This may be made prior to making Pad Thai for Adventurous Kids and Patient Adults, or separately. Only you know what your kids will eat, so consider throwing in garlic, shallots, or shrimp. Despite the flippant title, this is really, really good and indisputably pad Thai. The recipe was adapted from Cook’s Illustrated, July 2002.

Steps

1. Heat the peanut oil over medium-high heat in a large nonstick skillet until shimmering. Add the egg and scramble vigorously until nearly cooked, about 15 seconds. Add the noodles and pad Thai sauce and cook, tossing with two wooden spoons, until the sauce is nearly all absorbed and the noodles are tender and well coated, about 2 minutes. Serve immediately with chopped peanuts for sprinkling and lime wedges for squeezing.