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INGREDIENTS
Ingredients
- 7 ounces Thai Kitchen® Gluten Free Stir Fry Rice Noodles
- 1/3 cup tamarind juice or tamarind concentrate
- 2 tablespoons Thai Kitchen® Gluten Free 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
INSTRUCTIONS
- 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
