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Thai beef drunken noodle stir-fry recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick and flavorful stir-fry with antioxidant-rich veggies, tender beef, and smoky umami sauce over thick rice noodles. Ready in 25 minutes.
Ingredients:
  • 200g dried pad Thai rice noodles
  • 60ml (1/4 cup) oyster sauce
  • 60ml (1/4 cup) light soy sauce
  • 24.40 gm fish sauce
  • 12.00 gm brown sugar
  • 60ml (1/4 cup) peanut or grapeseed oil
  • 350g beef eye fillet, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 5 green shallots, cut into 3cm pieces
  • 1 red capsicum, deseeded, thinly sliced
  • 125g pkt baby corn
  • 250g pkt superfood vegetables stir-fry mix
  • 125.00 ml fresh Thai basil leaves
Instructions:
  • Boil noodles in a large pot for 5 minutes until tender. Drain and rinse with cold water. Mix oyster sauce, light soy sauce, fish sauce, brown sugar, and 1 tbsp water in a jug.
  • Heat the oil in a large wok over high heat until sizzling. Add the beef and stir-fry for 1 minute until browned. Pour in the sauce and continue to stir-fry for 30 seconds. Transfer the beef to a bowl.
  • In the wok over high heat, add remaining oil. Stir in garlic and chili for 30 seconds until fragrant. Follow with pale shallot sections, capsicum, and corn, stir-frying for 1 minute. Toss in vegetable stir-fry mix, cook for 3-4 minutes until tender-crisp. Add noodles, remaining sauce, and green shallot sections, stir-fry until heated. Finish by folding in half of the basil. Serve sprinkled with the rest of the basil.

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