Thai Style Corned Beef Drunken Noodles


  • Prepare the rice noodles according to the directions on the packet. Drain and set aside.
  • Make the sauce by adding the brown sugar, soy sauce, fish sauce, oyster sauce, and Shaoxing wine to a bowl and stir to combine. Set aside.
  • Heat a pan to medium high heat. Add oil to the pan followed by the diced corned beef. Cook the corned beef until the outside is slightly caramelized. About 3-5 minutes. Then add the aromatics – garlic, ginger, and shallots. Cook until fragrant but not burnt, about 2 minutes. Add the red peppers to the pan and cook until slightly soft, about 4 minutes. Next add the sauce, Thai basil, and noodles to the pan. Cook and stir until everything is combined and hot. Season with Sriracha, salt, and pepper.
  • Serve immediately!


  • 1 lb wide rice noodles
  • 1 lb cooked corned beef, diced
  • 2 teaspoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons oyster sauce
  • 1 tablespoon Shaoxing wine
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 shallot, minced
  • 1 red pepper, sliced thin
  • 1 cup Thai basil, picked from the stem
  • Sriracha to taste
  • Salt and pepper


Thai Style Corned Beef Drunken Noodles