Description

Paleo AIP Thai Beef Drunken Noodles are a quick and flavorful dish featuring thinly sliced steak, green beans or asparagus, and a rich umami Asian gravy-like sauce made from shiitake mushrooms and aromatic Thai ingredients. This recipe is perfect for those following Paleo, AIP, Keto, or Gluten-Free diets and comes together in just 4 easy steps, delivering a satisfying and beefy dinner option garnished with fresh basil.

Ingredients

Scale

Protein and Vegetables

1–½ pounds steak (skirt, flank, or sirloin), thinly sliced against the grain
½ pound green beans, cut into 2-inch lengths (or asparagus for AIP or preference)
½ bunch green onions, cut into 2-inch lengths (omit whites; use full bunch for Keto)
10 fresh shiitake mushrooms, sliced

Noodles

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

Sauce and Seasonings

1 ½ cups broth (chicken, pork, or beef)
¼ cup coconut aminos (or real fermented soy sauce for Keto/Gluten-free, including tamari)
3 tablespoons fat of choice (butter, lard, coconut oil, etc.; use dairy-free options for AIP)
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

Boil Noodles: Bring a large pot of water to a boil over high heat if cooking regular pasta. Boil the noodles until al dente, slightly undercooked, then drain. Skip this step if using Palmini noodles.
Sauté Mushrooms: Heat a small skillet over medium-high heat and add 1 tablespoon of fat. Add sliced shiitake mushrooms and reduce heat to medium. Sauté and toss frequently for 6 to 8 minutes until mushrooms are lightly cooked through.
Blend Sauce: In a blender, combine cooked mushrooms with broth, coconut aminos, coconut sugar, ginger, fish sauce, tapioca flour (or rice flour/xanthan gum), and garlic. Purée on medium-high for about 30 seconds until smooth.
Cook Steak and Green Beans: Heat a large skillet or wok over high heat. Add the remaining 2 tablespoons fat, then the green beans. Reduce heat to medium-high and stir constantly for 2 minutes, using two spatulas if available for quick tossing. Add sliced steak and sprinkle with 1 teaspoon sea salt. Continue cooking and tossing over medium-high heat until steak is just cooked through and no longer pink, approximately 5 minutes.
Combine Noodles and Sauce: In the large pasta pot or skillet, toss the noodles together with the blended sauce over medium heat. Cook and stir for about 2 minutes until the sauce thickens slightly.
Mix All Ingredients: Add the cooked steak and green beans mixture back into the pot with noodles and sauce. Toss everything well to combine evenly.
Serve: Plate the drunken noodles and garnish with fresh basil if desired. Enjoy warm.

Notes

Green beans are a reintroduction food for AIP; substitute asparagus for strict AIP adherence.
Use dairy-free fats like lard or coconut oil for AIP to avoid butter.
If following Keto, use low-carb noodles such as Palmini and replace coconut sugar with a keto-friendly brown sugar substitute.
For Gluten-free, select gluten-free pasta options and use tamari or fermented soy sauce accordingly.
The dish can be customized with preferred vegetables like asparagus instead of green beans.
For a thicker sauce, ensure proper blending and cook sauce and noodles together to allow slurry to thicken.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American, Thai

Keywords: aip, beef, drunken noodles, gluten-free, keto, paleo, thai