Weeknight Pad Thai

By: McCormick Kitchens

Made With:

Pad Thai noodles are an easy stir fry dish that’s quick to make and full of flavor. A street food dish popular in Thailand, Pad Thai features a sweet and savory sauce that’s made from ingredients like tamarind concentrate (found at most grocery stores or at your local Indian or Asian grocery), Thai Kitchen® Gluten Free Premium Fish Sauce, rice vinegar, spices and sugar. What’s great about this Thai noodles recipe is that it can be made with a variety of proteins, like shrimp, chicken or even firm tofu — just toss together with some Thai Kitchen® Gluten Free Stir Fry Rice Noodles and you’re ready to enjoy.

Recipe Info

Prep Time:

5m
Cook Time:

20m
Ingredients:

14
Servings:

4
User Rating:

Ingredients

7 ounces Thai Kitchen® Gluten Free Stir Fry Rice Noodles (about 1/2 package)
1/3 cup tamarind juice - Substitutestamarind concentrate
2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon McCormick® Paprika (optional)
2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 pound medium shrimp, peeled and deveined - Substitutesfirm tofu, cubed
1 egg, lightly beaten
1/2 cup bean sprouts
1/4 cup coarsely chopped unsalted peanuts
Chopped fresh cilantro
Lime wedges

Nutrition Information

(per serving)

Key products

Thai Kitchen® Gluten Free Stir Fry Rice Noodles, 14 oz

$6.49

Unit price: per

Thai Kitchen® Gluten Free Premium Fish Sauce, 6.76 fl oz

$5.99

Unit price: per

McCormick® Paprika, 2.12 oz

$5.49

Unit price: per

Instructions

BRING a large pot of water to a boil. Add rice noodles; cook for 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside. Mix tamarind juice, fish sauce, vinegar, sugar, and paprika in a small bowl.
HEAT oil in a large skillet or wok on medium-high heat. Add garlic; stir-fry for 30 seconds or until fragrant. Add shrimp; stir-fry for 2 minutes or just until shrimp turn pink. Push shrimp to the side of the skillet. Add egg to the middle of the skillet; scramble until set.
STIR in rice noodles and tamarind mixture; stir-fry for 1 minute or until heated through. Place noodle mixture on a serving platter. Sprinkle with bean sprouts, peanuts, and cilantro. Serve with lime wedges.