Thai Drunken Noodles

Yield

3–4 servings · 4 portions

Rest / chill time

15 minutes

Ingredients

• 15 oz (450 g) fresh wide flat rice noodles
• 1 lb beef sirloin, thinly sliced against the grain
• 2 teaspoons oyster sauce, for marinade
• 1 tablespoon vegetable oil, for marinade
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil, for stir-frying
• 3 large garlic cloves, minced
• 2 Thai bird's eye chilies, finely chopped
• ½ onion, thinly sliced
• 2 stalks Chinese broccoli, chopped
• 1 cup fresh Thai holy basil leaves
• 3 tablespoons oyster sauce, for sauce
• 1½ tablespoons light soy sauce
• 1½ tablespoons dark soy sauce
• 2 teaspoons granulated sugar
• 1 tablespoon water

Method

1. Combine the beef with 2 teaspoons oyster sauce, 1 tablespoon vegetable oil, and cornstarch. Mix well and marinate for 15 minutes.
2. Gently separate the fresh rice noodles. If refrigerated and stuck together, warm according to package directions before separating.
3. In a small bowl, whisk together 3 tablespoons oyster sauce, light soy sauce, dark soy sauce, sugar, and water.
4. Heat 1 tablespoon vegetable oil in a 14-inch wok over high heat.
5. Add the beef and stir-fry in batches until browned and cooked through. Transfer to a plate.
6. Add the remaining tablespoon of oil. Stir-fry the garlic, chilies, and onion for about 1 minute until fragrant.
7. Add the Chinese broccoli stems and cook for 1–2 minutes. Add the leaves and stir-fry until slightly wilted.
8. Return the beef to the wok. Add the rice noodles and prepared sauce.
9. Toss gently over high heat for 2–3 minutes until the noodles are tender, evenly coated, and lightly caramelized.
10. Remove from the heat. Add the Thai holy basil and toss until just wilted.
11. Serve immediately while hot.

Kitchen notes

Practical Woman's Secret
Use high heat and avoid excessive stirring once the noodles are added. This helps create lightly caramelized edges without breaking the delicate rice noodles.