When my Mom came back from Thailand in the year 2000, she brought back a love of Thai food that she infectiously shared with her children. We began making different Thai dishes and seeking out Thai restaurants. When I got married, I brought with me this love and my husband, Marius, wholeheartedly shared it. Phad thai is a regular dish in our home, one which we always double because the leftovers are one of the best parts! I’ll make a bit batch at the beginning of the week and Marius brings this in his lunch all week and eats it cold, an excellent mix up from sandwiches.
A roadblock in making Thai food is there is often ingredients hard to find in our small town grocery store. This recipe has only one “odd” ingredient, fish sauce, although I think its one you should stock anyways. You could make it gluten free by making sure your soy sauce and other ingredients are gluten free (ALWAYSSS check every label when cooking for someone with Celiac, its not a joke!) Its already dairy free, you could make it meat free by leaving out the chicken and using more eggs, or swap for prawns/shrimp. Heck I bet pork would be good here too!
I’ve got picky kids, they turn their nose up at every italian pasta dish there is. One kid wont touch eggs with a 10 foot pole. They dont like their food “mixed” together. And yet? They LOVE phad thai. If you realllly needed to, you could leave everything but the noodles, chicken, eggs and sauce on the side and everyone make up their bowls from there.
Real Food, Kid Friendly, Chicken Phad Thai
- 1 lb chicken, diced small
- 3 tbsp soy sauce I use naturally brewed shoyu
- 3 eggs, scrambled until firm and chopped up small
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tbsp lime or lemon juice
- 1/4 cup sugar sub 2 tbsp honey
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 bundle cilantro, chopped up
- 1 bundle green onions, chopped up
- 1/2 cup peanuts
- 3 cups shredded carrots, divided
- 2-3 limes, sliced into wedges
- bean or pea sprouts optional (in winter here we dont even bother, theyre too sad)
- 1 lb wide rice noodles, cooked al dente according to package directions
- 2 tbsp sunflower oil
- 1 tbsp grated/minced fresh ginger
- 2 tbsp grated/minced fresh garlic
- Mix together chopped chicken and 3 tbsp soy sauce to marinate and set aside.
- Mix up the sauce ingredients and set aside.
- Cook scrambled eggs and set aside.
- Prep toppings and set aside.
- Get water going for noodles (and cook when water boils, then set aside. Its okay if they stick together, this wont matter in the end), and start the assembly at the same time.
- Heat up a large pan on medium high heat, add the sunflower oil, garlic and ginger. Stir around for a minute or less while it becomes fragrant but doesnt brown.
- Add the chicken, cook until well done.
- Add the cooked noodles and half the sauce to the chicken, get it stirring around until noodles separate from a clump, then add the egg, rest of the sauce, 2 cups carrots, half the cilantro and half the green onions. Stir around well to combine, cook for a couple minutes, stirring the whole time, until there is no liquid in the bottom of the pan and the flavours are well combined.
- Set out bowls of lime wedges, cilantro, green onions, peanuts, sprouts and carrots alongside the finished pan of phad thai and let people make up their own plates with toppings of choice.