Drunken Noodles with Beef and Thai Basil
Wide rice noodles stir-fried with tender beef, fresh Thai basil, and bold savory-spicy sauce for a classic Thai street food experience. This thai-inspired curry ready in about 40 minutes pairs wide rice noodles, flank steak, thinly sliced, fresh Thai basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 8 oz wide rice noodles
- 1/2 lb flank steak, thinly sliced
- 1 cup fresh Thai basil leaves
- 3 cloves garlic cloves, minced
- 2 red chili, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
- 2 tbsp vegetable oil
- 1/2 medium white onion, sliced
Instructions
- Step 1: Soak 8 oz wide rice noodles in warm water for 20 minutes until pliable, then drain thoroughly.
- Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 3 minced garlic cloves and 2 sliced red chilies, stir-frying for 30 seconds until fragrant.
- Step 3: Add 1/2 lb thinly sliced flank steak and 1/2 medium sliced white onion to the wok, cooking for 3-4 minutes until the beef is browned but still tender.
- Step 4: Add the drained noodles along with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp dark soy sauce, tossing continuously to coat the noodles and ingredients evenly.
- Step 5: Continue stir-frying for 3-5 minutes until the noodles are cooked through and sauce thickens slightly.
- Step 6: Remove from heat and fold in 1 cup fresh Thai basil leaves, stirring just until wilted and aromatic.
- Step 7: Serve immediately, garnished with extra basil or chili if desired.
Frequently asked questions
How long does Drunken Noodles with Beef and Thai Basil take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Drunken Noodles with Beef and Thai Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wide rice noodles from drying out.
Can I substitute ingredients in Drunken Noodles with Beef and Thai Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Drunken Noodles with Beef and Thai Basil for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Drunken Noodles with Beef and Thai Basil?
Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
