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Annabel’s Perfect Pad Thai

Introduce your family to a taste of the Orient with this popular dish from Annabel’s round-the world recipe collection. It’s the perfect chance to introduce younger family members to new flavour combinations. The simple but super mighty Thai marinade will put the ‘tasty’ into teatime.

Prep Time: 25 minutes
Cook Time: 40 minutes
Makes: 2 portions (double all ingredients for 4)
Great for:  Family Recipes Kids - 2-4 Years Kids 4+ Years Grown Up Entertaining
1 Brown onion
1 (250g) Chicken breast
25g Chilli jam
1 tbsp Cornflour
1 Egg
1 tbsp Fish sauce
1 Garlic clove
25g Honey
1 Leek
1 tbsp Rice vinegar
30g Roasted peanuts
25g Soy sauce
80g Tenderstem broccoli
100g Thai rice sticks
Vegetable oil
Salt & sugar
  1. Boil a kettle. Add the rice noodles to a shallow dish and cover them with cold water until they’re fully submerged. Set the rice noodles aside to soak and soften
  2. Meanwhile, slice the chicken breasts into thin strips. Combine the cornflourhoney and soy sauce in a large bowl. Add the chicken breast strips to the bowl, then set aside to marinate
  3. Meanwhile, peel and finely slice the brown onion. Peel and finely chop (or grate) the garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion and a pinch of sugar and cook for 5-6 min or until beginning to soften
  4. Meanwhile, boil a kettle. Add the soaked noodles to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook for 4-7 min or until tender with a slight bite. Once cooked, drain and run them under cold water (this will stop them from sticking together!), then set aside
  5. Once the onion has softened, add the garlic and chicken and cook for 4-5 min or until cooked through. Meanwhile, wash the leeks carefully to remove any grit from between the leaves, then top, tail and slice finely

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