Drunken Noodles with Beef (Pad Kee Mao Nuer)
There are many different versions of this dish. Some are made with rice noodles and some are made with spaghetti noodles. Different vegetables can be used for this dish. It is the spiciest noodle dish around, so be sure to drink lots of water!
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium
- 4 oz. beef sirloin, sliced thinly into bite-size pieces
- 1 Tbsp. oyster sauce
- 6 oz. dried, flat rice noodles
- 4 small Thai chilies
- 1 small shallot, peeled
- 4 cloves garlic, peeled
- ¼ cup vegetable oil
- ¼ cup chopped yellow onions
- 2 Tbsp. fish sauce
- 3 Tbsp. dark soy sauce
- 2 tsp. sugar
- 1 cup chopped Thai basil
- Marinate beef with oyster sauce for 15 minutes. Soak noodles in hot tap water for 15 minutes and rinse with cold water.
- Make a paste by combining the chilies, shallot, and garlic using a mortar and pestle or food processor. You can also mince the ingredients well and mix them together.
- Heat a wok or a deep fry pan over medium heat. Add oil and fry the paste for 10 seconds, until fragrant. Add beef and stir-fry until beef is mostly cooked, about 1 minute.
- Add yellow onions and sauté until translucent, about 1 minute. Add noodles and season with fish sauce, soy sauce, and sugar. Add basil at the very end and stir for another 30 seconds until basil is wilted. Remove from heat and serve hot.