Chef Helena’s Pad Thai: Kids Cook

August 23, 2020

Chef Helena’s Pad Thai: Kids Cook

On Wednesday, August 26th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for her Pad Thai with Chicken or Shrimp.

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

This recipe serves 4 people & it should take you about 20 minutes to prepare. Serve with fresh fruit and a ginger ale for a great dinner .

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

  • A cutting board with a wet towel under it
  • Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
  • 1 bowl for your noodles
  • 1 larger frying pan
  • 1 Tongs
  • 1 wooden spoon
  • 1 Whisk
  • 2 tasting forks
  • Bowls to put all your ingredients in
  • 4 dinner plates

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Pad Thai with Chicken or Shrimp


  • 1/2 lb (220 g) dried wide rice noodles
  • For Sauce:
    • 8 tbsp. (75 ml) tamarind paste
    • 4 tbsp. (30 ml) fish sauce
    • 2 tbsp. (15 ml) fresh lime juice
    • 6 tbsp. (45 ml) finely grated palm sugar or brown sugar, more to taste
    • 2 tbsp. (30 ml) Ketchup
    • ½ cup chicken broth
    • Optional Chili sauce to taste, garlic chili great
  • For Chicken or Shrimp:
    • 1/4 cup (60 ml) vegetable oil
    • 1 cup chopped chicken or 8 large shrimp (10/12 count), peeled and deveined
    • ½ cup sliced onions
    • 2 tsp (10 ml) chopped garlic
    • 2 large eggs
    • 1 cup (250 ml) fresh bean sprouts
    • 4 tbsp. (60 ml) garlic chives, cut into 1-inch or green onion (2.5 cm) lengths
    • 8 oz. (110 g) medium-firm tofu (about 1/2 cup/125 ml), cut into small pieces
  • Garnish:
    • Bean sprouts
    • Fresh sprigs of cilantro
    • Lime wedges
    • 1/4 cup roasted nuts, finely chopped
  1. Soak noodles in warm water until soft and pliable, then drain
  2. In a bowl, mix together the tamarind paste, fish sauce, lime juice, palm sugar, ketchup & broth.
  3. This is your sauce.
  4. In oil, fry chicken or prawns until no longer pink
  5. Then add onions until tender, then add in garlic, crack in egg and stir to mix, add in bean sprouts, green onions and tofu.
  6. Add in sauce and cook 2 minutes, then garnish with Bean sprouts, cilantro, lime wedges and nuts

Prep Time: 20 Minutes

Cook time: 20 Minutes


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