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The World Food Recipe Box

Let's Cook

Pad Kee Mao


Pad Kee Mao

Ingredients:

Allergens in bold

Rice Ribbon Noodles

Crushed Garlic (Sulphites)

Red Chilli

Onion

Tenderstem Broccoli

Lime

Thai Basil

Peanuts (Peanuts)

Soy Sauce (Gluten, Soya)

Vegetarian Stir Fry Sauce (Gluten, Soya)

Kecap Manis (Soya)

Green Beans

Nutritional Information:

Per serving: Energy (kcal) 471 Fat 19g of which saturates 3g Carbohydrates 60g of which sugars 19g Protein 19g Salt 2.26g

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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