Well Kiddos

Improving Kids Menus “One Restaurant and One Family at a Time.”

Tired of Holiday food?

Posted on December 7th, 2011 by Manu

Thai noodles (with shrimp) and peanut sauce

by Amy Fothergill – The Well KiddosFamily Chef


 

 

 

 

 

You can use any meat and any vegetables with this dish. It’s so versatile!

1 recipe of peanut sauce (see below)

8 oz rice noodles

1 head of broccoli, chopped into florets

1 lb, medium sized shrimp, peeled and deveined, thawed if frozen

2 tsp ginger, minced

1-2 cloves garlic, minced

1/2 teaspoon Kosher salt

1/4 teaspoon white pepper

1 Tablespoon non gmo oil (i.e. olive), organic butter, divided

8 oz shiitake mushrooms, sliced

  1. Fill a medium pot a little more than half way with water. Bring to a boil. Add rice noodles and broccoli; turn heat off. Allow to sit for 5 minutes. Strain noodles and rinse with cold water. You can keep these in the colander while you make the stir fry.
  2. Mix shrimp with garlic, ginger, seasonings and 1 teaspoon of oil in a bowl. Set aside.
  3. Heat large pan over medium heat. Then, add oil and mushrooms. Sauté until browned. Add shrimp and raise heat. Cook until shrimp are pink and no longer opaque.
  4. Lower heat. Add noodles, broccoli and peanut sauce to pan. Cook for 2 minutes, stirring the sauce and noodles together.

 

 

Peanut Sauce

Mix the following together, adding water slowly; you may not need all of it. Mix until smooth:

1/2 cup organic peanut butter (you can use either smooth or chunky)-warmed up

2 Tbl + 1 tsp rice wine

1 Tbl + 1 tsp brown cane sugar

2 Tbl organic soy sauce (low sodium)

1 Tbl sesame oil

1 Tbl rice vinegar

1/4-1/2 tsp salt

About 10 drops of hot chili oil

3 Tbl-1/4 cup hot water

 

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