- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.