Name: Easy Pad Thai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 7 ounces (200 g) rice noodles, (Pad Thai noodles); 1 1/2 cups (375 mL) water; 3 Tbsp. (45 mL) packed brown sugar; 3 Tbsp. (45 mL) rice wine vinegar; 7 tsp. (35 mL) Knorr® Taste of Thailand Concentrated Bouillon, divided; 1 tsp. (5 mL) sriracha sauce; 1 pkg. (440 g.) firm tofu, drained, pressed dry and cut into 1-i.n/2.5 cm cubes; 3 Tbsp. (45 mL) vegetable oil, divided; 1 medium shallot, finely chopped; 2 large cloves garlic, finely chopped; 2 large eggs, beaten; 2 green onions, thinly sliced

7 ounces (200 g) rice noodles, (Pad Thai noodles)
1 1/2 cups (375 mL) water
3 Tbsp. (45 mL) packed brown sugar
3 Tbsp. (45 mL) rice wine vinegar
7 tsp. (35 mL) Knorr® Taste of Thailand Concentrated Bouillon, divided
1 tsp. (5 mL) sriracha sauce
1 pkg. (440 g.) firm tofu, drained, pressed dry and cut into 1-i.n/2.5 cm cubes
3 Tbsp. (45 mL) vegetable oil, divided
1 medium shallot, finely chopped
2 large cloves garlic, finely chopped
2 large eggs, beaten
2 green onions, thinly sliced

Place Pad Thai noodles in large bowl and cover completely with hot (not boiling) water; let stand 10 minutes or until softened and pliable. Drain and set aside.
Meanwhile, combine water, brown sugar, rice wine vinegar, 6 tsp. (30 mL) of the Knorr® Taste of Thailand Concentrated Bouillon and sriracha in medium bowl until well blended; set aside.
Gently toss tofu with remaining 1 tsp. (5 mL) Concentrated Bouillon. Heat 2 Tbsp. (30 mL) vegetable oil in large nonstick skillet over medium heat. Add tofu and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove, set aside. Wipe skillet clean if necessary.
Heat remaining 1 Tbsp. (15 mL) vegetable oil in skillet over medium heat and cook shallot 2 minutes. Add garlic and cook 30 seconds. Push shallot mixture to the side of skillet and add beaten eggs; cook by scrambling and breaking into little pieces. Stir into shallot mixture to combine. Add Pad Thai noodles and Bouillon sauce, cook 1 minute stirring constantly, or until almost all liquid is absorbed and noodles are evenly coated, moist and al dente. Add the reserved cooked tofu and scallions; cook 30 seconds to combine.
Serve, if desired, topped with your favorite Pad Thai toppings such as bean sprouts, chopped peanuts, lime wedges, sliced green onions and chopped fresh cilantro.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	450.0
Calcium (g)	225.0 mg
Carbohydrates (g)	57.0 g
Fat (g)	17.0 g
Fiber (g)	2.0 g
Iron (g)	4.0 mg
Potassium (g)	125.0 mg
Protein (g)	15.0 g
Saturated Fat (g)	3.0 g
Sodium (g)	910.0 mg
Sugar (g)	12.0 g
Trans Fat (g)	0.0 g

Tip: Tofu can be replaced with 1 lb. (450 g) boneless skinless chicken breast cut into bite sized strips or 1 lb. (450 g) shrimp, peeled and deveined. Continue as above.