Cooking with Kids - Chicken Pad Thai

I love cooking with my girls. There is something beautiful about working together in the kitchen. This isn't a regular routine for our family but when I know there is a meal I'm excited to try but unsure if the kids will turn up their noses at first glance, I make it a priority to get them involved. Pad Thai was one of those dishes...

Chicken Pad Thai Yield: About 5 servings Ingredients 10 oz Thai rice noodles 1 lb boneless skinless chicken breasts, sliced into small strips 2 Tbsp vegetable oil 1/4 cup packed dark-brown sugar 1/4 cup soy sauce 2 Tbsp rice vinegar 1 Tbsp lime juice 1 Tbsp fish sauce 1 red bell pepper, sliced into thin strips and strips halved 1 1/2 cups matchstick carrots 2 cloves garlic 4 green onions, whites minced, greens sliced into 1-inch pieces 2 cups bean sprouts 3 large eggs 1/2 cup unsalted peanuts, roughly chopped 1/3 cup cilantro, chopped Red pepper flakes and sesame seeds (optional) Directions Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.  While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.  Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds. Recipe source: Cooking Classy

Chicken Pad Thai

Yield: About 5 servings

Ingredients

10 oz Thai rice noodles

1 lb boneless skinless chicken breasts, sliced into small strips

2 Tbsp vegetable oil

1/4 cup packed dark-brown sugar

1/4 cup soy sauce

2 Tbsp rice vinegar

1 Tbsp lime juice

1 Tbsp fish sauce

1 red bell pepper, sliced into thin strips and strips halved

1 1/2 cups matchstick carrots

2 cloves garlic

4 green onions, whites minced, greens sliced into 1-inch pieces

2 cups bean sprouts

3 large eggs

1/2 cup unsalted peanuts, roughly chopped

1/3 cup cilantro, chopped

Red pepper flakes and sesame seeds (optional)

Directions

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside. 

While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes. 

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe source: Cooking Classy

Love the smell of cilantro! Hayden chopped the cilantro, cut red peppers, squeezed the limes and made the sauce.

So, I made a judgement error on this one. Isabella joyfully grated half a carrot before slicing her knuckle. In my defence we were on vacation and our grater at home is not nearly as sharp. Ooops!!

Sienna cooked the pad thai like a champ!  We pretended we were on Master Chef Junior. Naturally, I was Gordon Ramsay.

With all the veggies I wasn't sure how my girls would react when it came time to eat.  Turns out they were so proud of their masterpiece that no one complained and rated it 9/10. Cooking together for the win. 

What do you like to cook with your kids?