Thai beef noodles. Takeout flavour with ingredients you can get at the grocery store. No specialty market required and easy to make as well.
Thai beef noodles are a tasty weeknight dinner. They’re a bit different. Not like pad thai really – although you could be forgiven for thinking that.
Garlicky, sweet, salty, spicy. Lots of big flavours going on. Good complexity. Good balance.
Thai beef noodles are street food style cooking. Prep your ingredients. Heat up a wok and go. Cook the beef and it’s on the table literally a couple minutes after that.
You should probably only make two servings at a time. You don’t want everything to steam in a big pile of soggy noodles. You are frying the noodles. You want them coated.
The trick is to cook all your beef up front. Have it ready to go and the rest comes together in a couple minutes. Literally. Two minutes an order. Street food.
You can play with ingredients as well. It works with shrimp or chicken instead of beef. Like it spicier. Up the chili or the sambal oelek. The only thing you can’t change is the sauce.
If you change that you’re making something else. Nothing wrong with that. Just different.
As with any Thai noodle dish, the noodles are key. Do not boil your ban pho. Just don’t do it. Instead, soak them for about 45 minutes in warm water. They will soften just enough.
Then toss them in hot oil until they are well coated. Do this before you add the sauce. It works.
Bon Appetit recently decided that sambal oelek was a trendy ingredient. It’s a great chili paste so I do urge you to listen to them and find a jar. It’s been my go to asian chili paste for as long as I can remember. Any asian market should have it.
Thai beef noodles. Weeknight fast. Restaurant flavour. Fast. Easy. Delicious.
Thai beef noodles make a great dinner any night of the week. Fish sauce may sound scary but it's in everything you get at Thai and Vietnamese restaurants. It makes a difference.
- 7 oz wide rice noodles - also known as ban pho
- 8 oz beef top sirloin or flank steak, sliced about 1/6" thick across the grain
- 2 large cloves garlic minced
- 1 red finger hot chili cut into fine rings
- 1 cup green onions cut into 1 inch pieces
- 1 cup bean sprouts rinsed
- 1 Tbsp roasted peanuts coarsely chopped
- 2 Tbsp cilantro leaves chopped
- 3 Tbsp vegetable oil in all
- 1 Tbsp low sodium soy sauce
- 2 cloves garlic minced
- 2 Tbsp sake
- 1/2 tsp brown sugar
- 2 Tbsp low sodium soy sauce
- 1 Tbsp fish sauce - more soy if you don't have fish sauce
- 2 Tbsp sake
- 1 1/2 Tbsp brown sugar
- 1 tsp sambal oelek - more if you want it spicy
- Soak the noodles in warm water for 30-45 minutes.
- Combine the marinade ingredients. Add the beef and set aside while you prep the other ingredients.
- Mix together the sauce ingredients and stir well.
- Heat a wok over medium heat. Add 1 Tbsp oil.
- When the oil is shimmering, add the beef and marinade and cook until the beef loses it's red colour, abut 2 minutes.
- Remove beef and wipe out the wok with paper towel. Return the wok to medium heat.
- Add 2 Tbsp oil. When the oil is shimmering, add the green onion, garlic and red chili and cook about 15 seconds.
- Add the noodles and stir until well coated with oil - about 30 seconds.
- Return the beef to the wok along with the bean sprouts. Stir briefly and add the sauce. Stir to combine and cook, stirring constantly, for one minute.
- Add cilantro and stir.
- Serve topped with peanuts and additional cilantro.
2 servings will fit reasonably in a wok. If you want to cook for more you will need a big wok or repeat the recipe as needed.
Don't boil the noodles - you will get mushy noodles. Take the time to soak them. It's important.