Thai Kitchen Original Pad Thai with Shrimp and Bean Sprouts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Box Thai Kitchen Original Pad Thai1 large egg1 pound raw frozen shrimp3 tbsp Jif Extra Crunchy Peanut Butter1 (14.5 oz) can of Geisha Bean Sprouts
1. Bring 4 cups of water to boil in a medium sauce pan. Remove from heat. Add Thai Kitchen rice noodles to hot water and let stand 8 to 10 minutes until soft but firm. Drain, rinse with cold water.
2. While noodles are softening, spray a wok or large frying pan with cooking spray (peanut oil if you can find it, otherwise canola or vegetable flavors work best), heat over medium heat until pan is hot, then add egg and scramble with a fork until cooked through. Remove egg from pan and set aside.
3. In a colendar run shrimp under cool water to defrost them. If they still have their tails or shells on remove them. Shake dry.
4. Spray wok or frying pan again, reheat until hot then add shrimp, cooking over medium heat until pink. Be careful not to overcook them.
5. Add softened rice noodles, peanut butter and Thai Kitchen Original Pad Thai Sauce to shrimp. Stir-fry 3 to 4 minutes until peanut butter is melted, noodles are tender and sauce has been absorbed. (If noodles are still too firm add 1 tsp of water and continue to stir-fry until tender, though I have never needed to do this).
6. Open can and drain water from bean sprouts. Add sprouts and egg to noodles, mixing well to combine. If desired you can garnish with chilies (my husband loves to put Sriracha Hot Sauce on his).
Number of Servings: 6
Recipe submitted by SparkPeople user MIRDREAMS.
2. While noodles are softening, spray a wok or large frying pan with cooking spray (peanut oil if you can find it, otherwise canola or vegetable flavors work best), heat over medium heat until pan is hot, then add egg and scramble with a fork until cooked through. Remove egg from pan and set aside.
3. In a colendar run shrimp under cool water to defrost them. If they still have their tails or shells on remove them. Shake dry.
4. Spray wok or frying pan again, reheat until hot then add shrimp, cooking over medium heat until pink. Be careful not to overcook them.
5. Add softened rice noodles, peanut butter and Thai Kitchen Original Pad Thai Sauce to shrimp. Stir-fry 3 to 4 minutes until peanut butter is melted, noodles are tender and sauce has been absorbed. (If noodles are still too firm add 1 tsp of water and continue to stir-fry until tender, though I have never needed to do this).
6. Open can and drain water from bean sprouts. Add sprouts and egg to noodles, mixing well to combine. If desired you can garnish with chilies (my husband loves to put Sriracha Hot Sauce on his).
Number of Servings: 6
Recipe submitted by SparkPeople user MIRDREAMS.
Nutritional Info Amount Per Serving
- Calories: 282.8
- Total Fat: 6.7 g
- Cholesterol: 140.3 mg
- Sodium: 640.9 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 1.8 g
- Protein: 16.5 g
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