Thai Flavor, Thai Sauce, 3.25 fl oz (100 ml)

Pad Thai with Shrimp (serves 2-4)

• 1/2 lb A Taste of Thai Rice Noodles
• 4 Tbsp vegetable oil, divided
• 1 egg, beaten
• 1/2 lb raw shrimp, peeled & deveined (may substitute thinly sliced chicken, beef or pork)
• 4 scallions, chopped
• 1/2 cup coarsely chopped peanuts
• 1-3.25 oz box A Taste of Thai Pad Thai Sauce
• 2 cups bean sprouts
• Cilantro and lime wedges for garnish

Soak Noodles according to directions for saute on A Taste of Thai Rice Noodles package. Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Add egg. Scramble lightly, about 20 seconds. Add shrimp or meat. Stir-fry until cooked through. Add remaining vegetable oil. Add Rice Noodles. Stir-fry 4-7 minutes until firm but tender. Add scallions, peanuts, and Pad Thai Sauce. Stir-fry for about 1 minute. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.

Substitute Thin or Wide Rice Noodles if desired. Be sure to follow soaking directions for each.