pad kee mao (drunken noodles) with beef
Recipes
Noodles & Pasta
Pad Kee Mao (Drunken Noodles) with Beef
This drunken noodle recipe makes a delicious and easy weeknight dinner. Dark soy sauce is thicker and sweeter than regular light soy sauce. Look for it at Asian markets or online. If you can't find it, substitute 1 teaspoon light soy sauce mixed with 1 teaspoon molasses.
Ingredients
- 8 ounces wide rice noodles
- 1 pound flank steak, trimmed and cut into 1/4-inch-thick strips
- 1 tablespoon cornstarch
- 4 teaspoons reduced-sodium soy sauce, divided
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon brown sugar
- 3 tablespoons neutral oil, such as canola or avocado, divided
- 1 medium yellow onion, sliced
- 1 large red bell pepper, sliced
- 5 - 8 fresh thai bird's-eye chiles
- 3 cloves garlic, minced
- 1 ½ cups fresh basil leaves, preferably thai or holy
- lime wedges & bean sprouts for garnish
Directions
- Bring a large saucepan of water to a boil over high heat. Add noodles and remove from heat. Let soak, stirring occasionally, for 10 minutes. Drain and rinse with cold water.
- Meanwhile, toss steak with cornstarch and 2 teaspoons reduced-sodium soy sauce in a medium bowl. Combine the remaining 2 teaspoons reduced-sodium soy sauce, fish sauce, oyster sauce, dark soy sauce and brown sugar in a small bowl.
- Heat 1 tablespoon oil in a flat-bottom wok or large cast-iron skillet over high heat. Add the steak and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a clean plate.
- Add the remaining 2 tablespoons oil, onion, bell pepper and chiles to taste to the pan. Cook, stirring occasionally, until lightly browned and softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the drained noodles, the steak and the sauce. Cook, tossing, until the noodles are coated and hot, about 1 minute. Remove from heat and stir in basil. Serve with lime wedges and bean sprouts, if desired.
