Best 6 Saucy Thai Beef Noodles Recipes

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**Tantalize your taste buds with our delectable Saucy Thai Beef Noodles, a harmonious blend of sweet, savory, and tangy flavors that will transport you to the vibrant streets of Thailand.**

**This dish is a culinary symphony of tender beef slices, immersed in a rich and flavorful sauce, accompanied by a symphony of colorful vegetables, and nestled atop a bed of perfectly cooked rice noodles.**

**Indulge in a delightful journey through Thai cuisine as we present three irresistible variations of this classic dish: the traditional Saucy Thai Beef Noodles, a tantalizing Peanut Sauce version, and a Vegetarian delight that caters to diverse dietary preferences.**

**Each recipe is meticulously crafted with step-by-step instructions, ensuring that home cooks of all skill levels can replicate the authentic flavors of Thailand in their own kitchens.**

**Whether you crave the bold and spicy notes of the traditional recipe, the creamy and nutty embrace of the Peanut Sauce variation, or the vibrant and wholesome flavors of the Vegetarian option, these recipes guarantee a culinary adventure that will leave you craving more.**

**Prepare to embark on a culinary journey to Thailand with our Saucy Thai Beef Noodles, a dish that promises to tantalize your taste buds and leave you with an unforgettable dining experience.**

Check out the recipes below so you can choose the best recipe for yourself!

SAUCY THAI BEEF NOODLES



Saucy Thai Beef Noodles image

This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup 2% milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 pound beef top sirloin steak, thinly sliced
1-1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.

PAD SEE EW (THAI NOODLES WITH BEEF AND BROCCOLI)



Pad See Ew (Thai Noodles with Beef and Broccoli) image

A popular Thai soy sauce noodle dish.

Provided by Lynda Q

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 8

Number Of Ingredients 13

1 (8 ounce) package wide rice noodles
1 cup bite size broccoli pieces
1 tablespoon vegetable oil
1 teaspoon crushed garlic
½ pound rib-eye steak, sliced thin
½ cup water
1 tablespoon cornstarch
3 tablespoons oyster sauce
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon white sugar
1 pinch salt and ground black pepper to taste
1 egg

Steps:

  • Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
  • Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
  • Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
  • Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 27.4 g, Cholesterol 35.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 592.2 mg, Sugar 2 g

SAUCY THAI BEEF NOODLES



Saucy Thai Beef Noodles image

Make and share this Saucy Thai Beef Noodles recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Thai

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup 2% low-fat milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry wine
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 beef top sirloin steak, thinly sliced (1 pound)
1 1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow pea
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
  • Cook spaghetti according to package directions.
  • In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
  • Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.
  • Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 474.5, Fat 18, SaturatedFat 3.4, Cholesterol 1.6, Sodium 876.1, Carbohydrate 58.9, Fiber 5, Sugar 11.4, Protein 17.7

BEEF AND NOODLES IN THAI PEANUT SAUCE



Beef and Noodles in Thai Peanut Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

8 ounces somen or soba noodles or whole-wheat spaghetti
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger
2 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped scallions (white and green parts)

Steps:

  • Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
  • Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
  • Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

BEEF PAD THAI WITH PEANUT SAUCE & ASIAN NOODLES



Beef Pad Thai With Peanut Sauce & Asian Noodles image

I took two different recipes here & combined them. However - some of both of these recipes ingredients didn't quite give enough flavor to the dish. Thus, I have experimented with some flavors I believe work very nicely here and the result is quite good indeed. My husband, (who is a very picky eater by the way), couldn't get enough.

Provided by stephanierndos

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 cup dry roasted peanuts
1/3 cup water
1 garlic clove, minced
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes (more or less to taste)
2 tablespoons asian fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 teaspoon tahini paste
1 teaspoon red chili sauce (more or less to taste)
1 teaspoon lime juice
lime zest
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger (you can find this in the oriental section of your grocery store) or 1 teaspoon sliced ginger in a jar (you can find this in the oriental section of your grocery store)
2 garlic cloves, minced
3 -4 tablespoons teriyaki sauce
1 cup cremini mushrooms, sliced or 1 cup shiitake mushroom
1 onion, sliced small onion, into long thin slices work best
1 lb lean beef steak, cut crosswise into 1/4 inch strips (such as sirloin tip or flank)
1/4 cup chopped dry roasted peanuts
1/4 cup chopped scallion (3-4 scallions, white & green parts)
8 ounces soba noodles, noodes or 8 ounces whole-wheat spaghetti

Steps:

  • Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
  • Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
  • Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Nutrition Facts : Calories 987.3, Fat 60.1, SaturatedFat 13.2, Cholesterol 76, Sodium 2945.6, Carbohydrate 71.1, Fiber 8.8, Sugar 13.1, Protein 46.8

THAI-STYLE BEEF WITH NOODLES



Thai-Style Beef with Noodles image

Provided by Ruth Cousineau

Categories     Soup/Stew     Beef     Ginger     Dinner     Steak     Curry     Winter     Grill/Barbecue     Honey     Noodle     Soy Sauce     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 15

1 tablespoon soy sauce
1 tablespoon mild honey
2 tablespoons Asian fish sauce, divided
1 pound flank steak
3 tablespoons vegetable oil, divided
2 large shallots, thinly sliced (1 cup)
1 tablespoon finely chopped peeled ginger
1 1/2 teaspoons Thai green-curry paste
1 3/4 cups reduced-sodium beef broth
1 tablespoon fresh lime juice
1 red bell pepper, cut into 1/4-inch strips
1 bunch scallions, trimmed and cut into 3-inch pieces
3/4 pound dried Asian egg noodles
Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)
Garnish: lime wedges; Asian fish sauce

Steps:

  • Mix together soy, honey, 1 tablespoon fish sauce, and 1/4 teaspoon salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes.
  • While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon fish sauce, and salt to taste and keep warm, covered.
  • Heat grill pan over medium-high heat until hot, then lightly oil. Grill steak, turning once, about 8 minutes total (for rare). Transfer to a cutting board and let stand 5 minutes.
  • Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.
  • While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4 to 7 minutes. Drain well, then add to vegetables and toss well. Divide noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of noodles.

Tips:

  • Use a variety of vegetables: This will add flavor, color, and texture to your dish. Some good options include broccoli, carrots, bell peppers, and onions.
  • Don't be afraid to experiment with different sauces: There are many different Thai sauces available, so you can find one that suits your taste. Some popular options include oyster sauce, fish sauce, and sweet chili sauce.
  • Cook the noodles according to the package directions: This will ensure that they are cooked properly and have the right texture.
  • Add the vegetables and sauce to the noodles: Stir-fry the vegetables until they are tender, then add the sauce and noodles. Cook until the sauce is heated through and the noodles are coated.
  • Garnish with fresh herbs: This will add a pop of flavor and color to your dish. Some good options include cilantro, basil, and mint.

Conclusion:

Saucy Thai beef noodles are a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!

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