Each Friday, we experiment with cooking dishes we’ve tasted from our family travels around the world. Today, we visit Thailand and try to re-create the Pad Thai we learned to cook in a family cooking class in Chiang Mai on a TWK Tour there. For more on our Thailand travel experience visit Travel With Kids. To try the Pad Thai recipe, read on…

TWK guests Jennifer and her son Jacob learn to make Pad Thai in Chiang Mai, Thailand

Pad Thai Recipe

2 – 12 oz packages of rice noodles

2 lbs boneless chicken breasts, cooked and cubed

1 lb shrimp, cooked

1/2 cup vegetable oil (we like to use peanut or chili oil depending on your taste)

5 eggs

1 1/2 tablespoons of vinegar

1/4 cup white sugar

2 tablespoons of fish sauce (you may want to reduce or eliminate this depending on how picky your kids are)

1/2 teaspoon crushed red pepper or chili powder

2 1/2 cups bean sprouts

Garnish:

5 green onions, chopped

1/2 cup crushed peanuts

2 limes, sliced into wedges

1 bunch cilantro

Boil noodles following package instructions. Set aside. Heat oil in wok. Beat eggs and pour into hot oil. Cook until firm beating constantly. Turn heat down to medium. Add chicken, shrimp, noodles, vinegar, fish sauce, sugar and red pepper. Add bean sprouts and cook for an additional three minutes. Garnish with onions, peanuts, and lime. And enjoy!

Nathan excited to dive into the plate of Pad Thai he made