Drunken Stir-Fried Glass Noodles (Pad Kee Mao Woon Sen) – Non-Alcoholic Version

Name: Drunken Stir-Fried Glass Noodles (Pad Kee Mao Woon Sen) – Non-Alcoholic Version
Ingredients: 1 oz glass noodles, soaked until soft (measure before soaking) (30 grams); 2 3/4 oz chicken breast or thigh, cut into bite-sized pieces (80 grams); Thai bird’s eye chilies, to taste (for desired spiciness); 2 cloves garlic; 1 handful Chinese broccoli (gai lan), chopped; 1 handful fresh Thai basil leaves (holy basil preferred); 1 tablespoon vegetable oil (15 ml); 1/4 cup water (60 ml); 1 tablespoon soy sauce (preferably light soy sauce) (15 ml); 1 teaspoon fish sauce (5 ml); 1 teaspoon granulated sugar (4 grams)

piano willms @cook_5642135

At first, I wanted to make Drunken Noodles with instant ramen, but I switched to glass noodles because they feel lighter. The taste is just as delicious! Feel free to adjust the ingredients to your liking.

piano willms @cook_5642135

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Ingredients

1 ozglass noodles, soaked until soft (measure before soaking) (30 grams)
2 3/4 ozchicken breast or thigh, cut into bite-sized pieces (80 grams)
Thai bird’s eye chilies, to taste (for desired spiciness)
2 clovesgarlic
1 handfulChinese broccoli (gai lan), chopped
1 handfulfresh Thai basil leaves (holy basil preferred)
1 tablespoonvegetable oil (15 ml)
1/4 cupwater (60 ml)
1 tablespoonsoy sauce (preferably light soy sauce) (15 ml)
1 teaspoonfish sauce (5 ml)
1 teaspoongranulated sugar (4 grams)

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Steps

1

Coarsely pound the garlic and chilies together in a mortar and pestle. Set aside.
2

Heat the vegetable oil in a pan over medium heat. Add the pounded garlic and chilies, and stir-fry until fragrant.
3

Add the chicken and stir-fry until cooked through.
4

Add the Chinese broccoli, soaked glass noodles, water, soy sauce, fish sauce, and sugar. Stir-fry everything together and adjust seasoning to taste.
5

Add the basil leaves and stir-fry just until wilted. Turn off the heat and serve immediately.

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Cooksnaps

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piano willms @cook_5642135

Published in the US on August 06, 2025 14:01

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