Drunken Noodles

[The Don't Eat & Drive Remix]

Fiery Thai street noodles with serious heat that’ll knock your socks off. This spice-loaded remix brings authentic wok-fried flavor with quality ingredients that satisfy those late-night cravings without the regret.

remixology.com/recipe/drunken-noodles/

Makes

Serves 4

Total Time

25 min (15 min prep)

Ingredients

Noodles & Protein:
1 lb (450g) fresh wide rice noodles
8 oz (225g) grass-fed beef sirloin, sliced thin
2 large pasture-raised eggs, beaten

Aromatics & Heat:
4 cloves organic garlic, minced
3-4 Thai bird’s eye chilies, minced (adjust to taste)
2 tbsp (30ml) coconut oil, divided

Vegetables:
1 organic red bell pepper, sliced
1 cup (150g) organic sugar snap peas
3 organic green onions, cut into 2-inch pieces
1 cup (30g) fresh Thai basil leaves

Sauce:
3 tbsp (45ml) coconut aminos
2 tbsp (30ml) fish sauce (or vegan fish sauce)
1 tbsp (15ml) coconut palm sugar
2 tbsp (30ml) fresh lime juice
1 tsp dark sesame oil
Sea salt and black pepper to taste
Lime wedges for serving

Steps

Prep:

If using dried noodles, soak in warm water until soft. Slice beef thinly against the grain. Mince garlic and chilies. Prepare all vegetables and have ingredients ready as this cooks lightning fast.

Heat:

Heat 1 tbsp coconut oil in large wok or heavy skillet over highest heat until smoking hot. This high heat is crucial for proper wok flavor.

Sear:

Add beef slices in single layer. Cook 2-3 minutes without stirring until edges are browned and slightly charred. Toss and cook 1 minute more. Remove to plate.

Aromatics:

Add remaining coconut oil to wok. Add minced garlic and chilies, stir-fry 30 seconds until fragrant but not burned.

Vegetables:

Add bell pepper and snap peas. Stir-fry 2-3 minutes until crisp-tender and slightly charred at edges.

Scramble:

Push vegetables to one side of wok. Pour beaten eggs into empty space. Scramble until just set, about 1 minute, then mix with vegetables.

Noodles:

Add drained noodles to wok. Toss everything together for 1-2 minutes until noodles are heated through and slightly charred.

Sauce:

Add coconut aminos, fish sauce, palm sugar, and lime juice. Toss vigorously for 2 minutes until noodles are well-coated and glossy.

Finish:

Return beef to wok along with green onions and Thai basil. Toss for 1 minute until basil wilts. Remove from heat, drizzle with sesame oil, and serve immediately with lime wedges.

Make it Good For The Gut (Optional)

Fresh Garlic: Contains powerful prebiotic compounds that feed beneficial gut bacteria and support immune function. Thai Chilies: Capsaicin stimulates digestive enzymes and may boost metabolism while reducing inflammation. Thai Basil: Rich in eugenol and other compounds that support digestive health and have antimicrobial properties. Coconut Aminos: Fermented product provides beneficial enzymes compared to regular soy sauce. Lime Juice: Natural acids aid digestion and vitamin C supports gut lining health. Coconut Oil: Medium-chain triglycerides are easily digestible and may support gut barrier function.

Remix Options

Protein Swaps: Use wild-caught shrimp (cook 2-3 minutes), organic chicken thighs (slice thin, cook 4-5 minutes), or extra-firm tofu (cube and sear until golden). Heat Levels: Mild (1 chili), Medium (2-3 chilies), Hot (4-5 chilies), Nuclear (6+ chilies plus 1 tsp sambal oelek). Noodle Alternatives: Shirataki noodles for low-carb, spiralized zucchini for extra vegetables, or dried rice noodles soaked until tender. Vegetable Boost: Add sliced organic eggplant, baby corn, shredded cabbage, or bean sprouts for extra nutrition and crunch. Sauce Variations: Add 1 tbsp almond butter for richness, 1 tsp tamarind paste for tang, or 1 tbsp fermented black bean sauce for umami depth. Herb Remix: Substitute Thai basil with fresh cilantro, mint, or a combination of both for different flavor profiles.

Good To Know

High Heat Essential: Use the highest heat possible for authentic ‘wok hei’ (breath of the wok) smoky flavor – this is what separates restaurant-quality from home cooking. Mise en Place: Have all ingredients prepped and ready before starting as this dish moves extremely fast once cooking begins. Fresh Noodle Tips: Separate fresh noodles gently with your hands and rinse briefly in cool water to prevent sticking during cooking. Spice Warning: Thai bird’s eye chilies are extremely hot (50,000-100,000 Scoville units) – start with one and build up to your tolerance level. Storage Strategy: Best enjoyed immediately for optimal texture, but leftovers keep 2-3 days refrigerated – reheat in a hot wok or skillet, never microwave. Equipment Matters: A large wok or heavy-bottomed skillet that retains heat is crucial for proper searing and preventing sticking. Serving Suggestions: Perfect late-night meal with ice-cold beer or Thai iced tea to cool the heat.