1 pkg Thai Kitchen® Stir-Fry Rice Noodles
1/3 cup (75 mL) tamarind juice or tamarind concentrate
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) rice vinegar
2 tablespoons (30 mL) sugar
1/2 teaspoon (2 mL) paprika (optional)
2 tablespoons (30 mL) vegetable oil
1 tablespoon (15 mL) minced garlic
1/2 pound (250 g) medium shrimp, peeled and deveined or firm tofu, cubed
1 egg, lightly beaten
1/2 cup (125 mL) bean sprouts
1/4 cup (50 mL) coarsely chopped unsalted peanuts
Chopped fresh cilantro
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.