Amazing Pad Thai

The Co-op carries a variety of Thai Kitchen products. While it’s nice to make everything from scratch, Thai Kitchen’s Original Pad Thai simply can’t be beat. This thrifty recipe, adapted from a Thai Kitchen recipe, uses vegetables of your choice to make a satisfying meal that serves 4 and takes less than 30 minutes to prepare.

Ingredients

Thai Kitchen Original Pad Thai (Stir-Fry Rice Noodles with Sauce) (9 oz box)
3 Tbsp. canola oil
1 egg
4 oz. cut chicken, shrimp, vegetables, or tofu
½ C. thinly sliced onions
1 C. each of three vegetables of your choice (recommended: bean sprouts, chopped broccoli, or thinly sliced carrots or zucchini)
¼ C. chopped peanuts or cashews
Optional: lime or lemon wedges, fresh chilies, cilantro

Directions

1. Bring 4 C. water to boil in 2-quart sauce pan. Remove from heat. Immerse Thai Kitchen rice noodles in hot water; let stand 8-10 minutes or until noodles are soft but firm. Drain; rinse with cold water; set aside.

2. In a wok or large frying pan, heat 1 Tbsp. canola oil. Whisk or whip egg to scramble it in small bowl and then fry until scrambled. Remove from heat. When egg is cool enough, slice thinly into bite-sized strips.

3. In same wok or pan, heat remaining 2 Tbsp. oil. Add chicken, shrimp, vegetables, or tofu and stir-fry until cooked. Add softened rice noodles and Thai Kitchen Original Pad Thai Sauce. Stir-fry for 3 to 4 minutes until noodles become tender and sauce is absorbed into noodles. (If noodles are still too form, add 1 tsp. water as needed and continue to stir-fry until tender.)

4. Mix all ingredients well to combine. Layer egg strips over top. Sprinkle with peanuts or cashews and garnish with lime wedges, chilies, and cilantro if desired.