Thai Noodles
Thai noodles at home — beef drunken noodles, chicken peanut noodles, pad see ew, chicken pad thai — for nights you want takeout without leaving the house.
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Beef Drunken Noodles
So easy to whip up these drunken noodles at home. You can really use any protein you like. In this photo I used cooked steak but you could use cooked shrimp, chicken or pork! You could also change up the veggies if you would like. I also added a Thai spice over the noodles after I prepared this dish to give it some spice.
Vanessa CluteIngredients
- 1 cup Cooked Beef
- 1 Chopped Large Red Bell Pepper
- 1 cup Fresh Broccoli chopped
- 2 Shredded Carrots
- 3 Minced Garlic Clove
- 1/2 TBS Minced Fresh Ginger
- 2 Chopped Green Onions Stalks
- 1 cup Chopped Thai Basil
- 1/2 cup Chicken Broth
- 1 TBS Honey
- 1 cup Soy Sauce
- 8 oz Egg Noodles
- 1 TBS Ground Chili Paste
- 2 TBS Sesame Oil
Instructions
- 1Prepare the vegetables and herbs so they are ready to go. Cook your noodles as directed on the package and drain once cooked. Make the sauce by adding the soy sauce, honey, chicken stock, garlic, ginger, green onions, and chili paste in a bowl. The beef I use in this recipe is already cooked. If you are making this with a protein that is raw, cook the meat and set it aside. Heat the sesame oil in the pan at med-high heat. Add the chopped vegetables and cook for 3 minutes, stirring occasionally. Add the cooked meat and the prepared sauce to the pan with the vegetables and stir to combine. Drain the cooked noodles and add them to the pan. Continue stirring to ensure all of the noodles, vegetables, and meat have been coated with sauce. Cover the pan and cook for another 5-7 minutes, stirring occasionally. The sauce will thicken quite a bit. Remove from the heat and stir in the chopped basil. If you cannot find Thai Basil you can sub for Italian Parsley.
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Open in Pepper →Rice Noodles Make A Fast Dinner
Once the noodles are soaked and the sauce is stirred together, dinner comes down to about five minutes in a hot pan. That's the whole appeal — big flavor, one skillet, and everybody at the table before the food cools off.
Cooks on Pepper reach for this collection on the nights takeout sounds good but nobody wants to drive, or when there's half a package of chicken and a bell pepper that need using up.
Every recipe here is a real Thai noodle dinner: Beef Drunken Noodles with broccoli and red bell pepper, Thai Chicken Peanut Noodles, Peanut Noodle Bowls, Pad See Ew, Chicken Pad Thai, a Thai noodle salad with grilled shrimp, and a coconut milk Thai Noodle Soup.
Quick Tips
- 1
Soak noodles, don't boil
Cover dried rice noodles in hot tap water for 20 to 30 minutes until bendy but still firm. They finish cooking in the pan and won't turn to mush.
- 2
Mix the sauce first
Stir the soy, fish sauce, and sugar together in a cup before you turn on the heat. Stir-fries move fast, and you won't have 30 seconds to measure.
- 3
Get the pan smoking hot
Heat the skillet 2 to 3 minutes over high before the oil goes in, and cook in two batches so the noodles char instead of steam.
- 4
Thin peanut sauce with water
Peanut butter sauces tighten as they sit. Whisk in warm water a tablespoon at a time until it pours off the spoon.
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