DIY Takeout: Pad Thai with Shrimp

Pad Thai&s familiar peanut taste helps introduce kids to more complex flavors.
By Marge Perry
Apr 17, 2014

Ages

3-13


Apr 17, 2014

Serves 4

Ingredients:

  • 8 oz dried rice noodles
  • 6 oz snow peas
  • 1 cup pre-shredded carrots
  • 2 Tbsp fish sauce
  • 2 Tbsp lower-sodium soy sauce
  • 2 Tbsp lime juice
  • 3 Tbsp brown sugar
  • 3 Tbsp ketchup
  • 2 Tbsp canola oil, divided
  • 1 lb peeled, deveined shrimp
  • 2 large eggs, beaten
  • 3 scallions, thinly sliced
  • ¼ cup peanuts, chopped

Directions:
1. Cook noodles according to package directions. In last minute of cooking, add snow peas and carrots to pot. Drain.

2. Combine fish sauce, soy sauce, lime juice, brown sugar, and ketchup in a small bowl.

3. Heat 1 Tbsp of oil in a large nonstick skillet over medium-high heat. Add shrimp and cook 2 minutes per side. Transfer to a plate.

4. Add eggs to the skillet and cook, until just set, about 1 minute. Transfer to the plate with shrimp.

5. Heat remaining oil in the skillet; add noodles and cook, stirring, about 30 seconds. Add sauce, shrimp, and egg and heat through. Sprinkle with scallions and peanuts.

More DIY Recipes:
Quickie Tofu Calzones
Mu Shu Pork
Chicken Tikka Masala
Beef Enchilada Casserole


 

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