📝 About This Recipe
Transport your family to the vibrant streets of Thailand with this gentle, non-spicy version of the world's most famous noodle dish. We've swapped the heat for a luscious balance of sweet tamarind and savory umami, ensuring every 'golden ribbon' rice noodle is coated in a kid-approved sauce. Packed with protein and chewy textures, this wholesome meal is a fantastic way to introduce young palates to international flavors without the fire.
🥗 Ingredients
The Noodles
- 8 ounces Dried Rice Sticks (medium width, often labeled 'Pad Thai' noodles)
The Mild Signature Sauce
- 3 tablespoons Tamarind Paste (concentrate, not the sweetened syrup)
- 4 tablespoons Palm Sugar (finely grated; substitute with brown sugar if needed)
- 3 tablespoons Fish Sauce (high quality for the best savory depth)
- 2 tablespoons Water
Stir-Fry Essentials
- 1/2 pound Chicken Breast (thinly sliced into bite-sized strips)
- 1/2 pound Shrimp (peeled, deveined, and tails removed for easy eating)
- 1/2 cup Firm Tofu (pressed and cut into small matchsticks)
- 2 large Eggs (lightly beaten)
- 3 cloves Garlic (minced very finely)
- 4 tablespoons Neutral Oil (canola, vegetable, or grapeseed)
- 1 tablespoon Sweet Preserved Radish (finely chopped (adds authentic hidden sweetness))
- 2 cups Mung Bean Sprouts (fresh and rinsed)
- 1/2 cup Garlic Chives (cut into 1-inch pieces; substitute with green onions)
For Garnish (The Crunch)
- 1/4 cup Roasted Peanuts (finely crushed)
- 1 whole Lime (cut into wedges for squeezing)
👨🍳 Instructions
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1
Place the dried rice noodles in a large heat-proof bowl and cover them completely with very warm (not boiling) tap water. Let them soak for 20-30 minutes while you prep other ingredients. They should be flexible and 'al dente'—not mushy.
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2
In a small saucepan over low heat, combine the tamarind paste, palm sugar, fish sauce, and water. Stir until the sugar is completely dissolved and the sauce is smooth. Set aside.
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3
Heat 2 tablespoons of oil in a large wok or wide non-stick skillet over medium-high heat. Add the chicken strips and shrimp, searing until the chicken is opaque and shrimp are pink (about 3-4 minutes). Remove from the pan and set aside.
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4
Add another tablespoon of oil to the same pan. Add the tofu matchsticks and fry until the edges are golden brown and slightly crispy.
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5
Stir in the minced garlic and preserved radish, sautéing for just 30 seconds until fragrant but not browned.
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6
Drain the soaked noodles thoroughly and add them to the wok. Pour the prepared sauce over the noodles immediately.
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7
Using tongs or a spatula, toss the noodles constantly over medium-high heat. The noodles will begin to absorb the sauce and soften. If they seem too dry or stiff, add a tablespoon of water at a time.
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8
Push the noodle mixture to one side of the wok. Add the remaining tablespoon of oil to the empty space and pour in the beaten eggs.
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9
Let the eggs set for 15 seconds, then scramble them lightly. Before they are fully dry, toss them back into the noodles.
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10
Return the cooked chicken and shrimp to the pan. Add the bean sprouts and garlic chives (or green onions).
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11
Toss everything together for just 1 minute. The bean sprouts should stay crunchy and the chives should just begin to wilt.
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12
Remove from heat immediately. Taste a noodle—it should be perfectly chewy and coated in a glossy, sweet-savory glaze.
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13
Transfer to a platter and top with crushed peanuts. Serve with lime wedges on the side so kids can enjoy the 'magic' of squeezing their own juice.
💡 Chef's Tips
The secret to perfect Pad Thai is the noodle soak; never boil them or they will turn to mush in the wok. If you can't find tamarind, a mix of lime juice and a touch of ketchup can work in a pinch for kids, though it's less authentic. Prep all ingredients before turning on the stove; stir-frying happens very fast and you won't have time to chop mid-way. For very picky eaters, you can finely grate the garlic and chives so they 'disappear' into the sauce while keeping the flavor. Use a large enough pan; crowding the pan causes the noodles to steam rather than fry, resulting in a sticky texture.
🍽️ Serving Suggestions
Serve with fresh cucumber slices on the side to provide a cooling, crunchy contrast. A glass of iced Thai Tea (made with less sugar for kids) or coconut water pairs beautifully. Add a side of steamed broccoli florets for an extra boost of green veggies. Offer a small bowl of extra crushed peanuts for dipping the shrimp. Finish the meal with fresh mango slices or mango sticky rice for a true Thai experience.