Thai Drunken Noodles with Wagyu Beef

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Thai drunken noodles (pad kee mao) are made with Fullblood Wagyu beef, rice noodles, chilies, peppers, onions, Thai basil leaves, oyster sauce, fish sauce, soy sauce, garlic, and ginger. This spicy and delicious dish is popular in Thailand and can be found in many Thai restaurants! Try this easy-to-make recipe tonight!

6
1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips ( cut into 1-inch strips )
1/4 cup Grapeseed Oil
4 Thai Red Chilies ( thinly sliced )
1 Red Bell Pepper ( julienned )
1 Large Yellow Onion ( julienned )
1 1/2 cup Thai Basil Leaves ( roughly chopped )
1 cup Chinese Chives or Garlic Chives ( minced )
Noodles :
16 oz. Wide Rice Noodles
4 qt. Water
Grapeseed Oil ( to coat the noodles )
Sauce :
1/2 cup Soy Sauce
1/2 cup Water
1/4 cup Oyster Sauce
3 tbsp. Dark Brown Sugar
3 tbsp. Fish Sauce
6 Garlic Cloves ( minced )
1 tbsp. Fresh Ginger ( minced )

FIRST STEP

Take the Fullblood Wagyu beef carpaccio/sukiyaki strips out of the freezer, and place them in the refrigerator 24 hours before starting this...


See the full directions on my site
Nutritions

Calories
282

Sodium
3125mg
130% DV

Fat
25g
39% DV

Protein
15g
30% DV

Carbs
44g
14% DV

Fiber
11g
45% DV
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