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  • Lynds
    • Apr 20, 2020
    • 3 min read

Drunken Thai Noodles and Thai Salad

A fresh yet spicy dinner you can whip up in under 30 minutes



I am seriously on a spicy food kick right now and anything in a flavorful sauce and tossed with rice noodles catches my eye and I need to make it! I saw a recipe from #RecipeTin that started my obsession to recreate a version of it on this night. You should definitely check out her version too her sauce was a bit different and used chicken instead of the steak I used here! Variety is a great thing!


I happened to have left over steak from the dinner the night before. I love repurposing food to a) not waste and b) see what I can do with items in my fridge and can I make something delicious on the fly!



I started with the salad. I sliced up some fresh romaine and thinly sliced some cucumbers. In reality this was all you need but I did add some grape tomatoes for colour.




The dressing consists of red Thai chili's minced, minced lemon grass, minced garlic fish sauce, rice vinegar, avocado oil, soya sauce and a touch of coconut sugar. Blend it all together well and set this aside. It's the same dressing I used for my full meal Thai Beef Salad... check it out here



Next I thinly sliced the steak and chopped up the Thai basil.


Next for the "Drunken Noodle Sauce"... I deviated from the other recipes I found but it tasted great.


I took my time taste testing this sauce to ensure I liked the taste before committing it to the dish. I also added red chili flakes to the mix stirred well and set aside.


I boiled the water for the noodles in a frying pan... I have found for some reason I have way more control to get the noodles just under done when they cook in a shallow pan rather than a pot. While the water boiled I cut up some green onions from my garden, sliced up some red pepper, and spiralized some zucchini.



Boil the rice noodles until they are soft but would still taste a bit "crunchy" if you were to eat them as is.... drain from the water and set aside.


Sauté the vegetables and steak in a bit of the sauce in the frying pan, to give them a slight start to becoming cooked yet crunchy. Then add the noodles back into the pot, pour in the remaining sauce and toss to incorporate throughout.



Serve with the salad and enjoy!



The Recipe:


Drunken Noodle Sauce


1/4 cup of soya sauce

1/4 cup of rice vinegar

3 Tbsp of hoisin sauce

1 Tbsp of fish sauce

1 Tbsp of coconut sugar

1Tbsp of red chili flakes

1 Tbsp of oil


Test and blend from here until you hit the desired flavor.


Thinly slice up steak and some Thai basil.

Cut up green onion but best to leave in longer lengths, slice up red pepper into lengths


Boil Noodles in water until just undercooked, strain and set aside.


Sauté the steak, red peppers, and onion in the same pan with a bit of the sauce until starting to cook through. Add the noodles back in, lower the heat and toss in the remaining sauce. Ensure the noodles are warm and now properly cooked and the sauce had incorporated well to all of the noodles.


The Salad:


This is a simple salad of romaine lettuce, cucumbers and grape tomatoes.


To make the dressing click here.





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