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Virtual events › Thai Drunken Noodles
Thai Drunken Noodles
From $129 per person, and it falls as the group grows.
Under 5 guests: $745 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Drunken Noodles, also known as Pad Kee Mao, are a classic Thai stir-fried rice noodle dish with chicken and vegetables, tossed in a bold, fiery sauce. Participants can adjust the spice level to their taste at home. Pair it with beer to round out the culinary experience.
Adjustments are free — tell your planner and the kits change.
Make any dish a party with a cocktail add-on. Enjoy a refreshing pineapple mule, and more! (+30 min)
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
This is a fifteen-minute dish once everything is chopped, which is the honest shape of it — all the work is prep and then it's over very fast. Chef Dixya was insistent about having every single thing ready beside the pan before turning the heat on, because there is no time to chop anything once you start. The pan needs to be hotter than most home hobs want to go, and getting it right is what gives you the char the dish depends on.
Jade
The spice is adjustable at the end rather than built in, which meant our household could eat the same thing — mine took a portion out before the chilli went in. That's a sensible way to teach it and not how most recipes are written. Holy basil is the ingredient that makes it taste like the real thing, and there's a note on what to use if you can't find it.
Grace
Chef Dixya was clear and well organized, and she was honest that a domestic hob can't quite reach wok temperature — the workaround is cooking in smaller batches rather than crowding the pan, which drops the heat and steams everything. That single adjustment made the difference between mine tasting flat and tasting right.
Aisha
I cook a fair amount of Asian food and the most useful detail was mixing the sauce in advance in a bowl rather than adding each ingredient to the pan as you go. With a dish this fast there is simply no time to be measuring soy and oyster sauce while the garlic burns behind you. Obvious in hindsight, and it has made every stir-fry I've cooked since considerably less chaotic.
Elena
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
Fill out this quick form to get started...
7 Questions
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