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Food Network Inspirations
Serves four. What's Included: pad thai sauce; rice noodles; vegetable blend. Just Add: eggs, chicken.
PAD THAI SAUCE (WATER, SOY SAUCE [WATER, WHEAT, SOYBEANS, SALT], SUGAR, RICE VINEGAR, ONION, GARLIC PUREE, TOMATO PASTE, CANOLA OIL, MODIFIED CORN STARCH, LIME JUICE CONCENTRATE, CORIANDER, CRUSHED RED PEPPER, NATURAL FLAVOR, XANTHAN GUM), RICE NOODLES (RICE FLOUR, POTATO STARCH, TAPIOCA STARCH), VEGETABLE BLEND (CARROT*, ONION*, RED BELL PEPPER*), *DRIED
CONTAINS: WHEAT, SOY.
What's Inside: vegetable blend (dried: carrots red bell peppers, onions); pad Thai sauce; rice noodles. What You Need: 2 tbsp. Oil; 2 eggs; 1 lb. boneless skinless chicken breasts. Optional Garnish: 1 lime; 1 bunch cilantro. Prep Ingredients: 1. Whisk eggs in small bowl until blended. Squeeze 1 tbsp. lime juice. Chop 2 tbsp. cilantro. Cut chicken into bite-size pieces, sprinkle with salt and pepper. 2. Bring 6 cups water to boil in large saucepan, remove from heat. Stir in rice noodles and vegetable blend; cover. Let stand 8 min., stirring occasionally; drain. 3. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done. 4. Add eggs; cook and stir until set. 5. Add noodle mixture and pad thai sauce; stir. Cook 1 to 2 min. or until sauce is just absorbed. 6. Stir in lime juice and cilantro. Enjoy! Chef's Tips: Stir in 2 tbsp. chopped roasted peanuts before serving.
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