Thai Beef and Vegetable Stir-Fry (Phat Khii Mao)

Prepare to be tongue Thai'd
51 Ratings
100% would make again
Andy Ricker's Stir Fry
Photo: Rachel Vanni/Tasting Table

You probably know phat khii mao as drunken noodles. But what you might not know is that the dish actually originated without noodles, Andy Ricker tells us. It started out as a stir-fry of just meat and vegetables. Try this recipe from Ricker's new cookbook on Thai drinking food, and you won't miss the starch. It's packed with chiles and galangal for a spicy stir-fry we can't get enough of.

The recipe cooks fast, so you're going to want to get organized. Having all of your mise en place ready will let you move through the recipe with ease, and you'll churn out a delicious and evenly cooked stir-fry in no time.

To learn more, read "To Thai For."

Thai Beef and Vegetable Stir-Fry (Phat Khii Mao)

Recipe adapted from Andy Ricker

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes


2 garlic cloves

2 red Thai chiles

2 tablespoons lard or soybean oil

8 ounces beef sirloin, thinly sliced

1 tablespoon pickled green peppercorns

1 green Thai chile, crushed

One 2-inch piece galangal, peeled and julienned

½ long green chile, thinly sliced into rings

½ long red chile, thinly sliced into rings

2 ounces (⅓ cup) long beans, cut into 1½-inch batons

½ cup sliced baby corn

½ yellow onion, thinly sliced

1 tablespoon oyster sauce

1 teaspoon fish sauce, plus more to taste

1 teaspoon soy sauce

1 teaspoon granulated sugar

6 tablespoons beef stock

½ cup holy basil leaves

1 teaspoon Lao Khao or any neutral rice liquor


1. Using a mortar and pestle, crush the garlic and red Thai chiles into a paste.

2. In a large wok, heat the lard over medium-high heat. Add the chile paste and the beef, and stir-fry until fragrant and golden, 2 to 3 minutes.

3. Add the pickled green peppercorns, green Thai chile, galangal, long green chile and long red chile, then stir-fry until fragrant, 1 minute.

4. Add the long beans, baby corn and onions, and cook until the vegetables are tender, 3 to 4 minutes.

5. Stir in the sauces and sugar, followed by the beef stock. Bring to a boil, then remove from the heat and stir in the basil leaves and Lao Kho.

6. Adjust the seasoning with fish sauce, then divide between plates and serve.

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