Pad Thai


  • 1/2-16 oz bag (8 oz) Rice Noodles
  • 4 tablespoons oil, divided
  • 1 egg, beaten
  • Optional: 1/2 lb chopped chicken, pork or raw shrimp, deveined
  • 4 scallions, chopped
  • 1/2 cup coarsely chopped peanuts
  • 1-3.25 oz box Pad Thai Sauce
  • 2 cups bean sprouts
  • Garnish: chopped cilantro and lime wedges

Thailand’s most popular dish comes home with A Taste of Thai Pad Thai Sauce.


  • 10-15 minutes to assemble
  • 12-15 minutes to cook
  • Total time: 30 minutes


  • 4 servings


  1. Soak Rice Noodles according to directions for stir-fry on box.
  2. In a wok or large skillet, heat 2 tablespoons of the oil.
  3. Add egg and scramble lightly, about 20 seconds. (May add optional chicken, pork or shrimp, stir-fry until cooked through.)
  4. Add remaining oil and drained noodles. Stir-fry 4-7 minutes or until noodles are firm but tender.
  5. Add scallions, peanuts and Pad Thai Sauce. Stir-fry 1 minute or until combined. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.