Traditional Pad Thai Noodles
rice and noodles

Traditional Pad Thai Noodles

Sweet, sour and salty tastes all blend and balance in this traditional Thai favorite. The fruity-sour taste of tamarind is almost impossible to duplicate, and is worth searching for in Asian or Indian markets.
  • 14

    Ingredients

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Ingredients

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

Instructions

  • BRING large pot of water to boil. Add rice noodles; cook 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 small bowl.

  • HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Push shrimp to side of skillet. Add egg to middle of skillet; scramble until set.

  • STIR in rice noodles and tamarind mixture; stir fry 1 minute or until heated through. Place noodle mixture on serving platter. Sprinkle with bean sprouts, peanuts and cilantro. Serve with lime wedges.

Nutrition information (per Serving)

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