Shrimp Pad Thai


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A classic Thai dish made with rice noodles, shrimp, bean sprouts, and a tangy pad thai sauce, garnished with crushed peanuts and lime wedges.
15 minutes
prep time
17 minutes
cook time



  • 16 oz rice noodles
  • 4 tablespoons vegetable oil
  • 24 large shrimp - peeled and deveined
  • 4 eggs - lightly beaten
  • 2 cups bean sprouts
  • 2 red bell peppers - thinly sliced
  • 6 green onions - chopped
  • 1/2 cup crushed peanuts
  • 2 limes - cut into wedges
  • For the sauce: 6 tablespoons fish sauce - 2 tablespoons tamarind paste, 2 tablespoons sugar


  1. Preheat the oven to 400°F
  2. In a baking dish, combine cherry tomatoes, olives, capers, half of the olive oil, and garlic. Season with salt and pepper
  3. Place cod filets over the tomato mixture
  4. Drizzle with the remaining olive oil and the juice of one lemon
  5. Arrange lemon slices around the fillets
    Bake for 15-20 minutes, until the fish is flaky and vegetables are roasted
    Garnish with fresh parsley and serve.

Ollie's Notes

Tips for feeding the kids: Let them help: Have the kids help with tasks like mixing the tomatoes and olives or arranging the lemon slices on top of the fish. Involvement in meal preparation can increase their interest in eating the dish.

Make it fun: Present the dish in a playful manner, perhaps calling it “Treasure Fish,” with the olives and tomatoes serving as “treasures” to discover.