Pad Thai for Picky Eaters
Looking for a way to try rice noodles? This simple Pad Thai recipe makes a quick and fun dinner but without ingredients that may cause a fight. It's easy to make your own to by adding veggies and different proteins (like tofu, chicken, or shrimp).
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 20 minutes
- 3 eggs beaten and cooked, rolled up and shredded
- 1 tbsp oil olive, coconut, canola all work
- 2 chicken breasts cubed
- 1 lb large shrimp peeled
- 2 red bell peppers sliced thin
- 1/2 cup rice wine vinegar
- 4 cloves garlic minced
- 1/4 cup sugar
- 1/4 cup lime juice
- 1/4 cup + 2 tablespoons good soy sauce
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper try Raw Spice Bar
- 1 cup halved peanuts
- 1 14oz package dried rice noodles
- Lime wedges
Start by soaking the rice noodles in hot water as per package instructions.
Heat the oil in a wok over medium-high heat. Make sure the pan is hot.
Add the chicken and shrimp. When it's about half done, add the garlic and bed peppers.
While the chicken and peppers are cooking, stir the next 6 ingredients together in a bowl.
Add the rice noodles to wok along with the sauce. Stir to combine.
Add the peanuts and toss, giving the noodles time to soak up the sauce.
Serve with the shredded eggs and lime wedges.
Serving: 1g | Calories: 528kcal | Carbohydrates: 68.3g | Protein: 29g | Fat: 14g | Saturated Fat: 2.3g | Cholesterol: 181.7mg | Sodium: 658.3mg | Fiber: 3.4g | Sugar: 22.1g