A quick stir-fry built on the Archer Farms sauce, with shrimp and whatever vegetables will char fast in a hot pan. Rice noodles absorb the spiced sauce, and the whole thing comes together while water boils.

Serves 2. 25 minutes, 20 at the stove.

About 2020 calories a serving, 58 g protein, 390 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to boil and cook 6 oz rice noodles until just tender, about 4 minutes; drain.5 min
2. While noodles cook, heat 2 tablespoons oil in a large skillet or wok over high heat until smoking, then add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 10 oz peeled shrimp and cook, stirring often, until pink and nearly cooked through, about 2 minutes.
3. Pour the entire bottle of Archer Farms pad thai sauce into the skillet and bring to a simmer, tilting the pan to coat the shrimp, about 1 minute.1 min
4. Add the cooked drained noodles to the skillet and toss constantly until every strand is coated and heated through, about 2 minutes; the sauce will thicken slightly as it cooks. Taste and add salt and pepper as needed.2 min

Note Swap shrimp for 6 oz sliced chicken thigh or add a cup of sliced bell pepper and snap peas to the pan with the garlic. Leftovers keep in a closed container in the fridge for two days and rewarm gently over low heat with a splash of water. Serve with lime wedges and crushed peanuts on the side.