Classic Shrimp Pad Thai

1. This is a high-heat cooking method. Be sure to have all items ready to use, as leaving the dish unattended may burn the food. Please read the instructions in their entirety before starting.
2. Wash and cut the lime into 4 wedges. Wash, dry, and coarsely chop the cilantro. (The stems are tender and can be used.) Wash and cut the snap peas into bite-sized pieces.
3. Place the medium pot on high heat with 5 cups of water. Bring to a boil, and then add the rice noodles. Boil for 20-30 seconds, then drain and set aside until Step 5.
4. Remove the shrimp from the package, rinse with cold water, then pat dry. Place the large sauté pan or wok over high heat and add 1 tablespoon of oil. Add the shrimp, carrots, and snap peas to the pan and sauté for 2 minutes.
5. Move the shrimp and vegetables to one side of the pan, then pour the pasteurized eggs (#1) on the other side. Cook for 1-2 minutes to firm, then stir well to scramble the eggs.
6. Now add the cooked noodles, the Pad Thai Sauce, and the juice of 2 wedges of lime, continually stirring until the entire mixture is coated with sauce. If the mixture sticks, lower the heat to medium and add 2-3 tablespoons of water to the pan. Turn off all heating elements.
7. Divide the noodle mix between 2 bowls. Garnish with cilantro, toasted peanuts, and a wedge of lime.

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.