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–+ servings
phad thai chicken noodles rice cilantro green onions

Real Food, Kid Friendly, Chicken Phad Thai

Kate Schat
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.
4.88 from 24 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 10 servings
Calories 356 kcal

Ingredients
  

  • 1 lb chicken, diced small
  • 3 tablespoons soy sauce I use naturally brewed shoyu
  • 3 eggs, scrambled until firm and chopped up small

Sauce

  • ½ cup chicken broth
  • ¼ cup apple cider vinegar
  • 2 tablespoons lime or lemon juice
  • ¼ cup sugar sub 2 tablespoon honey
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce

Toppings

  • 1 bunch cilantro, chopped up
  • 1 bundle green onions, chopped up
  • ½ 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 tablespoons sunflower oil
  • 1 tablespoon grated/minced fresh ginger
  • 2 tablespoons grated/minced fresh garlic

Instructions
 

  • Mix together chopped chicken and 3 tablespoon 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.

Video

Nutrition

Calories: 356kcalCarbohydrates: 51gProtein: 17gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 78mgSodium: 1154mgPotassium: 454mgFiber: 3gSugar: 8gVitamin A: 6563IUVitamin C: 9mgCalcium: 54mgIron: 2mg
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