12 Minute Thai Chicken Peanut Noodles - Baby-Led Weaning Adaptation

Ingredients

• 1 tbsp cooking oil
• 1 clove garlic
• 200g ground chicken
• 1 tsp curry powder
• 1 1/2 tbsp red curry paste
• 1 tsp dark soy sauce
• 1 1/2 cups chicken stock
• 3/4 cup coconut milk
• 2 tbsp cider vinegar
• 3 tbsp peanut butter
• 2 cakes ramen noodles
• 2 handfuls baby spinach
• 2 tbsp peanuts
• to taste cilantro
• to taste sriracha

finger food Ingredients

• 1 tbsp oil
• 1 clove garlic
• 200g/7oz chicken mince
• 1 tsp curry powder
• 1 1/2 tbsp red curry paste
• 1 tsp dark soy sauce
• 1 1/2 cups chicken stock
• 3/4 cup coconut milk
• 2 tbsp cider vinegar
• 3 tbsp peanut butter
• 2 cakes ramen noodles
• 2 handfuls baby spinach
• 2 tbsp peanuts
• Roughly chopped coriander
• optional sriracha

table food Ingredients

• 1 tbsp cooking oil
• 1 clove garlic
• 200g ground chicken
• 1 tsp curry powder
• 1 1/2 tbsp red curry paste
• 1 tsp soy sauce
• 1 1/2 cups chicken stock
• 3/4 cup coconut milk
• 2 tbsp apple cider vinegar
• 3 tbsp peanut butter
• 2 cakes ramen noodles
• 2 handfuls baby spinach
• 2 tbsp peanuts
• to taste cilantro
• to taste sriracha

pincer grasp Ingredients

• 1 tbsp oil
• 1 clove garlic
• 200g/7oz ground chicken
• 1 tsp curry powder
• 1 1/2 tbsp red curry paste
• 1 tsp soy sauce
• 1 1/2 cups chicken stock
• 3/4 cup coconut milk
• 2 tbsp cider vinegar
• 3 tbsp peanut butter
• 2 cakes ramen noodles
• 2 handfuls baby spinach
• 2 tbsp peanuts
• to taste cilantro
• to taste sriracha

puree Ingredients

• 1 tbsp cooking oil
• 1 clove garlic
• 200g ground chicken
• 1 tsp curry powder
• 1 1/2 tbsp red curry paste
• 1 tsp dark soy sauce
• 1 1/2 cups chicken stock
• 3/4 cup coconut milk
• 2 tbsp cider vinegar
• 3 tbsp peanut butter
• 2 cakes ramen noodles
• 2 handfuls baby spinach
• 2 tbsp peanuts
• to taste cilantro
• to taste sriracha

finger food Instructions

1. [BABY PREP] SHAPE a small portion (about 2 tbsp) of the raw **chicken mince** into a finger-width log/sausage shape for the baby.
2. [BABY PREP] BOIL water in a **small saucepan (for baby)**.
3. HEAT **oil** in a **medium skillet** over high heat. ADD **garlic** and cook for 20 seconds.
4. [BABY PREP] ADD the baby's **chicken mince** log to one side of the skillet and the remaining family's **chicken mince** to the other side. Cook until the baby's log is fully cooked through (internal temp 165°F).
5. [PULL POINT] REMOVE the baby's cooked **chicken mince** log from the skillet before adding **red curry paste**, **curry powder**, and **dark soy sauce** to the family's portion.
6. [BABY PREP] COOK a small portion of the **ramen noodles** in the boiling water, overcooking them by 2-3 minutes until very soft. Drain and chop into short, manageable pieces.
7. [BABY PREP] STEAM a few leaves of **baby spinach** until completely wilted, then finely mince them.
8. [BABY PREP] WHISK a small smear of **peanut butter** with a splash of **coconut milk** and warm water until completely smooth and thinned out. TOSS with the chopped **ramen noodles** and minced **baby spinach**.
9. [BABY PREP] SERVE the thinned peanut noodles alongside the soft **chicken mince** log, allowing them to cool to room temperature before serving.
10. SIMMER the family's skillet by adding **chicken stock**, bringing to a simmer, then adding the remaining **ramen noodles** to cook.
11. ADD **coconut milk**, **peanut butter**, and **cider vinegar** to the family's skillet, mixing to dissolve.
12. TOSS the remaining **baby spinach** into the family's noodles until wilted.
13. SERVE the family meal warm, garnished with chopped **peanuts**, **coriander**, and optional **Sriracha**.

