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
PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips)
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.
Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives.
Serve immediately, and enjoy!