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Ingredients
US|METRIC
4 SERVINGS
- 7 oz. rice noodles (Thai Kitchen® Stir Fry)
- 1/3 cup tamarind juice (or tamarind concentrate)
- 2 Tbsp. Thai Kitchen Premium Fish Sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. sugar
- 1/2 tsp. paprika (optional)
- 2 Tbsp. vegetable oil
- 1 Tbsp. minced garlic
- 1/2 lb. medium shrimp (peeled and deveined or firm tofu, cubed)
- 1 egg (lightly beaten)
- 1/2 cup bean sprouts
- 1/4 cup unsalted peanuts (coarsely chopped)
- chopped fresh cilantro
- lime wedges
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Directions
- 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.
- 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.
- 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.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat1.5g8% |
Trans Fat0g |
Cholesterol140mg47% |
Sodium115mg5% |
Potassium240mg7% |
Protein16g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber2g8% |
Sugars10g |
Vitamin A8% |
Vitamin C20% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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