Chicken Pad Thai for Children

• 2 tbsptamarind paste
• 2 tbspfish sauce
• 1 tbspsoy sauce
• 1 tbspsoft brown sugar
• 30 mllime juice
• 250 gdried flat rice noodles
• 2 tbspolive oil
• 450gboneless skinless chicken thighs, thinly sliced
• 3garlic cloves, finely chopped
• 3eggs, beaten
• 200gbeansprouts
• 1carrot, cut into thin matchsticks
• 4spring onions, cut into 3cm lengths
• 50groasted peanuts, roughly chopped
• 1lime, cut into wedges
• 15 gcoriander leaves, torn, optional (optional)
• chilli flakes, for the adults (optional)

Method

1. 1Prepare the rice noodles according to their packet, stopping when pliable but still slightly firm. Drain and rinse briefly with cold water.
2. 2Mix the tamarind, fish sauce, soy sauce, sugar and lime juice. Divide the noodles, chicken, vegetables, beaten eggs and sauce into two equal batches.
3. 3Heat 1 tbsp oil in a large wok over medium-high heat. Add half the chicken and cook for 5–6 minutes, turning, until cooked through. Add half the garlic and carrot and stir-fry for 2 minutes.
4. 4Push the chicken and carrot aside. Add half the beaten eggs and scramble until set. Add half the noodles, sauce, beansprouts and spring onions. Toss for 3–4 minutes until the noodles are tender and the sprouts are steaming hot throughout, following any longer cooking time on their packet. Add a splash of water if the noodles stick. Check the thickest chicken pieces reach 75°C for 30 seconds.
5. 5Transfer to a warmed serving dish and cover. Repeat with the remaining tablespoon of oil and the second batch of ingredients.
6. 6Serve with the roasted peanuts and lime wedges. Offer the optional torn coriander and chilli flakes separately.

Per serving

kcal

645

protein

38g

fibre

5g

carbs

72.8g

fat

22.6g