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Thai Kitchen Gluten Free Pad Thai Noodle Kit - 9 Oz
Put an authentic Pad Thai Noodle dish on the dinner table in no time with Thai Kitchen's Gluten-Free Noodle kit. Just stir-fry the 100% rice noodles with our signature sweet and tangy sauce for a quick, complete meal or put your own spin on dinner by adding veggies or protein. Perfect for Asian food lovers or gluten and dairy-sensitive family members, Thai Kitchen's Original Pad Thai is an easy, delicious Asian classic for any night of the week.
- Easy-to-make noodle dish for quick homemade meals
- Sweet and tangy flavors in a classic Thai dish
- Authentic, restaurant-quality Pad Thai
- 100% rice noodles for gluten-free eating
- Dairy-free for lactose-sensitive diets
| Nutrition Facts | ||
| ||
| Amount per serving Calories260 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 1 Grams daily value 2 percentincludes Saturated Fat of 0 Grams daily value0percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 0 Milligrams daily value0percent, | ||
| Sodium 370 Milligrams daily value15percent, | ||
| Total Carbohydrate of 58 Grams daily value 19 percentincludes Dietary Fiber of 1 Grams daily value4percent, includes Total Sugars of 14 Grams | ||
| Protein 4 Grams | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Noodle: Rice, Water. Sauce: Sugar, Tomato, Water, Rice Vinegar, Fish Sauce (Anchovy, Salt, Water), Garlic Chives, Pickled Radish (Radish, Salt, Water), Soybean Oil, Garlic, Onion, Modified Corn Starch, Tamarind Paste (Tartaric Acid, Succinic Acid, Malic Acid, Tamarind Seed Gum, Pectin), Citric Acid, Chili Pepper, Xanthan Gum.
Warning
Do not use if inner pouches have been opened.
Directions
Cooking Instructions Prep Time: 10 minutes Cook Time: 20 minutes Makes about 3 (1-cup) servings 1 pouch Stir-Fry Rice Noodles 1 pouch Pad Thai Sauce 3 tbsp. vegetable oil, divided 1 egg 4 oz. cubed chicken breasts or peeled and deveined shrimp 1/2 cup fresh bean sprouts 1/4 cup crushed peanuts Lime wedges, fresh red chilles and cilantro (optional). 1. BRING 4 cups water to boil in medium saucepan. Remove from heat. Add Rice Noodles; let stand 6 to 8 minutes or until noodles are soft but firm. Drain. Rinse with cold water. 2. HEAT 1 tbsp. of the oil in wok or large skillet on medium heat. Add egg; cook and stir until scrambled. Remove from skillet. Heat remaining 2 tbsp. oil in skillet. Add chicken; stir fry 3 to 4 minutes or until cooked through. Add softened rice noodles and Pad Thai Sauce; stir fry 3 to 4 minutes until noodles are tender and sauce is absorbed into the noodles. (If noodles are too firm, add 1 tsp. water and continue to stir fry until tender). 3. STIR in bean sprouts and scrambled egg. Sprinkle with peanuts. Garnish with lime wedges, chilies and cilantro if desired.
About the Producer
MCCORMICK & COMPANY
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