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Real Food, Kid Friendly, Chicken Phad Thai

This real food noodle dish plays on thai flavours without specialty ingredients. Easily customizable, double it to feed a lot of people, and make sure to hide the leftovers for yourself! It feels like a lot of ingredients but it comes together quickly.
Prep Time15 mins
Cook Time30 mins
Course: dinner
Cuisine: thai
Servings: 10


  • 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)

Main Dish

  • 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.