Chicken Pad Kee Mao

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Ingredients:

For 2 (For 4)

Diced Chicken Thigh: 1 pack (2 packs)

Shallots: 3 (6)

Spring Onions: 1 bunch (2 bunches)

Chestnut Mushrooms: 1 punnet (2 punnets)

Bamboo Shoots: 1 can (2 cans)

Lime: 1 (2)

Coriander: 1 bunch (2 bunches)

Peanuts: 1 pack (2 packs)

Crushed garlic: 1 sachet (2 sachets)

Chicken Stock Pot: 1 (2)

Peanut Butter: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Soy Sauce: 1 pod (2 pods)

Red Chilli Flakes: 1 pod (2 pods)

Pad Thai Noodles: 1 pack (2 packs)

Tamarind Paste: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 703 Fat 44g of which saturates 13g Carbohydrates 39g of which sugars 11g Protein 44g Salt 1.66g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Unlike ‘drunken’ dishes in Chinese cuisine, there’s no alcohol in pad kee mao, or ‘drunken noodles’. The name probably refers to the diner’s tipsiness, rather than the food’s. Thai people typically prefer to do their drinking at the table. In fact, ‘drinking food’ could be considered almost its own subset of Thai cuisine, with a focus on satisfying textures, nutty and intense flavours, and lots of fiery chilli to shock those dulled senses. Scorching the lime for this dish is a classic ‘drunken’ technique, ‘waking up’ the citrus fragrance and intensifying the lime’s sweetness. This is Thai cooking at its rapid, reckless and remorseless best.

  • Preparation time:

    For 2 - 25 minsFor 4 - 30 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 30 mins