table food Instructions

1. [BABY PREP] PREPARE the ingredients by finely grinding the **peanuts** in a spice grinder for the baby's portion, and chopping the remaining **peanuts** for the family.
2. HEAT **cooking oil** in a medium skillet over high heat.
3. SAUTÉ the minced **garlic** for 20 seconds until golden.
4. [BABY PREP] ADD the **ground chicken** and cook for 2 minutes, breaking it up into tiny, fine crumbles as it cooks, until it reaches an internal temperature of 165°F.
5. ADD 1 tbsp of **red curry paste**, **curry powder**, and **soy sauce**. Cook for 1 minute.
6. CLEAR a space in the middle of the pan, add the remaining 1/2 tbsp of **red curry paste**, and stir for 30 seconds.
7. POUR in the **chicken stock**, bring to a simmer, then reduce to medium-high and simmer for 1 minute.
8. SQUISH the **ramen noodles** into the liquid, pushing the chicken aside to submerge them.
9. COOK for 45 seconds, flip the noodles, cook for 30 seconds, then separate them with wooden spoons.
10. STIR in the **coconut milk**, **peanut butter**, and **apple cider vinegar** until the peanut butter is fully dissolved.
11. [BABY PREP] ADD the **baby spinach** and toss for 30 seconds until wilted. Ensure the mixture remains very saucy.
12. [PULL POINT] REMOVE the baby's portion of noodles, chicken, and spinach from the skillet before adding any spicy garnishes or chopped peanuts.
13. [BABY PREP] USE kitchen shears to cut the baby's noodles into short 1-inch pieces. Finely chop the wilted **baby spinach** in their portion. Top with the finely ground **peanuts** and finely chopped **cilantro**.
14. SERVE the remaining family portion warm, topped with chopped **cilantro**, chopped **peanuts**, and optional **sriracha**.

pincer grasp Instructions

1. [BABY PREP] GRIND the **peanuts** into a fine powder for the baby's portion, or set aside smooth **peanut butter** to use instead.
2. HEAT **oil** in a medium skillet over high heat. ADD **garlic** and cook for 20 seconds until golden.
3. ADD **ground chicken** to the skillet and cook for 2 minutes, breaking it up as you go, until it reaches 165°F.
4. [PULL POINT] REMOVE a portion of the cooked **ground chicken** and **garlic** for the baby (approx. 2-3 tablespoons) before adding any high-sodium or spicy seasonings.
5. [BABY PREP] COOK a portion of the **ramen noodles** (about 1/4 of a cake) in a small saucepan of boiling water, overcooking them until very soft. Drain and cut into 1cm pieces.
6. [BABY PREP] WILT the baby's portion of **baby spinach** in a small pan with a splash of water until completely soft, then finely chop.
7. ADD 1 tbsp **red curry paste**, **curry powder**, and **soy sauce** to the family's skillet. Cook for 1 minute. Clear a space in the middle, add the remaining 1/2 tbsp **red curry paste**, and stir for 30 seconds.
8. POUR **chicken stock** into the family's skillet, bring to a simmer, and reduce to medium-high. Simmer for 1 minute.
9. SQUISH the remaining family **ramen noodles** into the skillet, pushing chicken aside. Cook for 45 seconds, flip, cook 30 seconds, then separate.
10. PUSH noodles aside, add **coconut milk**, **peanut butter**, and **cider vinegar**. Mix to dissolve.
11. [PULL POINT] DIP out 1-2 tablespoons of the warm **coconut milk** and **peanut butter** sauce from the family pan before it fully mixes with the spicy curry paste, or mix a separate dollop of smooth **peanut butter** with warm water and a splash of **coconut milk** for the baby.
12. ADD the family's **baby spinach** to the skillet, tossing for 30 seconds until wilted.
13. [BABY PREP] COMBINE the baby's overcooked 1cm **ramen noodles**, finely crumbled **ground chicken**, chopped **baby spinach**, and the mild **peanut butter** and **coconut milk** sauce. Ensure the texture is wet and easily squishable, with all pieces cut to 1cm. Serve cooled.
14. SERVE the family's Thai chicken peanut noodles warm, topped with chopped **peanuts**, fresh **cilantro**, and optional **sriracha**.

puree Instructions

1. SORT and measure all ingredients before starting.
2. HEAT **cooking oil** in a medium skillet over high heat. ADD **garlic** and cook for 20 seconds until golden.
3. ADD **ground chicken** to the skillet. Cook for 2 minutes, breaking it up, until it reaches an internal temperature of 165°F.
4. [PULL POINT] REMOVE 2 tablespoons of the cooked **ground chicken** for the baby and set aside before adding any sauces or spices to the skillet.
5. ADD **red curry paste**, **curry powder**, and **soy sauce** to the family skillet. Cook for 1 minute. Clear a space, add remaining curry paste, and stir for 30 seconds.
6. POUR **chicken stock** into the family skillet, bring to a simmer, then reduce to medium-high. Simmer for 1 minute.
7. [BABY PREP] BOIL a small saucepan of water. ADD a small portion of **ramen noodles** and a few leaves of **baby spinach**. Cook until the noodles are extremely mushy and the spinach is completely wilted.
8. ADD the remaining **ramen noodles** to the family skillet, submerging them. Cook for 45 seconds, flip, cook 30 seconds, then separate.
9. [BABY PREP] MEASURE 2 tablespoons of **coconut milk** and a tiny smear (1/8 tsp) of **peanut butter** (ensure no whole **peanuts** are used).
10. [BABY PREP] COMBINE the baby's cooked **ground chicken**, overcooked **ramen noodles**, wilted **baby spinach**, **coconut milk**, and **peanut butter** in a blender. BLEND with a splash of breastmilk, formula, or water until a completely smooth, lump-free puree is formed. Cool to room temperature before serving.
11. FINISH the family meal: Add the remaining **coconut milk**, **peanut butter**, and **cider vinegar** to the family skillet. Toss with the remaining **baby spinach** until wilted. Serve topped with chopped **peanuts**, **cilantro**, and **sriracha**.

Pediatric Guidelines & Medical References

• Health Canada Infant Nutrition Guidelines for Finger Foods
• Health Canada - Peanut Allergy Guidelines
• Canadian Paediatric Society statement on dietary exposures and allergy prevention