Tested till perfect Thai Rice Noodles with Spicy Beef and Long Beans

Thai Rice Noodles with Spicy Beef and Long Beans

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

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  • Portion size 2


    3 oz (90 g) rice_stick_noodles
    2 tbsp (25 mL) vegetable_oil
    2 large cloves garlic, minced
    2 Thai bird peppers, thinly sliced
    6 oz (180 g) top sirloin grilling steak, thinly sliced
    2 tbsp (25 mL) each fish_sauce and soy_sauce
    2 tsp (10 mL) lime juice
    1 tsp (5 mL) sugar
    3 oz (90 g) long_beans, cut_into 1-inch (2.5 cm) pieces
    2/3 cup (150 mL) bean_sprouts
    1/4 cup (50 mL) chopped fresh coriander
    2 tbsp (25 mL) chopped fresh Thai_basil
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In large bowl, cover noodles with boiling water and let soak for 20 minutes. Drain and set aside.

In wok or deep frying pan, heat oil over high heat; stir-fry garlic for 15 seconds. Add peppers; stir-fry for 5 seconds. Add beef; stir-fry until browned and still pink inside, about 2 minutes. Remove to plate and keep warm.

Add fish sauce and soy sauce, lime juice, 2 tablespoons (25 mL) water and sugar. Add long beans; cover and cook for 3 minutes or until beans are tender-crisp.

Add drained noodles; stir fry until coated, about 2 minutes. Return meat and bean sprouts to wok; toss to combine well. Sprinkle with coriander and basil; toss to combine.

Additional information :

If Thai bird peppers are not available, use 1 jalapeno pepper, thinly sliced, or 1/2 teaspoon (2 mL) hot pepper flakes.

If long beans are unavailable, use 6 ounces (175 g) regular green beans, cut into 1-inch (2.5 cm) lengths.

If dried rice stick noodles are unavailable, use same amount of fresh white rice flour noodles. Do not soak noodles.

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