This dish was inspired by a noodle cart at the Yaowarat night market in Bangkok's Chinatown. Tender chicken thigh is braised to perfection in a sweet and savory ginger-soy sauce and served with noodles and baby bok choy. A Thai chili vinaigrette with more ginger and scallions pack the dish with even more bold, balanced, irresistible flavor.
Nutritional facts
Protein
42g
Carbs
66g
Calories
740
Fat
37g
Ingredients
Pad Kee Mao SauceCane SugarChicken ThighCanola and Olive Oil BlendCilantroGarlicThai Red PeppersSugarKosher SaltWhite VinegarThai Green PeppersLime JuiceGreen OnionSoy SauceGingerBok ChoySpaghetti
Reviews
4.3
Based on 636 reviews
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
You can find Hong Thaimee’s meals in...