Noodle: Rice, Water. Sauce: Sugar, Tomato, Water, Rice Vinegar, Fish Sauce (Anchovy, Salt, Water), Garlic Chives, Pickled Radish (Radish, Salt, Water), Soybean Oil, Garlic, Onion, Modified Corn Starch, Tamarind Paste (Tartaric Acid, Succinic Acid, Malic Acid, Tamarind Seed Gum, Pectin), Citric Acid, Chili Pepper, Xanthan Gum.
Cooking InstructionsPrep Time: 10 minutesCook Time: 20 minutesMakes about 3 (1-Cup) servings1 pouch Stir-Fry Rice Noodles1 pouch Pad Thai Sauce3 tbsp. vegetable oil, divided1 egg4 oz. cubed chicken breasts or peeled and deveined shrimp1/2 cup fresh bean sprouts1/4 cup crushed peanutsLime wedges, fresh red chilles and cilantro (Optional).1. Bring 4 cups water to boil in medium saucepan. Remove from heat. Add Rice Noodles; let stand 6 to 8 minutes or until noodles are soft but firm. Drain. Rinse with cold water.2. Heat 1 tbsp. of the oil in wok or large skillet on medium heat. Add egg; cook and stir until scrambled. Remove from skillet. Heat remaining 2 tbsp. oil in skillet. Add chicken; stir fry 3 to 4 minutes or until cooked through. Add softened rice noodles and Pad Thai Sauce; stir fry 3 to 4 minutes until noodles are tender and sauce is absorbed into the noodles. (If noodles are too firm, add 1 tsp. water and continue to stir fry until tender).3. Stir in bean sprouts and scrambled egg. Sprinkle with peanuts. Garnish with lime wedges, chilies and cilantro if desired. Do not use if inner pouches have been opened.
Always refer to the actual package for the most accurate information