4 ozs Thai Kitchen® Stir-Fry Rice Noodles or 2 packages (2 ounces each) or Thai Kitchen® Brown Rice Noodles (see Test Kitchen Tip below for rehydrating directions)
2 tbsps vegetable oil, divided
1 lightly beaten egg
4 ozs peeled and deveined medium shrimp
6 tbsps Thai Kitchen® 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
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.
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.
STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
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.