Best 5 Thai Steak With Noodles Recipes

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Embark on a culinary journey to Thailand and tantalize your taste buds with the exotic flavors of Thai steak with noodles. This delectable dish is a harmonious blend of tender marinated steak, soft rice noodles, and an aromatic sauce that packs a punch of flavor. The marinade infuses the steak with a symphony of zesty herbs and spices, creating a succulent and juicy centerpiece for the dish. The rice noodles soak up the savory sauce, becoming infused with the essence of Thailand's vibrant cuisine. Whether you prefer the classic Pad See Ew with its irresistible balance of sweet, savory, and tangy flavors, or the fiery Pad Kee Mao that brings the heat with its spicy kick, this collection of recipes offers a range of options to suit every palate. Get ready to transport yourself to the bustling streets of Bangkok with these authentic Thai steak with noodle dishes that promise an extraordinary culinary experience.

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

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

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.

WEEPING TIGER FILLET STEAK WITH NOODLES AND SHRIMPS



Weeping tiger fillet steak with noodles and shrimps image

Fillet steak stands up to the powerful but perfectly balanced Thai flavours in this simple, impressive dish.

Provided by Glynn Purnell

Categories     Main course

Yield Serves 2

Number Of Ingredients 25

3 tbsp Thai fish sauce
1 tbsp dark soy sauce
2 tsp dark brown soft sugar
2 garlic cloves, crushed
¼ tsp ground coriander
¼ tsp ground black pepper
2 x 175g/6oz fillet steaks
groundnut oil, for cooking
2 tbsp rice wine vinegar
1 tablespoon lime juice
2 tsp Thai fish sauce
2 tsp light brown soft sugar
1 tbsp chopped fresh coriander
1 tsp tamarind paste
1 red chilli, finely chopped
150g/5½oz dried egg noodles
2 tbsp sesame oil
1 tbsp groundnut oil
1 tbsp chopped red chilli
150g/5½oz cooked shrimps
1 tbsp chopped fresh coriander
2 spring onions, thinly sliced
1 tbsp light soy sauce
pinch sea salt
pinch ground ginger

Steps:

  • Mix all the steak ingredients except the meat and oil together in a bowl until the sugar has dissolved.
  • Place the steak in a sealable bag, add the marinade and gently massage it into the meat. Seal the bag with no air inside it and leave to marinate in the fridge for 6-8 hours.
  • To make the dressing, warm the vinegar, lime juice and fish sauce in a small saucepan over a low heat. Add the sugar and stir until dissolved, then stir in the coriander, tamarind paste and red chilli.
  • Half an hour before cooking, remove the steak from the bag and pat it dry with kitchen paper.
  • Place a griddle pan over a high heat and carefully rub it with groundnut oil using kitchen paper. Cook the steak for 2 minutes on each side, then turn it and cook for another minute, or until browned. Remove it from the pan and leave it to rest for 10 minutes.
  • Meanwhile, cook the noodles in a saucepan of boiling water for 2 minutes, then drain and set aside. Heat the sesame and groundnut oils in a large frying pan over a medium heat. Add the chilli and shrimps and cook for 3-4 minutes. Add the noodles, coriander and spring onions and stir in the soy sauce. Season with salt and ginger.
  • To serve, place a twist of noodles on the plate. Slice the steak thinly and place it next to the noodles. Spoon some of the dressing over the noodles and serve.

THAI STEAK WITH NOODLES



Thai Steak with Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds flank steak
5 tablespoons vegetable oil, plus more for the grill
4 tablespoons Thai red curry paste
6 ounces rice vermicelli
2 red bell peppers, sliced into thick strips
12 ounces green beans, trimmed
Kosher salt and freshly ground pepper
1/4 cup fresh lime juice (from 2 to 3 limes)
2 tablespoons packed light brown sugar
2 teaspoons fish sauce
1 teaspoon Asian chili-garlic sauce
1 cup fresh basil

Steps:

  • Bring a large pot of water to a boil. Meanwhile, preheat a grill to medium high and line one side with foil. Pound the steak between 2 pieces of plastic wrap until 3/4 inch thick; cut in half lengthwise. Stir 1 tablespoon vegetable oil and the curry paste in a small bowl and spread all over the steak.
  • Add the rice noodles to the boiling water and cook as the label directs. Drain and rinse under cold water; shake off the excess water. Snip the noodles into pieces with kitchen shears.
  • Brush the uncovered side of the grill with vegetable oil. Toss the bell peppers and green beans with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper and place on the foil. Grill the vegetables, stirring, until charred, about 10 minutes. Meanwhile, season the steak with salt and pepper and cook on the other side of the grill until marked, 4 to 5 minutes per side for medium rare; transfer to a cutting board. Chop the vegetables.
  • Whisk the remaining 3 tablespoons vegetable oil with the lime juice, brown sugar, fish sauce, chili-garlic sauce and 2 tablespoons water in a large bowl. Add the rice noodles, vegetables and basil; season with salt and pepper and toss. Divide among plates. Thinly slice the steak and add to the plates.

THAI BEEF & NOODLES



Thai Beef & Noodles image

A quick easy dish to make, a meal on it's own or with a nice salad. You control the heat by your choice of steak sauce & the amount of jalapenos you put in

Provided by Bergy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb top round beef
2 jalapenos, finely chopped,ribs &,seeds removed
1 tablespoon vegetable oil
1 (3 ounce) package beef-flavor ramen noodles, reserve the seasoning pkt
1/4 cup steak sauce (Diana, A1, Lea & Perrin your favorite)
1 medium carrot, shredded
2 tablespoons fresh cilantro, chopped
1/4 cup unsalted peanuts, roasted

Steps:

  • Have your steak half frozen for easy cutting and slice into 1" strips by 3" long (or buy pre cut stir fry) In a medium bowl combine the beef, jalapeno& oil, toss to coat.
  • Break the noodles into 3 or 4 pieces and cook according to instructions& drain Add beef& peppers with oil to a hot skillet and stir fry until the ouside surface of the meat is no longer pink, about i min.
  • Do not over cook, remove from skillet& keep warm In the same skillet combine noodles, carrot, cilantro, seasoning packet from noodles and the steak sauce, cook until heated through over medium heat Add beef, mix& serve, Garnish with peanuts.

Tips:

  • Choose the right cut of steak: For this recipe, flank steak is a good choice because it's thin and cooks quickly. You can also use sirloin or skirt steak.
  • Marinate the steak: Marinating the steak in a mixture of soy sauce, rice vinegar, garlic, ginger, and brown sugar helps to tenderize it and add flavor.
  • Cook the steak over high heat: This will help to create a nice sear on the outside of the steak while keeping the inside juicy.
  • Slice the steak against the grain: This will help to make the steak more tender and easier to chew.
  • Serve the steak with your favorite toppings: Some popular options include rice noodles, vegetables, and a Thai peanut sauce.

Conclusion:

This Thai steak with noodles is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The steak is marinated in a flavorful mixture of soy sauce, rice vinegar, garlic, ginger, and brown sugar, then cooked over high heat until it is cooked to your liking. The steak is then served with rice noodles, vegetables, and a Thai peanut sauce. This dish is sure to please everyone at your table.

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