Thai Coconut Pumpkin Ketchup Pad Thai

Serving Size: 2


1 package medium rice noodles
2 tablespoons vegetable oil
3 eggs, beaten
1½ cups fresh bean sprouts
1 bunch scallions; cut small
½ cup Skillet Thai Coconut Pumpkin Ketchup
½ teaspoon thai fish sauce
½ cup chopped peanuts
cilantro, freshly chopped
fried tofu, chicken or shrimp (optional)


Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside. Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don’t stir. Remove from pan and cut in thin strips. Set aside. Sauté scallions and bean sprouts in a little vegetable oil and flash fry. Add fish sauce and Thai Coconut Pumpkin Ketchup and mix well. Add drained noodles and mix again. Add strips of egg and mix. Place on a serving plate and garnish with chopped peanuts, parsley or cilantro, and if desired add cooked tofu, chicken or shrimp.