
Takeout remakes · Thai
Drunken Noodles with Beef
Wide noodles, basil and chilies, seared beef.
Drunken noodles are loud: garlic, chilies, a big handful of basil and a salty-sweet sauce. Flank steak cut thin sears in a minute and stays tender. Add the basil at the very end so it wilts but stays fragrant.
Ingredients
For 4 plates.
Noodles
- 8 oz dried wide rice noodles
Beef
- 1 3/4 lb flank steak, thinly sliced against the grain
- 1 teaspoon cornstarch
- 1 1/2 tablespoons canola oil
Vegetables
- 6 cloves garlic, minced
- 4 Thai chilies, sliced
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1 cup Thai basil leaves
Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 2 teaspoons sugar
- 2 tablespoons water
Method
Soak the noodles in very warm tap water for 10 minutes until pliable, then drain.
Meanwhile, slice the beef and toss with the cornstarch. Prep the vegetables and stir the sauce ingredients together.
The rest of the method is in Short Order Pro
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Tips
- Thai basil has an anise note; regular basil works but tastes gentler.
- Seed the chilies if you want the flavour without as much heat.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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