When life gets busy, sitting down for family dinners becomes harder to enjoy. With a busy work schedule, plus my kids’ basketball and cheer practices, there has not been a lot of time to plan meals or even grocery shop lately. This is why I’m super excited to be partnering with Blue Apron this month!
Have you heard of Blue Apron? They deliver farm-fresh ingredients for amazing dinner recipes right to your door. The best part is that there are no trips to the grocery store!
I think it’s so important to have family dinner time. Making a fresh, home cooked meal is what I want for my family, but not only do I have a limited amount of time, but I often have a hard time choosing what to make for dinner. I love how Blue Apron makes life easier by providing the most delicious recipes and delivering everything I need directly to my doorstep!
And my picky kids actually tried the recipes and liked them. It was a miracle! ha! Trying new things can be fun.
I recently tried three Blue Apron recipes and wanted to share my favorite of them all with you today. The Chicken Pad Kee Mao with Bell Peppers and Thai Basil is so good!
With new dishes on the menu every week, each Blue Apron meal is a delicious recipe that comes with step-by-step photo directions on how to prepare the ingredients and cook it!
I had never made a meal with rice noodles, so this was quite adventurous for me.
The recipe sheets make it fun to cook with your kids – or for your spouse to try making a meal. Just follow along with the photos. There is no messing this up!
Blue Apron was a life saver recently when my mother was hospitalized and I couldn’t grocery shop. It was so nice to have the ingredients delivered to my home. I’m thinking this is the perfect gift for yourself or for someone who loves to cook!
FREE GIFT FOR YOU!!!
For a limited time you can get some free Blue Apron Meals!! Just click here to be one of the first 100 people to sign up. FYI – There’s no commitment – you can skip or cancel at any time! Plus, it’s always free shipping.
Enjoy this Chicken Pad Kee Mao recipe!
Be sure to visit Blue Apron for more recipes! I’m dying to try the Chicken, Baby Artichoke & Spinach Casserole next. Save the Chicken Pad Kee Mao recipe below.
Chicken Pad Kee Mao - Easy Dinner with Blue Apron
- 2 Boneless Skinless Chicken Breasts
- ½ Pound Wide Rice Noodles
- 3 Scallions
- 1 Lime
- 1 Red Bell Pepper
- 1 Yellow Onion
- 1 Bunch Thai Basil
- 2 Tablespoons Golden Mountain Sauce
- 1 1- Inch Piece Ginger
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sambal Oelek
- 2 Tablespoons Soy Glaze
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide the finished stir-fry between 2 dishes. Garnish with the remaining basil and lime wedges and the green tops of the scallions. Enjoy!
This post was sponsored by Blue Apron. All opinions are my own. Thanks for supporting the brands that make this website possible!
Originally published on September 28, 2015. Last Updated on May 15, 2021 by Amy Locurto