SnapDragon Pad Thai Rice Noodle Stir-Fry (7.7 oz)

Rice Noodle Stir-Fry, Pad Thai Ginger TABETAI,

Rice Noodle Stir-Fry, Pad Thai Ginger TABETAI,

Rice Noodles: Rice, Tapioca Starch. Sauce: Cane Sugar, Water, Rice Vinegar, Pickled Ginger (Ginger Rice Vinegar Salt), Tamarind, Tomato, Pickled Radish (Radish Salt Cane Sugar), Fish Sauce (Anchovy Extract Salt Cane Sugar), Soybean Oil, Salt, Garlic, Shallots, Chili, Tapioca Starch, Citric Acid, Xanthan Gum (a Natural Emulsifier), Paprika Contains: Fish, Soybeans, Peanuts

Rice Noodles: Rice, Tapioca Starch. Sauce: Cane Sugar, Water, Rice Vinegar, Pickled Ginger (Ginger Rice Vinegar Salt), Tamarind, Tomato, Pickled Radish (Radish Salt Cane Sugar), Fish Sauce (Anchovy Extract Salt Cane Sugar), Soybean Oil, Salt, Garlic, Shallots, Chili, Tapioca Starch, Citric Acid, Xanthan Gum (a Natural Emulsifier), Paprika Contains: Fish, Soybeans, Peanuts

Suggested Recipe - Cooks in 15 minutes! 1 package Rice Noodle Stir-Fry; 4 tbsp vegetable oil (divided); 1 egg seasoned with a pinch of salt and black pepper; 3 oz chicken or other protein such as firm tofu or shrimp; 1 cup bean sprouts; 1/3 cup carrots, sliced julienne style; 1 stalk finely chopped scallion for garnish; 2 tbsp water (optional). 1. In a medium saucepan, bring 6 to 8 cups of water to a boil. Remove saucepan from heating source. 2. Quickly immerse noodles from this package in the hot water. Let stand 6 to 8 minutes, until noodles are soft yet firm. Check noodles frequently to prevent overcooking. 3. Drain noodles thoroughly; run under cold tap water for 30 seconds. Drain noodles and set aside in bowl. 4. In a wok or frying pan, heat 2 tbsp vegetable oil over high heat. Scramble 1 large egg with a pinch of salt and black pepper. Set aside. 5. Heat remaining 2 tbsp vegetable oil over high heat. Stir-fry protein and vegetables with 1/3 of Snapdragon Stir-Fry sauce packet until meat and vegetables are cooked. 6. Add softened rice noodles and remainder of stir-fry sauce, bean sprouts and scrambled egg, and 2 tbsp water (optional, if noodles are too firm). 7. Stir-fry all ingredients together until noodles are evenly coated with sauce and ingredients are well mixed, about 2 to 3 minutes. 8. Check noodle consistency. If you desire softer noodles, stir fry additional 2 to 3 minutes. Enjoy!

Suggested Recipe - Cooks in 15 minutes! 1 package Rice Noodle Stir-Fry; 4 tbsp vegetable oil (divided); 1 egg seasoned with a pinch of salt and black pepper; 3 oz chicken or other protein such as firm tofu or shrimp; 1 cup bean sprouts; 1/3 cup carrots, sliced julienne style; 1 stalk finely chopped scallion for garnish; 2 tbsp water (optional). 1. In a medium saucepan, bring 6 to 8 cups of water to a boil. Remove saucepan from heating source. 2. Quickly immerse noodles from this package in the hot water. Let stand 6 to 8 minutes, until noodles are soft yet firm. Check noodles frequently to prevent overcooking. 3. Drain noodles thoroughly; run under cold tap water for 30 seconds. Drain noodles and set aside in bowl. 4. In a wok or frying pan, heat 2 tbsp vegetable oil over high heat. Scramble 1 large egg with a pinch of salt and black pepper. Set aside. 5. Heat remaining 2 tbsp vegetable oil over high heat. Stir-fry protein and vegetables with 1/3 of Snapdragon Stir-Fry sauce packet until meat and vegetables are cooked. 6. Add softened rice noodles and remainder of stir-fry sauce, bean sprouts and scrambled egg, and 2 tbsp water (optional, if noodles are too firm). 7. Stir-fry all ingredients together until noodles are evenly coated with sauce and ingredients are well mixed, about 2 to 3 minutes. 8. Check noodle consistency. If you desire softer noodles, stir fry additional 2 to 3 minutes. Enjoy!