Pad Thai is Amy's mom’s favorite. Pad is the Thai word for stir-fried, but the dish itself is of Vietnamese origin. Pad Thai was adopted by Thailand in the 1940s and soon became a popular food served by street vendors there. In the West it is the most often ordered item on Thai restaurant menus. The traditional Thai sweet and sour flavor forms the basis of Amy's version of this dish with organic rice noodles, tofu, julienned carrots, green onions, broccoli and baked cashews instead of the more commonly used peanuts in the sauce. We’re sure you will find Amy's Pad Thai delicious and most satisfying.

Organic Rice Noodles (organic Rice, Filtered Water, Organic Tapioca Starch), Organic Broccoli, Organic Cane Sugar, Organic Tofu (filtered Water, Organic Soybeans, Magnesium Chloride), Filtered Water, Organic Carrots, Organic Green Onions, Organic Tamari (water, Organic Soybeans, Organic Alcohol [to Preserve Freshness], Salt), Organic Brown Rice Vinegar, Organic Cashews, Expeller Pressed High Oleic Safflower And/or Sunflower Oil, Organic Red Onions. Paprika. Sea Salt. Tamarind Extract, Organic Garlic, Organic Distilled Vinegar. Black Pepper.

Directions: Ovens may vary. Microwave Oven: Make a 1-inch slit in overwrap. Cook on high for 4-5 minutes. Let sit 1 minute. Serve. Conventional Oven: Preheat oven to 375 degrees F. Remove overwrap. Cover tray with foil and place on a baking sheet. Bake for 50-55 minutes. Let sit 1 minute. Serve. Toaster Oven: Remove overwrap and tray. Place in an oven-safe dish. Follow conventional oven directions.

Perishable. Keep frozen.