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Thai beef noodles with chopsticks from above
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5 from 10 votes

thai beef noodles

Thai beef noodles make a great dinner any night of the week.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Asian
Servings: 2
Calories: 1005kcal


The stir fry

  • 7 oz rice noodles - also known as ban pho
  • 8 oz beef top sirloin or flank steak, sliced 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 pretty finely chopped
  • 2 Tbsp cilantro leaves chopped
  • 3 Tbsp vegetable oil in all


  • 1 Tbsp low sodium soy sauce - or Thai thin soy sauce if you have it
  • 2 cloves garlic minced
  • 2 Tbsp sake
  • 1/2 tsp brown sugar


  • 1 Tbsp Thai thin soy sauce - if you can't find Thai thin soy go with what you have
  • 2 Tbsp fish sauce - don't fear the fish sauce. Never fear the fish sauce.
  • 2 Tbsp sake
  • 1 1/2 Tbsp brown sugar
  • 1 tsp sambal oelek - I like 2 tsp but I like a little 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 high heat. Add 1 Tbsp oil. 
  • When the oil is shimmering, add the beef and marinade and cook until the beef loses its red colour, about 2 minutes. If the beef throws some liquid spoon it out. Add a bit more oil. Turn up the heat. Brown your beef. Grey is bad. Brown is good. Go a little longer if you have to. You really want some brown.
  • Remove beef and wipe out the wok with paper towel. Return the wok to high heat.
  • Add 2 Tbsp oil. When the oil is shimmering, add the green onion, garlic and red chili and cook about 15-30 seconds. You are going to get some of the smoky flavour from the onions so don't lay off the heat.
  • Add the noodles and stir until well coated with oil - about 30-45 seconds.
  • Return the beef to the wok along with the bean sprouts. Stir briefly and add the sauce. Add half the peanuts. Stir to combine and cook, stirring constantly, for one minute.
  • Add cilantro and stir.
  • Serve topped with the rest of the 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.
All soy sauces are not created equal. Thai thin soy is the everyday soy used in Thailand. It is different from Chinese or Japanese soy. If you can get your hands on some, do it. It makes a difference. 


Serving: 2servings | Calories: 1005kcal | Carbohydrates: 107g | Protein: 29g | Fat: 47g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 2305mg | Potassium: 714mg | Fiber: 4g | Sugar: 15g | Vitamin A: 740IU | Vitamin C: 52.2mg | Calcium: 107mg | Iron: 4.9mg