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The World Food Recipe Box

Let's Cook

Chicken Pad Kee Mao


Chicken Pad Kee Mao

Ingredients:

Allergens in bold

Diced Chicken Thigh

Shallots

Spring Onions

Chestnut Mushrooms

Bamboo Shoots

Lime

Coriander

Peanuts

Crushed garlic (Sulphites)

Chicken Stock (Celery)

Peanut Butter (Peanut)

Palm Sugar 

Soy Sauce (Gluten, Soya)

Red Chilli Flakes

Pad Thai Noodles 

Tamarind Paste

Nutritional Information:

Per serving: Energy (kcal) 874 Fat 31g of which saturates 8g Carbohydrates 87g of which sugars 13g Protein 60g Salt 2.71g

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.

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