Spicy Thai noodle dish (Print Version)

# Ingredients:

→ For the Noodles

01 - 12 oz top sirloin steak, thinly sliced against the grain
02 - 1 tbsp cornstarch
03 - 1 tsp soy sauce
04 - 12 oz wide rice noodles
05 - 2 tbsp canola oil, plus 1 tsp for the beef
06 - 2 bell peppers, any color, thinly sliced
07 - 1 cup sugar snap peas, halved
08 - 2 banana shallots, thinly sliced
09 - 4 tsp minced garlic
10 - 4 large green onions, sliced diagonally
11 - ½ cup Thai basil or fresh cilantro, roughly torn
12 - Lime wedges, for serving

→ For the Stir Fry Sauce

13 - 2 tbsp oyster sauce
14 - 2 tbsp soy sauce
15 - 2 tbsp water
16 - 1 tbsp fish sauce
17 - 1 tbsp sriracha
18 - 4 tsp runny honey
19 - 2 tsp red pepper flakes
20 - ½ tsp ground ginger

# Instructions:

01 - In a small bowl, toss the thinly sliced steak with cornstarch, soy sauce, and 1 tsp of canola oil. Let it marinate while you prep everything else - this quick marinade makes the beef extra tender.
02 - Whisk together all stir fry sauce ingredients in a bowl until the honey dissolves completely. This sauce brings the perfect balance of spicy, savory and sweet flavors that makes drunken noodles so addictive.
03 - Cook the wide rice noodles according to package directions. Be careful not to overcook - they should be al dente since they'll continue cooking in the wok. Rinse with cold water to stop the cooking process and prevent sticking.
04 - Heat a large wok or skillet over high heat until smoking hot. Add 1 tbsp of canola oil and quickly stir-fry the marinated beef until just cooked through, about 2-3 minutes. Remove from the pan and set aside on a plate.
05 - Add the remaining 1 tbsp of oil to the hot pan. Toss in the bell peppers and sugar snap peas, stir-frying until bright and just tender, about 2 minutes. Add the sliced shallots and minced garlic, cooking for another minute until fragrant but not browned.
06 - Reduce the heat to medium. Return the cooked beef to the pan and add the prepared noodles. Pour in the stir fry sauce and add the green onions. Toss everything together until well combined and the sauce has thickened enough to coat the noodles nicely, about 2-3 minutes.
07 - Remove from heat and quickly toss in the Thai basil or cilantro - the residual heat will release their fragrance without wilting them too much. Serve immediately with lime wedges on the side for squeezing over the top.

# Notes:

01 - This dish is called 'Drunken Noodles' not because it contains alcohol, but because it's so spicy that you'll need something to drink!
02 - For a vegetarian version, simply omit the beef and use vegetarian oyster sauce (made from mushrooms).
03 - Thai basil has a different flavor than Italian basil - it's slightly spicy with hints of licorice, but regular basil or cilantro can work in a pinch.

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