Recipe of Thomas Keller Thai Drunken Noodles with Wagyu Beef

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, thai drunken noodles with wagyu beef. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai Drunken Noodles with Wagyu Beef is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Thai Drunken Noodles with Wagyu Beef is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have thai drunken noodles with wagyu beef using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Thai Drunken Noodles with Wagyu Beef:

1. Get 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Carpaccio/Sukiyaki Strips (cut into 1 inch strips)
2. Make ready 1/4 CUP Grapeseed Oil
3. Prepare 4 Thai Red Chilies (thinly sliced)
4. Prepare 1 Red Bell Pepper (julienned)
5. Get 1 Large Yellow Onion (julienned)
6. Take 1 1/2 CUP Thai Basil Leaves (roughly chopped)
7. Take 1 CUP Chinese Chives or Garlic Chives (minced)
8. Make ready Noodles
9. Get 16 OZ Wide Rice Noodles
10. Get 4 QT Water
11. Take Grapeseed Oil (to coat the noodles)
12. Prepare Sauce
13. Get 1/2 CUP Soy Sauce
14. Prepare 1/2 CUP Water
15. Get 1/4 CUP Oyster Sauce
16. Prepare 3 TBSP Dark Brown Sugar
17. Get 3 TBSP Fish Sauce
18. Make ready 6 Garlic Cloves (minced)
19. Get 1 TBSP Fresh Ginger (minced)

Instructions to make Thai Drunken Noodles with Wagyu Beef:

1. PREPARING THE NOODLES - Boil 4 quarts of water on the stove top. Add in the wide rice noodles, and cook for 5 minutes. Drain the noodles, and toss them lightly with grapeseed oil so they don’t stick.
2. PREPARING THE SAUCE - In a medium-size bowl, whisk together the soy sauce, 1/2 cup of water, oyster sauce, dark brown sugar, minced garlic, minced ginger, and fish sauce. Reserve.
3. PREPARING THE FULLBLOOD WAGYU BEEF - Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate.
4. PREPARING THE FULLBLOOD WAGYU BEEF - Add the grapeseed oil to a large wok, and heat over high heat. Add in the Fullblood Wagyu beef carpaccio/sukiyaki strips (cut into 1 inch pieces). Let them caramelize for 30 seconds. Then using a chopstick, flip the beef strips over. Cook for another 15 seconds. Remove the beef strips from the wok, and place them on a plate.
5. FINAL STEPS - Fold in the Fullblood Wagyu beef, roughly chopped Thai basil leaves, and minced Chinese chives. Serve immediately, and enjoy!

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