Hi everyone! We are nearing the end of our kids’ cooking contest here on TBK-only one day left to compete to be in the top five. The winners will make their dish on channel 34 and receive subscriptions to Chopchop magazine. So exciting! Here is today’s contestant, Sophia, who shows us how influential teachers can be in helping our kids feel comfortable in the kitchen:
Chef Sophia Isidore is an 8th grader at Glenfield Middle School. Her passions are dance, singing, Florence + the Machine, designing t-shirts and vintage clothes.
She loves cooking and baking and takes great pride in her brownies and cookies and her legendary mashed potatoes.
She got this Pad Thai recipe from a Rogate class at Glenfiled taught by the wonderful Ms. Stebbins.
Chicken & Tofu Pad Thai
8-10 rice-flour noodles
1 Tbsp. fish sauce
3 Tbsp. brown sugar
2 ½ Tbsp. lime juice from fresh juice
1 Tbsp. red wine vinegar
½ tsp. crushed red pepper
1 tsp/ sesame oil
4-6 oz. firm/extra firm tofu, cubed
3 cloves garlic, minced
3 eggs, beaten
½ pound ground chicken
3-4 cups bean sprouts
4 medium scallions, thinly sliced
2 Tbsp. peanuts, roughly chopped (optional)
1 cup cilantro leaves (optional)
Soak the noodles. Set aside.
Mix fish sauce, sugar, soy sauce, lime juice, vinegar, pepper and oil in small bowl with a whisk. Set aside
Heat 2-3 Tbsp. of sesame oil in a large nonstick skillet or wok over medium heat. When oil is hot, but not smoking, add tofu and cook, turning once, until light brown, about 2-3 minutes. Add garlic and cook 1-2 minutes. Add eggs. When eggs are just set, gently push ingredients to one side of pan.
Add chicken and cook until no longer pink, about 5-6 minutes. Add sprouts and stir in until all ingredients are combines.
Stir in drained noodles, scallions, fish sauce mixture and simmer on low heat until liquid thickens slightly and ingredients are coated, about 5-10 minutes.
If adding peanuts and cilantro, add just before serving.