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|4 servings per container|
|Serving Size: 0.25 package (108 g)|
|Amount Per Serving and/or % Daily Value*|
In This Pack: rice stick noodles; pad Thai sauce. Simply Add: 1 lb chicken, pork or shrimp; 1 egg; 4 scallions; 1 lemon. Restaurant quality. Easy to cook! Just 2 easy steps. Makes 4 servings. Ready in 20 minutes. Made with quality ingredients. Come visit me at facebook.com/mariongrasby or marionskitchen.com for more authentic Thai recipes. Cooking at home is my passion. When I cook for my family and friends I like to keep it tasty, simple and satisfying - and that same philosophy is the inspiration for my Marion's Kitchen food range. I've gathered together the right balance of high quality ingredients, used my traditional recipes and popped everything into one handy little box. Now that you have the essential ingredients at your fingertips, you can focus on the fun part - cooking and eating! - Marion. Recyclable carton. May not be recyclable in your area. Product of Thailand.
Rice Noodles: Rice, Water, Modified Tapioca Starch. Pad Thai Sauce: Sugar, Water, Peanuts, Tamarind, Rice Vinegar, Chives, Dried Shrimp, Radishes, Fish Sauce (Anchovy, Salt, Sugar), Garlic, Shallots, Sesame Oil, Soybean Oil, Oyster Sauce (Water, Oyster, Sugar, Salt, Modified Food Starch), Salt, Dark Soy Sauce (Molasses, Water, Salt, Soybeans, Wheat), Tomato Paste (Tomatoes), Citric Acid.
Contains: peanut, shrimp, anchovy, soy, wheat, sesame seeds.
Recipe Guide: Simply Add: 2 tbsp canola or vegetable oil; 1 lb thinly sliced boneless chicken breast or thighs, pork fillet or whole peeled shrimp; 1 egg, lightly beaten; 4 scallions, white and green parts finely sliced; juice of 1 lemon. Step 1: Place Rice Stick Noodles in a large heat-safe bowl and cover with boiling water. Use a fork to stir and separate noodles. Leave to soak for 5-10 minutes or until softened. Drain noodles and rinse with cold water. Set aside for later. Step 2: In a large skillet or wok, heat oil over high heat. Add meat or shrimp and cook for 2-5 minutes or until cooked through. Push everything to one side of the pan or wok and add egg to the empty side. Let egg set for a minute until it starts to firm up. Now break up the egg and mix it through the meat/shrimp. Add softened rice stick noodles and Pad Thai Sauce into the pan. Use tongs to mix the whole lot together until well combined. Remove from heat and toss in the scallions and lemon juice. Enjoy! Marion's Meal Idea: Serve my Pad Thai as part of a traditional Thai banquet for 4, along with other dishes such as a curry, stir fry and/or Thai salad.
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