Drunken Noodles – known as Pad Kee Mao, Thai Drunken Noodles are stir-fried noodles with chicken, green chilies, basil and tomatoes. There is no alcohol in this recipe but the taste is spicy and delicious.

Drunken noodles in a wok.

Drunken noodles in a wok.

Wok Cooking with Woll

I make a lot of Asian food at home and I have a traditional Chinese wok as well as a non-stick wok.

Even though I love my plain old cast-iron wok, I confess that I would always go for a non-stick wok when I make noodles or simple Asian stir-fries. I even use it to make non-Asian dishes.

Thai drunken noodles recipe with rice noodles, chicken, basil and tomatoes.

Thai drunken noodles recipe with rice noodles, chicken, basil and tomatoes.

Non-stick wok is so accessible and easy, especially for everyday Asian cooking.

I am so excited to tell you about my new favorite wok – Woll Diamond Lite Pro Wok.

Woll Diamond Lite Pro Wok

Woll Diamond Lite Pro Wok

The wok is beautifully made with the following features:

  • Diamond reinforced nonstick coating paired with a professional stainless steel handle.
  • Excellent release properties.
  • Even heating for browning and searing.
  • Outstanding heat retention.

Pad Kee Mao or Thai drunken noodles.

Pad Kee Mao or Thai drunken noodles.

Drunken Noodles Recipe

To test drive the Woll Diamond Lite Pro Wok, I made Thai drunken noodles or Pad Kee Mao. This noodle dish is wildly popular outside of Thailand.

The noodles can be tricky to make due to the following main ingredients that require even heating for browning and stir-frying.

  • Rice noodles.
  • Ground chicken.
  • Red bell peppers.
  • Basil leaves.
  • Tomato wedges.

Drunken noodles in a bowl, ready to serve with a pair of chopsticks.

Drunken noodles in a bowl, ready to serve with a pair of chopsticks.

With a traditional wok, the rice noodles always stick to the bottom of it and the heat is usually too intense with overcooked bell peppers, basil and tomatoes.

Woll Diamond Lite Pro Wok did an excellent job in stir-frying the noodles, and nothing sticks to the bottom of the wok.

Chicken drunken noodles.

Chicken drunken noodles.

The ground chicken was evenly cooked and browned; the red bell peppers, basil and lemon wedges were flash cooked and retained their vibrant colors after cooking.

The dish turned out great. I really enjoyed the bold flavors of this recipe: mild heat from the jalapeno, plus the licorice aroma and nuance from the basil leaves. The noodles were absolutely delicious!

Cook’s Tips

Making noodles in a non-stick wok is really easy. Here are my tips and tricks for wok cooking.

  • Use a wooden spatula, spoon or a pair of Asian chopsticks to cook. This will make sure that you don’t scratch the non-stick surface.
  • Since the wok is non-stick, use less oil for cooking.
  • Use a mild dish soap to wash the wok.
  • Use a soft sponge to gently clean the wok surface. Do not scrub or scratch the surface of the wok.

Enter to Win a Woll Diamond Lite Pro Wok

For a limited time only, you can enter to win a brand new Woll Diamond Lite Pro Wok (MSRP: $174.95). Click here to win!

Woll Diamond Lite Pro Wok

How to Make Drunken Noodles?

Learn how to make Chicken Drunken Noodles with the recipe below. Remember to check out the cooking video embedded on this post.

How Many Calories Per Serving?

This recipe is only 388 calories per serving.

Happy wok cooking with Woll!

Disclaimer: This post is sponsored by Woll. The opinions and text are all mine.

Yield: 4 people

drunken noodles

Drunken Noodles – known as Pad Kee Mao, Thai Drunken Noodles are stir-fried noodles with chicken, green chilies, basil and tomatoes. There is no alcohol in this recipe but the taste is spicy and delicious.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

  • 8 oz dry rice stick noodles (20 oz. fresh rice noodles)
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 jalapeno or green chili, sliced
  • 8 oz ground chicken
  • 2 oz red bell pepper, seeded and sliced
  • 1 small tomato, cut into wedges
  • 2 oz Thai basil or lemon basil, leaves only

Sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoon Thai sweet soy sauce (Healthy Boy brand or ABC Kecap Manis)
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons water

Instructions

  1. Cook the rice stick noodles according to the package instructions. Drain in a colander. Set aside. If you use fresh rice noodles, loosen the noodles by hand, making sure they don’t stick or clump together.
  2. Mix all the ingredients of the Sauce together. Stir to combine well. Set aside.
  3. Heat oil in a wok over high heat. Add garlic, jalapeno and stir fry until aromatic. Add ground chicken and continue stirring until the chicken changes color. Add the rice noodles, stir to combine well with the ground chicken. Add the sauce, stir to combine well with the ingredients in the wok. Add the red bell pepper, stir, and then add the basil leaves and tomato wedges. Stir quickly, turn off the heat and serve immediately.

    Pad Kee Mao Drunken Noodles

Nutrition Information

Serving Size

4 people
Amount Per Serving Calories 388Total Fat 9gSaturated Fat 4gCholesterol 49mgSodium 939mgCarbohydrates 64gFiber 2gSugar 12gProtein 13g

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