Pad Kee Mao (Drunken Noodles) with Beef

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This drunken noodle recipe makes a delicious and easy weeknight dinner. Dark soy sauce is thicker and sweeter than regular light soy sauce. Look for it at Asian markets or online. If you can't find it, substitute 1 teaspoon light soy sauce mixed with 1 teaspoon molasses.

Breana Lai Killeen, M.P.H., RD

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Active Time:

35 mins

Total Time:

35 mins

Servings:

Nutrition Profile:

Nut-Free Dairy-Free Egg-Free

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Ingredients

8 ounces wide rice noodles
1 pound flank steak, trimmed and cut into 1/4-inch-thick strips
1 tablespoon cornstarch
4 teaspoons reduced-sodium soy sauce, divided
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
1 teaspoon brown sugar
3 tablespoons canola oil, divided
1 medium yellow onion, sliced
1 large red bell pepper, sliced
5 - 8 fresh Thai bird's-eye chiles
3 cloves garlic, minced
1 ½ cups fresh basil leaves, preferably Thai or holy
Lime wedges & bean sprouts for garnish

Directions

Bring a large saucepan of water to a boil over high heat. Add noodles and remove from heat. Let soak, stirring occasionally, for 10 minutes. Drain and rinse with cold water.
Meanwhile, toss steak with cornstarch and 2 teaspoons reduced-sodium soy sauce in a medium bowl. Combine the remaining 2 teaspoons reduced-sodium soy sauce, fish sauce, oyster sauce, dark soy sauce and brown sugar in a small bowl.
Heat 1 tablespoon oil in a flat-bottom wok or large cast-iron skillet over high heat. Add the steak and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a clean plate.
Add the remaining 2 tablespoons oil, onion, bell pepper and chiles to taste to the pan. Cook, stirring occasionally, until lightly browned and softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the drained noodles, the steak and the sauce. Cook, tossing, until the noodles are coated and hot, about 1 minute. Remove from heat and stir in basil. Serve with lime wedges and bean sprouts, if desired.

Originally appeared: EatingWell Magazine, November 2020

Nutrition Facts (per serving)

528	Calories
20g	Fat
58g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 3/4 cups
Calories 528
% Daily Value *
Total Carbohydrate 58g	21%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 29g	58%
Total Fat 20g	26%
Saturated Fat 4g	20%
Cholesterol 68mg	23%
Vitamin A 2124IU	42%
Sodium 921mg	40%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Pad Kee Mao (Drunken Noodles) with Beef

Ingredients

Directions

Nutrition Facts (per serving)

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