Introduction

Paleo AIP Thai Beef Drunken Noodles combine tender steak, fresh vegetables, and a rich umami sauce into a flavorful, satisfying meal. This quick, 4-step recipe is perfect for those craving authentic Thai flavors while following paleo, AIP, keto, or gluten-free diets. Garnish with fresh basil for a fragrant finish.

Two white plates filled with a layered beef noodle dish are placed on a white marbled surface. The front plate shows thick light brown noodles forming the base layer, topped with tender slices of cooked brown beef scattered evenly. Bright green green beans and chopped green onions add fresh color, placed throughout the dish in between the beef and noodles. A shiny fork rests on the edge of the front plate. The background plate mirrors the same layering but is out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds steak (skirt, flank, or sirloin), thinly sliced against the grain

1½ cups broth (chicken, pork, or beef)

1 8-ounce package noodles

For Paleo and AIP: Jovial’s cassava pasta
For Keto: 2 cans Palmini linguine (rinsed) or favorite low carb noodles
For Gluten-free: Jovial’s rice fettucine or Pad Thai white rice noodles

½ pound green beans, cut into 2″ lengths (or asparagus for AIP or preference)

½ bunch green onions, cut into 2″ lengths (omit whites for AIP; use full bunch for Keto)

10 shiitake mushrooms, fresh and sliced

¼ cup coconut aminos (or real fermented soy sauce for Keto/Gluten-free; tamari also fine)

3 tablespoons fat of choice, divided (butter, lard, coconut oil, etc.)

3 tablespoons coconut sugar (or brown sugar substitute for Keto)

2 tablespoons fresh ginger, finely grated or minced

2 teaspoons fish sauce

2 teaspoons tapioca flour (or rice flour for Gluten-free; ¼ teaspoon xanthan gum for Keto)

2 cloves garlic, fresh and crushed or minced

1 teaspoon sea salt

Instructions

Step 1: Bring a large pot of water to a boil if you are cooking pasta (skip if using Palmini noodles). Meanwhile, heat a small skillet over medium-high heat and add 1 tablespoon of fat. Add sliced shiitake mushrooms, reduce heat to medium, and sauté for 6 to 8 minutes until lightly cooked through.

Step 2: In a blender, purée the sauce ingredients together until smooth: broth, cooked mushrooms, coconut aminos, coconut sugar, ginger, fish sauce, tapioca (or rice/xanthan) flour, and garlic. Blend for about 30 seconds on medium-high speed.

Step 3: Boil the noodles until just under-cooked (al dente), then drain. Prepare sliced steak, cut green beans, and green onions while noodles cook.

Step 4: Heat a large skillet or wok over high heat and add the remaining 2 tablespoons of fat. Add green beans and sauté over medium-high heat, tossing constantly, for 2 minutes. Add the steak and sprinkle with 1 teaspoon sea salt. Continue cooking and tossing until the steak is just cooked through, about 5 minutes. Toss noodles and sauce together in the large pasta pot over medium heat until sauce thickens slightly, about 2 minutes. Add steak and vegetables, toss to combine, and serve garnished with fresh basil if desired.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil or lard.

Use asparagus instead of green beans for an AIP-friendly option.

Adjust sweetness by swapping coconut sugar for a keto-friendly sweetener if desired.

Use two spatulas or wok utensils to toss ingredients quickly for more authentic stir-fry results.

FAQs

Can I use a different cut of beef?

Yes, skirt, flank, or sirloin steak work best due to their tenderness and quick cooking time. Thinly slice against the grain for the best texture.

What noodles can I use for paleo or keto diets?

For paleo and AIP, cassava pasta like Jovial’s brand is a great choice. For keto, rinsed Palmini linguine or low-carb noodles work well. Gluten-free options include rice fettucine or Pad Thai rice noodles.