Easy Shrimp Pad Thai

Name: Easy Shrimp Pad Thai
Cuisine: Thai,
Ingredients: 4 oz Stir Fry Rice Noodles or; 2 packages (2 ounces each) Stir Fry Brown Rice (see Test Kitchen Tip below for rehydrating directions); 2 tbsps vegetable oil, divided; 1 egg lightly beaten; 4 oz peeled and deveined medium shrimp; 6 tbsps Original Pad Thai Sauce; 2 green onions, thinly sliced; 1/2 cup bean sprouts; 1/4 cup coarsely chopped unsalted peanuts; Fresh cilantro sprigs and lime wedges

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INGREDIENTS

Ingredients

4 ounces Thai Kitchen® Gluten Free Stir Fry Rice Noodles, or
2 packages (2 ounces each) Thai Kitchen® Gluten Free Brown Rice Noodles, (see Test Kitchen Tip below for rehydrating directions)
2 tablespoons vegetable oil, divided
1 egg, lightly beaten
4 ounces peeled and deveined medium shrimp
6 tablespoons Thai Kitchen® Gluten Free Pad Thai Sauce
2 green onions, thinly sliced
1/2 cup bean sprouts
1/4 cup coarsely chopped unsalted peanuts
Fresh cilantro sprigs and lime wedges

INSTRUCTIONS

1 BRING 4 cups water to boil in medium saucepan. Add stir-fry rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
2 HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add shrimp; stir fry just until shrimp turn pink. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
3 STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
4 Test Kitchen Tip: To rehydrate brown rice noodles, bring 4 cups water to boil in medium saucepan. Remove from heat. Add brown rice noodles; let stand 5 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Place in cold water. Drain well before adding to skillet.