Nutritionist's Pick: Chicken Thigh Pad Mee Kao
with Sweet Soy-Ginger Sauce- Wheat
- Soy
- Anchovies
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Mustard
- Tree nuts
- Sesame
- Wheat
Ingredients: Chicken thighs • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Sweet bell pepper • Rice noodles (rice, water) • Sweet soy sauce (soy, wheat) (invert sugar, soy sauce (water, soybeans, wheat, salt), water, modified corn starch, salt, apple cider vinegar, caramel colour, xanthan gum, potassium sorbate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate).
Ingredients
270 g
Chicken Thighs
1 unit(s)
Sweet Bell Pepper
170 g
Coleslaw Cabbage Mix
150 g
Rice Noodles
60 mL
Kecap Manis
(Contains: Wheat, Soy)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
2 tbsp
Fish Sauce
(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Reserve 1/2 cup (1 cup) noodle water. Strain noodles and rinse under warm water until slightly cool. Return to the pot.
- Drizzle 1/2 tbsp (1 tbsp) oil over top. Toss to coat.
- Core, then cut pepper into 1/8-inch thick slices.
- Pat chicken dry with paper towels. Cut into 1/8-inch thick slices crosswise. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, chicken and 1/4 tsp (1/2 tsp) sugar. Cook for 4-6 min, stirring often, until cooked through.**
- Remove from heat. Stir in half the fish sauce and half the ginger-garlic puree.
- Transfer chicken to a plate. Cover to keep warm.
- Reheat the same pan over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, peppers and cabbage. Cook for 2-4 min, stirring occasionally until tender-crisp.
- Stir in remaining ginger-garlic puree. Season with salt and pepper.
- To pan with veggies, add noodles, chicken, sweet soy sauce, remaining fish sauce and reserved noodle water.
- Cook for 1-2 min, stirring oftenn until noodles are evenly coated.
- Divide noodles between bowls.
If you've opted for chicken thighs, prep and cook them the same way the recipe instructs you to cook the chicken breasts.
