| Gluten-Free, Casein-Free, Soy-Free, Dairy-Free, Egg-Free, Nut-free, Wheat-Free, Yeast-Free
DESCRIPTION: This dish is a robust blend of Pad Thai rice noodles that are intermingled with bright colored vegetables, all of which are swimming in a rich sauce made from coconut milk, Thai fish sauce, lime juice, mint, garlic, basil and a dash of hot sauce. However, it is not spicy at all. It's simply divine.
SIZE: Serves 2 Adults
INGREDIENTS: Rice noodles, coconut milk, water, zucchini, red bell pepper, baby corn, carrots, olives, sherry wine, fish sauce, lime juice, mint, organic chicken bouillon (chicken meat and natural juices, salt, cane sugar, maltodextrin, natural flavor, dried onion, potato starch, dried garlic, turmeric, spice extractives), garlic, cornstarch, basil, hot sauce, ginger root. Contains: Fish
NUTRITIONALS: Serv. Size: 12 oz (340g), Servings: 2, Amount Per Serving: Calories - 430, Fat Cal. - 150, Total Fat - 17g (27%DV), Sat. Fat - 13g (63%DV), Trans Fat - 0g, Cholest. - 0mg (0%DV), Sodium - 710mg (30%DV), Total Carb. - 63g (21%DV), Fiber - 4g (14%), Sugars - 4g, Protein - 7g, Vitamin A (100%DV), Vitamin C (90%DV), Calcium (8%DV), Iron (20%), Percent Daily Values (DV) are based on a 2,000 calorie diet.
COOKING INSTRUCTIONS: Thaw completely. Noodles - Place rice noodles in boiling water and cook for 6-8 minutes, until soft. Then drain noodles. Sauce - Drain any liquid from vegetable bag. Heat one Tbs. of oil in a medium pot over med-high heat. Add vegetables and cook for 5 minutes. Add the sauce and bring it to a boil. Then reduce heat to low, cover, and simmer for 15-20 minutes. Add pasta to sauce and serve. Note: Cooking times may vary. |
