Dinner for 4

Pad Kee Mao

Name: Pad Kee Mao
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz chicken thighs; 1 tbsp reduced sodium soy sauce; 1 tsp toasted sesame oil; 1 tsp cornstarch; 3 tbsp oyster sauce; 3 tbsp reduced sodium soy sauce; 2 tbsp dark brown sugar; 1 tbsp fish sauce; 1 tbsp rice vinegar; 1 tsp molasses don’t skip!; 1/2 tsp each ground coriander; 1/4 tsp pepper; 3 tbsp vegetable or peanut oil; 8 oz wide rice noodles; 1/2 white onion; 1 red bell pepper; 6 oz baby corn; 4 cloves garlic; 1 cup thai basil leaves; 1/2 cup grape tomatoes

Rice noodles stir-fry with seasoned chicken, vegetables, chilies, basil, and a sweet-savory sauce.

$1.82per serving $

35 minstart to table

4servings

Thai Dairy-free Budget Family Dinners

Ingredients

12 oz chicken thighs
1 tbsp reduced sodium soy sauce
1 tsp toasted sesame oil
1 tsp cornstarch
3 tbsp oyster sauce
3 tbsp reduced sodium soy sauce
2 tbsp dark brown sugar
1 tbsp fish sauce
1 tbsp rice vinegar
1 tsp molasses don’t skip!
1/2 tsp each ground coriander
1/4 tsp pepper
3 tbsp vegetable or peanut oil
8 oz wide rice noodles
1/2 white onion
1 red bell pepper
6 oz baby corn
4 cloves garlic
1 cup thai basil leaves
1/2 cup grape tomatoes

Steps

Toss the chicken with 1 tablespoon soy sauce, sesame oil, and cornstarch, then rest for 10 minutes.
Soak the rice noodles in warm water for 10 minutes, drain, and set aside.
Stir the oyster sauce, 3 tablespoons soy sauce, brown sugar, fish sauce, rice vinegar, molasses, coriander, and pepper in a bowl.
Heat the oil in a large wok over high heat and stir-fry the chicken for 5 minutes, until it reaches 165 F.
Add the onion, bell pepper, baby corn, garlic, and chilies, then stir-fry for 4 minutes.
Add the noodles and sauce, toss for 4 minutes, then stir in the basil and tomatoes for 1 minute.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.