Cut the noodles into 2-inch slices, peel them apart, and put them aside.
Step 2: Heat a large skillet over medium-high heat. Once hot add a tablespoon of oil. Add the marinated beef to the pan and cook both sides until browned for about 3 minutes per side. Take off the heat and set aside.
Step 3: This step is where it all comes together and QUICK! So have all your ingredients ready and let's start. To the hot pan add another tablespoon of oil, add the garlic, Thai chilies (optional), and onion. Saute until the onions and garlic are translucent. Add the beef back in, along with the cut rice noodles and half of the sauce. Saute everything together.
Step 4: Time for the finishing touches! Add the vegetables to the pan along with the rest of the sauce mixture. Stir all the ingredients together. When vegetables are cooked, take off the heat.
Step 5: Plate, garnish, and enjoy!
Expert Tips
- Add the vegetables, and last for a little crunch.
- This is a fast recipe, make your sauce mixture ahead of time to prevent overcooking or burning.
- Marinate your meat. Marinate your meat for at least 15 minutes beforehand, do it in the morning or the night before.
- Tailor to your taste buds. Add the right amount of heat for you. Serve with sriracha sauce, chili oil, or red pepper flakes for those who need a little more.
🙋♀️Recipes FAQ
There are various explanations to this but one is that the dish is so spicy and flavorful that it will cure any hangover. Another is that this dish is very popular with late-night drinkers.
Pulling the noodles apart after cooking is what I like to do but you can rinse them under cold water to remove excess starch or toss them with a bit of oil.
While you can prepare the vegetables and marinate the beef ahead of time, stir-fried noodles are best served fresh to maintain their texture.
❄️Storage and Reheating Instructions
- To store in the refrigerator allow the noodles to cool completely and then place in an airtight container for up to 2-3 days.
- To store in the freezer place allow to cool completely and store in freezer-safe bags or containers for up to 1-2 months.
- Reheat in the microwave for 2 minutes with a damp paper towel to add moisture back to the noodles.
- Reheat in a pan by adding a little bit of oil over medium-high heat and stirring until heated through. If frozen, allow to thaw in the fridge first.
Did you try this guide?
Leave a ⭐️ review below and tag @teerangathome on Instagram!
📖Recipe
Equipment
- 1 wok
Ingredients
Beef Marinade
- ½-1 lb beef thinly sliced
- 2 teaspoonful oyster sauce
- 1 tablespoonful neutral oil
- 1 tablespoonful corn starch
Noodles and Sauce Recipe
- 1 package fresh flat noodles
- 3-4 cloves chopped garlic
- 1-2 whole Thai peppers (birds eye pepper) (chopped)
- ½-1 whole onion sliced
- 2 teaspoonful cornstarch
- 2 teaspoonful water
- 2 tablespoonful fish sauce
- 2 tablepsoonful oyster sauce
- 2 tablespoonful Maggi seasoning sauce
- 2 tablepsoonful granulated white sugar
Instructions
- Add all the ingredients of the beef marinade together and mix thoroughly then add to sliced beef. Then set aside for 15 minutes.
- For the drunken noodle sauce, add cornstarch, water, fish sauce, maggi soy sauce, and sugar. Mix well and set aside.
- Microwave noodles following package directions. 3 minutes. Take out the noodles wait for them to cool! It will be hot. Open the package and cut the noodles in 2 inch slices. Then peel noodles apart.
- Add oil, garlic, chili peppers to sauce pan and saute until fragrant. Then, add in beef and cook both sides for 3 minutes. Then set aside.
- To the same pan, add garlic, chili peppers and onions and saute until fragrant. No more than 2 minutes, Add meat back in to pan. Add noodles and add half of the sauce. Stir fry the noodles and meat together.
- Lastly add the vegetables and stir fry them together until the vegetables are shrivled and cooked. Then take off the heat, plate, garnish and enjoy!
Jimbo
I will have to try this recipe again. Deliciousness.
Trang Vo
Yes! It's a favorite at my house!
Danielle
Super delicious!
Trang Vo
Thank you! Im glad you enjoyed it!