Chicken Pad Kee Mao with Bell Pepper & Thai Basil

Chicken Pad Kee Mao

with Bell Pepper & Thai Basil

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Pad kee mao (or “drunken noodles”) is a classic Thai dish. Though the origin of the name is contested, one theory states that the noodles were typically paired with rice wine in local restaurants. A stir-fry of vegetables, a spicy, savory sauce and broad, tender rice noodles, it’s hearty and deliciously textured. In our version, we’re poaching chicken, then shredding it before finishing it in the stir-fry with the noodles and sauce. And to complete the dish’s flavor profile, we’re drizzling fresh lime juice over top, and garnishing the pad kee mao with anise-like Thai basil.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
Chicken Pad Kee Mao with Bell Pepper & Thai Basil
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ lb Wide Rice Noodles
  • 3 Scallions
  • 1 Lime
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 1 bunch Thai Basil
  • 2 Tbsps Golden Mountain Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Soy Glaze
time-saving
tips & techniques
Cook & shred the chicken:
1 Cook & shred the chicken:

Heat 2 large pots of salted water to boiling on high. Season the chicken with salt and pepper on both sides. Once the first pot of water is boiling, add the seasoned chicken. Cook 9 to 11 minutes, or until cooked through. Drain thoroughly and transfer to a cutting board. Using 2 forks, shred the cooked chicken into bite-sized pieces.

Cook the noodles:
2 Cook the noodles:

While the chicken cooks, add the noodles to the second pot of boiling water. Cook 7 to 9 minutes, or until tender. Drain thoroughly and set aside. Wipe out the pot.

Prepare the ingredients:
3 Prepare the ingredients:

While the chicken and noodles cook, wash and dry the fresh produce. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into ½-inch pieces. Peel and mince the ginger. Peel, halve and thinly slice the onion. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice. Pick the basil leaves off the stems; discard the stems. Quarter the lime.

Start the stir-fry & make the sauce:
4 Start the stir-fry & make the sauce:

In the pot used to cook the noodles, heat 2 teaspoons of oil on medium-high until hot. Add the ginger, onion, white bottoms of the scallions and bell pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. While the vegetables cook, in a bowl, combine the soy glaze, Golden Mountain sauce, rice vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Finish the stir-fry:
5 Finish the stir-fry:

Add the shredded chicken, cooked noodles and sauce to the pot of vegetables. Cook, stirring occasionally, 2 to 4 minutes, or until the chicken and noodles are thoroughly coated. Stir in half the basil (tearing the leaves just before adding) and the juice of 2 lime wedges. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished stir-fry between 2 dishes. Garnish with the remaining basil and lime wedges and the green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook & shred the chicken:
1 Cook & shred the chicken:

Heat 2 large pots of salted water to boiling on high. Season the chicken with salt and pepper on both sides. Once the first pot of water is boiling, add the seasoned chicken. Cook 9 to 11 minutes, or until cooked through. Drain thoroughly and transfer to a cutting board. Using 2 forks, shred the cooked chicken into bite-sized pieces.

2 Cook the noodles:

While the chicken cooks, add the noodles to the second pot of boiling water. Cook 7 to 9 minutes, or until tender. Drain thoroughly and set aside. Wipe out the pot.

3 Prepare the ingredients:

While the chicken and noodles cook, wash and dry the fresh produce. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into ½-inch pieces. Peel and mince the ginger. Peel, halve and thinly slice the onion. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice. Pick the basil leaves off the stems; discard the stems. Quarter the lime.

4 Start the stir-fry & make the sauce:

In the pot used to cook the noodles, heat 2 teaspoons of oil on medium-high until hot. Add the ginger, onion, white bottoms of the scallions and bell pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. While the vegetables cook, in a bowl, combine the soy glaze, Golden Mountain sauce, rice vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Start the stir-fry & make the sauce:
Finish the stir-fry:
5 Finish the stir-fry:

Add the shredded chicken, cooked noodles and sauce to the pot of vegetables. Cook, stirring occasionally, 2 to 4 minutes, or until the chicken and noodles are thoroughly coated. Stir in half the basil (tearing the leaves just before adding) and the juice of 2 lime wedges. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished stir-fry between 2 dishes. Garnish with the remaining basil and lime wedges and the green tops of the scallions. Enjoy!

Plate your dish:
Browse Steps
1 of 6