I love Thai flavors, especially when using flavors like Thai basil. Drunken noodles has always been one of my favorite dishes because of its bright flavors. If you’ve never had drunken noodles, you’re missing out! You can add virtually any vegetable you like, and it all comes together in a delicious sauce. I hope you enjoy these Thai Basil Beef Drunken Noodles!
Super Quick Dinners
I love cooking Asian-inspired dishes because, generally speaking, they come together so quickly. This dish takes me about 30 minutes to prepare from start to serving. That’s if I’m not in a rush, and take my time preparing the items. That’s the beauty of these type dishes, they cook quickly, they are uber flavorful, and everyone enjoys them. Plus, this will be way better than take-out. If you haven’t tried Fly By Jing’s Zhong Sauce, you really should. I keep a jar on my counter and use it in a lot of dishes. It adds a wonderful flavor to this dish, but if you don’t have it, these noodles will still be delicious.
Basil is my Fave
I really love fresh herbs. I use them as often as I can, and I grow herb gardens year round. Thai basil is the best for this dish, but Genovese basil (the kind most often found in groceries) is a good substitute if you can’t find it. If you’re not used to using fresh herbs in your cooking, I highly encourage you to try it out, you will be amazed at how they can elevate most dishes. Fresh spices are great, but dried herbs seriously lack the pizzazz of the fresh herbs. When I buy fresh herbs, I usually stick them stem first in a glass with some water. This will keep them flavorful and fresh for a few days. Better than that, spend a couple of dollars and buy a plant or two. Stick it in your windowsill and keep it watered and you’ll have fresh herbs for weeks to months (plus save a ton of money!)
Meats for Thai Basil Drunken Noodles
This dish can easily be cooked with any meat- chicken, shrimp, different beef cuts, or pork tenderloin. For this dish, I had a nice piece of flat-iron steak that I wanted to use, and that’s what we cooked. I only use one skillet for this dish, cooking and removing the ingredients as needed. Basically, whisk up your sauce ingredients, cook your beef then remove it, cook your veggies, then remove them, add your sauce, soaked rice noodles, beef and veggies, and voila! Dinner is served. It’s that quick and easy.
As always, I hope you enjoy! If you enjoy this, check out my recipe for Gochujang Pork ChopsPrint
Thai-inspired Basil Beef Drunken Noodles
This dish is super quick to cook, but will have the family thinking you slaved over the stove for hours. It is so flavorful and delicious, you’ll definitely put it in the “save dinner ideas” rotation. Don’t worry if you don’t have the meat or the specific veggies in the recipe- just sub out whatever ever you have available!
½ cup soy sauce
3 tbs oyster sauce
1/2 TBS Fly By Jing Zhong Sauce
3 tbs fish sauce
1 tbs mirin
1 tbs sambal oelek
8 oz dry rice noodles
2 TBs sesame oil, divided
4 stalks green onion, diced, whites and greens divided
1 lb flat iron steak
2 cups fresh veggies medley (broccoli, snap peas, etc)
1 red bell pepper, sliced into strips
4 cloves garlic, minced
10–15 leaves basil, julienne cut (preferably Thai Basil)
Lime wedges, sliced Jalapeno peppers, sliced Thai chilis, extra basil, for garnish (optional depending on heat preference.)
Combine sauce ingredients and set aside. Soak Rice noodles according to directions. In a skillet, with 1 TBS sesame oil, cook steak, set aside. Add veggies to skillet and cook until crunchy tender. Add sauce, noodles, steak, and bring sauce ingredients to a boil, then simmer for 1 minute. Serve.