A brisk stir-fry that comes together in the time it takes the noodles to soften. The Kikkoman mix is the backbone here, so you are free to layer in what looks good from your crisper and protein drawer.

Serves 2. 20 minutes, 18 at the stove.

About 560 calories a serving, 28 g protein, 65 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Soak 4 ounces of rice noodles in room-temperature water until they bend without breaking, about 10 minutes.
2. Set a large skillet or wok over medium-high heat and add 2 tablespoons oil. Mince 2 cloves garlic into the hot pan and cook, stirring, for 30 seconds until fragrant. Add 6 ounces shrimp and cook, turning once, until they turn pink, about 4 minutes total.4 min
3. Push the shrimp to the side of the pan and crack 2 eggs into the empty space. Scramble them with a wooden spoon until just set, then toss with the shrimp.2 min
4. Drain the noodles and add them to the pan along with 3 tablespoons Kikkoman pad thai seasoning mix. Toss everything together over the heat for 2 to 3 minutes, adding a splash of water if the noodles stick, until the noodles are tender and coated.3 min

Note Swap shrimp for tofu or chicken if you prefer. Leftovers keep in an airtight container for two days, reheated gently in the pan with a splash of water. Serve with lime wedges, fresh cilantro, and crushed peanuts on the side.