Thai Beef Noodle

What’s the key to Thai cuisine?

Its all in the herbs and spices, oh and fish oil.

After purchasing Maa Dee’s Thailicious Spicy Marinade, which is a thick viscous paste of various unnamed ground herbs and spices, I got curious and poked around her website.  She has a couple of videos featuring a couple of recipes and a smattering of print recipes on the still-under-construction site.  Of course, all the recipes use one of her products, but they all looked relatively simple and easy to make.  So I improvised on her Thailicious Beef Noodle Bok Choy recipe with ingredients I had in the fridge.


500 g top sirloin sliced against the grain and into strips

1 cup of konyakku noodles blanched and drained

2 tbsp thailicious marinade (one of the original ones)

3 tbsp vegetable oil

1/8 cup diced garlic

1/8 cup fresh ginger thinly sliced into strips

2 cups of nappa cabbage chopped

1 small onion thinly sliced

1 red bell pepper sliced


  1. Heat oil in a wok over medium to high heat.  Add the ginger and garlic and stir until fragrant.
  2. Add the marinade and stir until mixed.  Add the beef and stir fry until the beef is almost cooked.
  3. Add the remaining ingredients and cook until the peppers soften.

Basically its just a stir fry but the marinade definitely changes this into something you would eat at a Thai restaurant.  Frying the konyakku noodles actually turned out better than I expected.  It reduced into something almost like singapore noodles and is definitely a much healthier alternative to the Shanghai noodles used in the original recipe.  So far I’ve used it as a marinade for roast chicken (that turned out finger-licking good) and now with beef. I must say that it complements beef a bit better than chicken.

If you live somewhere deficient in good reasonably priced Thai food (like me), then I definitely recommend grabbing a jar of Maa Dee’s marinades.  She has a couple of new products out, such as her Tom Yum Gong soup base and a Green Curry base which I haven’t been able to find, but if/when I do, I’m going to nab myself some.  Works great on delivering that unique Thai flavor that’s in probably half of the dry dishes that you would usually see at a Thai restaurant (at least from my past experiences).



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