Aug 28 2026
Restaurants›Asian 1 Restaurant Burlington›Kid's Chicken Pad Thai Recipe

Kid's Chicken Pad Thai Recipe

Inspired by Asian 1 Restaurant Burlington
Time30m
Serves4

Make Kid's Chicken Pad Thai Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

Chicken & Veggies

Egg & Garnishes

Method

Noodles & Sauce

  1. 1

    Soak or cook noodles

    Place rice noodles in a large bowl and cover with very hot tap water or simmering water. Let soak 6–8 minutes until pliable but still slightly firm (al dente). Drain and toss with a teaspoon of oil to prevent sticking. If package directs boiling, cook 3–4 minutes until just tender, then drain and rinse under cool water.

  2. 2

    Make the kid-friendly sauce

    In a small bowl whisk together chicken broth, soy sauce, honey, lime juice and peanut butter until smooth. Add 1–2 tablespoons water to reach a thin, sauce-like consistency that will coat the noodles easily. Taste and adjust sweetness or salt: for kids prefer slightly sweeter, add a little more honey; for more tang add a few drops of lime juice.

Chicken & Veggies

  1. 3

    Prepare chicken and vegetables

    Cut chicken into bite-sized pieces (roughly 1/2-inch). Thinly slice the bell pepper, julienne or shred the carrot, slice green onions separating white and green parts. Measure peas/edamame and have ready.

  2. 4

    Cook chicken

    Heat a large nonstick skillet or wok over medium heat. Add 1 teaspoon of oil. Add chicken pieces, season lightly with a pinch of salt and pepper, and stir-fry 4–6 minutes until cooked through and no pink remains. Remove chicken to a plate and set aside.

  3. 5

    Cook vegetables

    Add remaining teaspoon oil to the same pan. Add white parts of green onion, carrots and bell pepper. Stir-fry 2–3 minutes until slightly softened but still colorful. Add peas or edamame and stir one minute to heat through.

Egg & Finish

  1. 6

    Scramble the eggs

    Push vegetables to one side of the pan. Crack eggs into the empty side and scramble gently until just set (about 1 minute). Break into small pieces and mix with the vegetables.

  2. 7

    Combine all components

    Return cooked chicken to the pan. Add drained noodles and pour the prepared sauce over everything. Toss gently but thoroughly for 1–2 minutes over medium heat until noodles are evenly coated, sauce is warmed, and everything is well combined. If sauce seems thick, add 1–2 tablespoons of warm water or broth to loosen.

  3. 8

    Taste and adjust

    Taste a small bite and adjust: a tiny pinch of salt if needed or a touch more honey if children prefer sweeter. Remove from heat.

  4. 9

    Serve

    Divide into 4 small kid-sized portions. Sprinkle each serving with crushed peanuts and chopped green onion greens. Add a cilantro pinch if using and serve with a lime wedge to squeeze lightly (optional).

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