Traditional Pad Thai Noodles

By jads8627

Ingredients

• 7 ounces Thai Kitchen® Stir-Fry Rice Noodles
• 1/3 cup tamarind juice or tamarind concentrate (1/4 orange juice + 2 tbsp lime juice)
• 2 tablespoons Thai Kitchen® 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

Preparation

Step 1

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.