Ingredients
Scale
- 8 ounces rice noodles (wide or medium, depending on preference)
- 1/2 pound ground beef or thinly sliced beef sirloin
- 2 tablespoons vegetable oil (or peanut oil for extra flavor)
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red chili, finely chopped (adjust to taste)
- 2 tablespoons soy sauce (substitute tamari for gluten-free)
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- 1/4 cup crushed roasted peanuts (optional)
- 1/2 cup bean sprouts (optional for crunch)
- Fresh basil leaves (Thai basil preferred, but sweet basil works too)
Instructions
- Start by soaking the rice noodles in warm water for about 15 minutes, or until they’re pliable but not fully soft. Drain and set aside. I remember Mama Lou always saying, “Noodles need love and patience,” and soaking them just right is the first step.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onions, sautéing until they become fragrant and translucent, about 2-3 minutes.
- Add the chopped red chili to the pan, stirring for another 30 seconds to release its spicy aroma. If you like it milder, feel free to reduce the chili or remove seeds.
- Introduce the ground or sliced beef to the pan. Cook, breaking up the meat with a spatula, until browned and cooked through, about 5-6 minutes. I always taste a small piece here to check the seasoning.
- In a small bowl, whisk together soy sauce, fish sauce, palm sugar, and lime juice until the sugar dissolves completely. Pour this sauce mixture over the beef and stir well to coat everything evenly.
- Toss in the soaked noodles, gently folding them into the beef and sauce. Cook for an additional 2-3 minutes, allowing the noodles to absorb the flavors and soften fully.
- Remove the pan from heat. Stir in the chopped cilantro, sliced green onions, and fresh basil leaves. This fresh herb finish is what lifts this dish into something truly memorable — just like Mama Lou used to do with her touch of fresh herbs at the end.
- Serve immediately, garnished with crushed roasted peanuts and bean sprouts if using. These add a delightful crunch and texture contrast that Ouma always insisted were essential.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
