Pad Kee Mao is a delicious Thai stir-fried noodle dish that includes chicken, green chilies, basil, and tomatoes. This dish does not contain alcoholic beverages, yet it has a spicy and mouthwatering flavor.
WOK COOKING WITH WOLL
A conventional Chinese wok and a non-stick wok are staples in my Asian cooking arsenal.
I love my cast-iron wok, but when it comes to making noodles or simple Asian stir-fries, I always choose a non-stick wok. Even non-Asian foods can be made with it.
Using a non-stick wok for everyday Asian cooking is a cinch.
Woll Diamond Lite Pro Wok is my newest favorite wok, and I can’t wait to share it with you.
The following qualities distinguish this finely crafted wok:
- Handle made of high-quality stainless steel with a diamond-reinforced non-stick coating.
- Excellent properties of release.
- Browning and scorching foods require an even heat source.
- Exceptional heat preservation.
DRUNKEN NOODLES RECIPE
To put the Woll Diamond Lite Pro Wok through its paces, I made Pad Kee Mao, a Thai dish of noodle soup. Outside of Thailand, this noodle dish is a huge hit.
The following primary ingredients necessitate consistent heating for browning and stir-frying to form the noodles.
- Tomato wedges.
- Basil leaves.
- Rice noodles.
- Red bell peppers.
- Ground chicken.
It’s difficult to cook rice noodles in typical wok since they stick to the bottom, and the heat is usually too high with overdone peppers, basil, and tomatoes.
Nothing stuck to the bottom of the Woll Diamond Lite Pro Wok when I was stir-frying the noodles.
In addition to the chicken, the red peppers, basil, and lemon wedges were all cooked quickly so that their brilliant colors remained long after they were removed from the heat.
We were pretty pleased with the final product. Thanks to the jalapeno’s gentle heat and the basil’s licorice scent and subtlety, this recipe’s robust tastes were a hit with me. The noodle dish was fantastic!
Noodles may be made in a non-stick wok in a matter of minutes. Here are a few of my go-to methods for cooking with a wok.
- Whether you’re in the mood to cook with chopsticks from Asia or a wooden spatula, there are several options available. The non-stick surface will be protected by this method.
- Use less oil when cooking in the wok because it is non-stick.
- To clean the wok, use a dish soap that isn’t too harsh.
- Wipe off the wok’s surface with a gentle sponge. Avoid scrubbing or scratching the wok’s surface.
A WOLL DIAMOND LITE PRO WOK IS UP FOR WINNING!
You may enter to win a new Woll Diamond Lite Pro Wok (MSRP: $174.95). To win, click here!
HOW TO MAKE DRUNKEN NOODLES?
You can find the recipe for Chicken Drunken Noodles here. This post includes a video of a recipe that you should watch.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 388 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- SWEET THAI CHICKEN WINGS
- THAI PORK SATAY
- PAD THAI
- THAI CUCUMBER SALAD
Enjoy your Woll wok cooking experience!
- 2 oz. (56 g) red bell pepper, seeded and sliced
- 1 small tomato, cut into wedges
- 2 oz. (56 g) Thai basil or lemon basil leaves only
- 1 tablespoon vegetable oil
- 8 oz. dry rice stick noodles (20 oz./600 g fresh rice noodles)
- 3 cloves garlic, minced
- 1 jalapeno or green chili, sliced
- 8 oz. (226 g) ground chicken
- 2 tablespoons water
- 2 tbsp Thai sweet soy sauce (Healthy Boy brand or ABC Kecap Manis)
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- Rice stick noodles should be cooked according to the package directions. Use a colander to catch the water and drain it properly. Set aside for later. If you’re using fresh rice noodles, you can loosen the noodles by hand, but make sure they don’t stick or clump.
- Combine all of the sauce’s components in a large bowl. Mix thoroughly. Set aside for later.
- A high-heat wok is ideal for heating oil. Stir-fry the garlic and jalapeño until fragrant. Add ground chicken and keep stirring until the color of the chicken changes. Stir in the rice noodles and the ground chicken. The sauce should be added to the wok at this point, and everything should be well-combined. Stir in the red bell pepper and basil leaves before serving with tomato wedges. Serve immediately after stirring and turning off the heat.
- This recipe calls for Woll Diamond Lite Pro Wok, which I think is the best option.