Pad Thai

Name: Pad Thai
Ingredients: 6 tablespoons fish sauce; 12 cup rice vinegar (unseasoned); 3 tablespoons tomato paste; 12 cup sugar; 8 ounces rice noodles (Medium Width); 2 eggs; 2 12 tablespoons canola oil; 5 -6 garlic cloves, Minced; 14 cup baby carrots, Julienned; 4 ounces sliced mushrooms; 5 green onions, Chopped; 12 lb boneless skinless chicken breast, Cooked and cut into bite size pieces; 12 lb shrimp, Cooked, Peeled and Deveined (Thawed); 34 cup dry-roasted unsalted peanuts, Coarsely Chopped; 4 ounces bean sprouts; 1 lime, cut into wedges; crushed red pepper flakes (optional)

17 ingredients

13 steps

Ingredients

6 tablespoons fish sauce
12 cup rice vinegar (unseasoned)
3 tablespoons tomato paste
12 cup sugar
8 ounces rice noodles (Medium Width)
2 eggs
2 12 tablespoons canola oil
5 -6 garlic cloves, Minced
14 cup baby carrots, Julienned
4 ounces sliced mushrooms
5 green onions, Chopped
12 lb boneless skinless chicken breast, Cooked and cut into bite size pieces
12 lb shrimp, Cooked, Peeled and Deveined (Thawed)
34 cup dry-roasted unsalted peanuts, Coarsely Chopped
4 ounces bean sprouts
1 lime, cut into wedges
crushed red pepper flakes (optional)

Directions

1

Mix together sauce ingredients and set aside.
2

Prepare Noodles according to package directions, leaving slightly al dente.
3

Scramble eggs and cook completely in large skillet or wok (I coated my pan with non-stick spray and lightly seasoned the eggs with garlic powder).
4

Remove eggs from pan and set aside.
5

Add oil to pan.
6

After heated, add minced garlic, carrots and mushrooms, cook approximately 2-3 minutes.
7

Add sauce mixture to pan, stir to combine.
8

Add green onion, eggs, chicken, shrimp, and peanuts to pan.
9

Cook and stir about 2 minutes, until heated through.
10

Add noodles and bean sprouts to pan.
11

Cook approximately 2 minutes more.
12

Serve with lime wedges to squeeze over the entree.
13

Add crushed red pepper, if desired.