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Stir Fried Thai Red Curry Noodles with Beef served with chopsticks
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5 from 1 vote

Stir Fried Thai Red Curry Noodles with Beef

These Stir Fried Thai Red Curry Noodles with Beef have a tasty spicy red curry sauce and beef marinade that really bring the stir fry to life!  
Course Main
Cuisine Chinese
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4
Calories 877kcal
Author Sharee


Meat Marinade:

  • 1 tablespoon chili oil
  • 2 tablespoons soy sauce


  • 1/4 teaspoon ground ginger
  • 4 garlic cloves
  • 2 teaspoons fish sauce
  • 1 and 1/2 teaspoons Red Thai Curry Powder
  • 1 dried Thai Chili Pepper
  • 1/4 cup chicken stock
  • 1 teaspoon chili oil

Stir Fry Ingredients:

  • Chili Oil for cooking
  • 2 New York Strip Steaks (about 1/2 inch thick)
  • 2 cups snap beans
  • 2 cups carrot strips
  • 6 ounces medium egg noodles


  • Thinly slice the steaks. Pour the chili oil and soy sauce over the sliced steak, making sure to mix the marinade throughout the meat. Cover and let the meat marinate for at least two hours in the refrigerator (the longer the better).
  • Add all of the sauce ingredients into a blender. (I use my nutri-bullet). Blend the ingredients until smooth. Set aside.
  • Cook noodles according to package directions. Drain, set aside. (I add about 2 teaspoons of chili oil to the drained noodles. Use tongs to make sure the noodles are coated with the chili oil to make sure they don't stick together.)
  • Heat wok pan using medium high heat. Add a few drizzles of the red chili oil to the pan, once the chili oil is hot, add the meat to the pan. Cook the meat for about two minutes making sure to stir or flip the meat during the cooking time. Remove meat from the pan.
  • Add a few drizzles of red chili oil to the pan, once the pan gets hot add the snap peas and cook for 2 to 3 minutes.
  • Then add in the carrots and cook for about 2 more minutes.
  • Toss the noodles, beef, and sauce into the pan. Ensuring that mixture is mixed well together.


  • Add a few tablespoons of the chili sauce at a time to adjust the heat/spice level to your preference.
  • If you don't want to use the chili sauce, just add about 2 tablespoons of soy sauce to the final stir fry mixture for flavor.


Calories: 877kcal | Carbohydrates: 107g | Protein: 59g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 908mg | Potassium: 2005mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10846IU | Vitamin C: 23mg | Calcium: 295mg | Iron: 15mg