Fall
Thai Drunken Noodles with Wagyu Beef
- Prep time 45 minutes
- Cook time 20 minutes
- Serves 6
Author Notes
Thai drunken noodles (pad kee mao) are made with Fullblood Wagyu beef, rice noodles, chilies, peppers, onions, Thai basil leaves, oyster sauce, fish sauce, soy sauce, garlic, and ginger. This spicy and delicious dish is popular in Thailand and can be found in many Thai restaurants! Try this easy-to-make recipe tonight! —Double8Cattle
What You'll Need
Ingredients
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1
PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips)
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1/4 cup
Grapeseed Oil
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4
Thai Red Chilies (thinly sliced)
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1
Red Bell Pepper (julienned)
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1
Large Yellow Onion (julienned)
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1 1/2 cups
Thai Basil Leaves (roughly chopped)
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1 cup
Chinese Chives or Garlic Chives (minced)
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16 ounces
Wide Rice Noodles
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4 quarts
Water
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Grapeseed Oil (to coat the noodles)
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1/2 cup
Soy Sauce
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1/2 cup
Water
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1/4 cup
Oyster Sauce
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3 tablespoons
Dark Brown Sugar
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3 tablespoons
Fish Sauce
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6
Garlic Cloves (minced)
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1 tablespoon
Fresh Ginger (minced)
Directions
- Tools - Large Wok, Wooden Chopsticks, Large Pot
- FIRST STEP Take the Fullblood Wagyu beef carpaccio/sukiyaki strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
- PREPARING THE NOODLES Boil 4 quarts of water on the stove top. Add in the wide rice noodles, and cook for 5 minutes. Drain the noodles, and toss them lightly with grapeseed oil so they don’t stick.
- PREPARING THE SAUCE In a medium-size bowl, whisk together the soy sauce, 1/2 cup of water, oyster sauce, dark brown sugar, minced garlic, minced ginger, and fish sauce. Reserve.
- PREPARING THE FULLBLOOD WAGYU BEEF Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate.
- PREPARING THE THAI DRUNKEN NOODLES Return the wok to high heat. Add in the sliced Thai red chilies, julienned red bell pepper, and julienned yellow onion. Cook for 3 minutes (sautéing quickly). Add in the sauce, and bring it to a boil. Then, add in the noodles, and toss to coat the noodles. Toss to combine. Continue cooking until the sauce has cooked down and starts to coat the noodles. Note: You want a little brown on the noodles, so don’t be alarmed by a little char. Remove the wok from the heat.
- FINAL STEPS Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives. Serve immediately, and enjoy!
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