What's This?
Serving size 4
Prep Time


1 Tbsp canola oil1 lb uncooked shrimp, peeled, deveined and tails removed1 small red onion, finely diced½ tsp crushed red pepper½ 16-ounce package firm tofu, cut into 1/2-inch cubes2 cup Swanson® Thai Ginger Flavor Infused Broth1 tsp sugar1 tsp cornstarch½ 16-ounce package wide rice noodles, cooked and drained8 oz package fresh bean sprouts chopped fresh cilantro leaves,chopped peanuts and lime wedges (optional)


  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes, stirring occasionally. Remove the shrimp from the skillet.
  2. Add the onion and red pepper to the skillet and cook for 2 minutes, stirring occasionally. Add the tofu and cook and stir for 3 minutes. Stir in 1 3/4 cups broth and the sugar and heat to a boil.
  3. Stir the remaining broth and cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture, shrimp, rice noodles and bean sprouts to the skillet. Cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through. Serve with the cilantro, peanuts and lime wedges, if desired.




Nutrition Facts

Provided by: Swanson

Per Single Serving / Serves 4 Total

  • Calories 476
  • Total Fat 10g
  • Saturated Fat 2g
  • Sodium 1356mg
  • Total Carbohydrates 62g
  • Fiber 4g
  • Protein 33g
  • Cholesterol 187mg
  • Iron 15%
  • Vitamin C 8%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Lunch, Kid-Friendly, Noodles, Shrimp, Tofu, Vegetable, Thai

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