Ingredients:
1 pkg. (7 oz.) Thai Kitchen Stir-Fry Rice Noodles
1/4 cup tamarind juice or paste (add water if paste is used)
11/2 Tbsp Thai Kitchen Premium Fish Sauce
1 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp paprika (optional)
2 Tbsp vegetable oil
1 Tbsp garlic, minced
6 shrimp, shelled and deveined (optional)
2 oz. tofu, cubed
1 egg, lightly beaten
1/2 cup bean sprouts
1/4 cup unsalted peanuts, crushed
Optional garnishes: sprigs of fresh cilantro and lime wedges
4 cups broccoli florets
1 red pepper thinly sliced
Short cut: Use Thai Kitchen Pad Thai Sauce instead of making sauce from scratch
Directions:
Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). Drain and set aside.
In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and paprika. Set aside.
Heat oil in a wok, add garlic. Saute for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add vegetables, rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined.
Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.
Serves 4.
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