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Thai Drunken Noodles with Beef (Pad Kee Mao)

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Thai Drunken Noodles with Beef (Pad Kee Mao)

Thai Drunken Noodles with Beef (Pad Kee Mao)

by @CassidyCraves_

Thai Drunken Noodles with Beef (Pad Kee Mao)

Thai Drunken Noodles with Beef (Pad Kee Mao)

by @CassidyCraves_

INGREDIENTS

4

servings

Steak

1 1/2 lb flank steak, thinly sliced against the grain
1 tbsp soy sauce
1 tsp cornstarch
1 tsp oil

Noodles & Veggies

12 oz wide rice noodles (fresh or dried)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
1 cup carrots, thinly sliced
4 cloves garlic, minced
1–2 Thai chilies or 1 tsp red pepper flakes (adjust heat)
1 big handful fresh basil (Thai basil if you have it)

Drunken Noodle Sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce (optional, but recommended for color)
1 tbsp fish sauce (optional but recommended)
1 tbsp brown sugar
1 tbsp hoisin (optional but adds depth)
1–2 tbsp chili garlic sauce or sriracha
1 tsp fresh grated ginger
2 tbsp water (to loosen)

INSTRUCTIONS

1
Toss sliced flank steak with soy sauce, cornstarch, and oil. Let sit 10–15 minutes while prepping everything else.
2
In a small bowl, combine all the ingredients for the sauce. Mix well and set aside.
3
Heat a large skillet or wok on high heat. Add a splash of oil and sear steak in a single layer (do in batches if needed). Cook 1–2 minutes per side until browned but still tender. Remove and set aside.
4
In the same pan, add a little more oil if needed. Add onions, peppers, and carrots, stir-fry 3–5 minutes until crisp-tender. Add garlic and chilies, cook 20–30 seconds until fragrant.
5
Add noodles into the pan. Pour in the drunken noodle sauce. Toss everything together over high heat so noodles soak up the sauce.
6
Add steak back in. Turn off heat and fold in basil so it wilts slightly but stays vibrant. Taste and adjust: more soy for salt, chili for heat, sugar for balance.