Ingredients:
1 box (9 oz.) Thai Kitchen® Original Pad Thai Stir-Fry
Rice Noodles with Sauce
1 Tbsp vegetable oil
1/4 lb. medium shrimp, peeled and deveined*
1/2 cup fresh bean sprouts
1 egg, lightly beaten
1/4 cup chopped peanuts (optional)
2 Tbsp chopped fresh cilantro
1 lime, cut into wedges
*Or use boneless, skinless chicken breasts, beef or pork, cut into thin strips.
Directions:
Bring 3 cups water to boil in medium saucepan. Turn off heat. Add Rice Noodles; let stand 3 to 5 minutes until noodles soften but are still firm. Drain well. Rinse with cold water for 30 seconds. Set aside.
Heat oil in large skillet or wok on medium-high heat. Add shrimp; stir fry 1 minute. Add softened noodles**, bean sprouts and Pad Thai Sauce; stir fry 3 minutes longer or until noodles are tender. Push to side of skillet.
Pour egg into middle of skillet. Scramble until egg is set. Stir into noodle mixture. Garnish with peanuts and cilantro. Serve with lime wedges.
**Chef’s Tip: If noodles are still too sticky after rinsing, rinse again using warm water before adding to skillet to stir fry in Step 2.
Servings: 4
Prep time: 15 min
Cook time: 10 min
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