With our daughter, Carolynn Rose, I have been incredibly apprehensive to introduce peanuts and other major allergens due to Shane’s history of food allergies, but decided it was time to give it a try.
We use the Baby Led Weaning method, where you do not offer baby purees but instead allow them to eat what you are having, in safe and approved sizes. There are lots of great resources about Baby Led Weaning, and as always be sure to do your research and discuss with your child’s doctor before adding new items.
You can also use chicken breast instead of thighs, but dark meat is easier for Carolynn to eat with no teeth since it is softer.
Our meal of choice to introduce peanuts was homemade chicken pad thai. I usually make this meal every few months and it is a fast and delicious weeknight dinner. Because it is just Shane, Carolynn, and I, we always have leftovers from this meal.
Homemade Chicken Pad Thai
- Medium Sized Pot
- Large Skillet
- 1 box stir-fry noodles 14 oz Thai Kitchen
- 1 bottle Bangkok Peanut Sauce Tsang 20 Tbsp
- ⅓ cup peanut Butter Creamy
- 28 oz boneless Skinless Chicken Thighs Sliced into 1" strips
- 6 large eggs scrambled
- 2 medium bell peppers sliced into 1/4" strips
- 1 medium yellow onion sliced into 1/4" strips
- 1 sliced lime juice, zest for flavor
- 1 oz whole peanuts chopped, for topping
- 2 stalks green onions chopped, for topping
- 2 Tbsp sesame seeds for topping
- Roughly chop peanuts
- Thinly slice green onions, discarding root end
- Measure out 2 Tbsp sesame seeds
- Zest and slice lime
Prep Pad Thai
- Slice green peppers and onions into ¼" strips
- Slice boneless, skinless chicken thighs into 1" strips
- Prepare ⅓ cup peanut butter
- Boil pot of water add noodles, reduce to simmer for 8-10
- Noodles should soften but still have bite to them
- Using butter or olive oil, crack eggs into pan
- Eggs do not need to be beaten in a bowl prior to dumping in pan
- Season eggs with salt and pepper
- After eggs have cooked, use a spatula to push eggs around, cooking fully
- Set egg mixture aside to be added later
Cook Pad Thai
- Heat 2 tablespoons of olive oil
- Add sliced chicken to pan, cooking until chicken reaches 165° internal temperature. This usually takes 4-5 minutes per side, or stirring frequently 8-10 minutes.
- When chicken is cooked, add onion slices cooking for 2-3 minutes to partially soften. Leave liquid from chicken in pan
- Add green pepper slices. Cook additional 4-5 minutes until peppers are fully steamed/soft but not mushy. Should pierce easily with fork
- Squeeze 1/2 the lime over pan, reserving other half for serving
- Mix in ⅓ cup peanut butter, stirring. The liquid from the chicken should help thin the peanut butter.
- Add entire bottle of peanut sauce, stirring to coat all the pepper, onion mixture.
- Add scrambled egg mixture, mix well
- Finally, mix peanut sauce mixture with noodles.
- Garnish with lime zest and wedge, sesame seeds, chopped peanuts, and green onion slices.