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.
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.
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.
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.
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.
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!
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.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Happy wok cooking with Woll!
Disclaimer: This post is sponsored by Woll. The opinions and text are all mine.
Drunken Noodles Recipe
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.
Ingredients
- 8 oz. dry rice stick noodles (20 oz./600 g 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
Directions
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1Cook 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.
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2Mix all the ingredients of the Sauce together. Stir to combine well. Set aside.
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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.
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4
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.
Recipe Video
Recipe Notes
I recommend Woll Diamond Lite Pro Wok for this recipe.
I love this receipe, so easy to prep and cook. I only used half a green chilli, but my teenage kids could eat it, so worth the sacrifice! I bought a Woll wok, which did the job nicely. I have an Induction cook top, and a heavy wok is essential for stir frying with induction, because the heat turns off as soon as you lift the wok for tossing, etc. The Woll did a good job for this first outing, when cooking a small meal. I am yet to try it on a larger meal, but I am optimistic it will be fine.
Hi Tony, that’s great that you bought the Woll work and love this recipe. I am so happy that you tried, and please try more recipes on my site: https://reference.rasamalaysia.com/recipe-index-gallery/
This recipe looks delicious! I am going to try it tonight. I do not have a wok but I will try my luck with a nonstick frying pain.
Wish me luck and thanks for the recipe!
Cindy Waldron
Hi Cindy, you should definitely invest in a non-stick wok in the near future. Woll Diamond Pro Lite Wok is what I use. :)
I accidentally used 2 T of the fish sauce and less basil and didn’t add tomatoes. I thought it was easy and fantastic!
That’s awesome, I am so glad you liked the drunken noodles. 2 tablespoons of fish sauce is fine, just give the noodles more flavors.
Can you freeze the left-overs and reheat at a later date
Yes, you can freeze the leftover and just microwave before eating.
Hello, Bee,
Would it be possible to fix the PRINT link? Most of the other highlighted words work but not the print button.
Thanks.
xxoxoox
The reason it is called Pad Kee Mao/Drunken Noodles is that the guys eat these after a night of drinking IE Mekong Whiskey! This has been a favourite dish of mine since I first learned to make it over 25 years ago during one of our trips to The Kingdom.
I highly recommend using Thai Oyster Sauce for best flavour, (picture of lady pouring oyster sauce into wok on label-red label http://www.tramaekrua.com ) no English name on bottle-I use for fried rice too.
I suggest using either Rice Vinegar or Chinese Black Vinegar in the sauce. Date Palm sugar gives softer sweetness in the balance. I prefer Thai Chiles or Serrano chiles for the non Metallica heat, red ripe best IMHO. I like a handful of cubed cabbage in this for nice texture, and if you have Holy Basil/bai gaprao if available and sliced pickled garlic for garnish. But never mind Pad Kee Mao is an awesome satisfying dish!
You put vinegar in the sauce ?