Pad thai

Name: Pad thai
Yield: 1
Ingredients: 8 kg ▢ flat rice noodle; 3 Tbsp ▢ oil; 3 ▢ cloves garlic , minced; 8 kg ▢ uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces; 2 ▢ egg; 1 c ▢ fresh bean sprout; 1 ▢ red bell pepper , thinly sliced; 3 gal ▢ reen onions , chopped; 1/2 c ▢ dry roasted peanut; 2 ▢ lime; 1/2 c ▢ fresh cilantro , chopped; for the pad thai sauce:; 3 Tbsp ▢ fish sauce; 1 Tbsp ▢ low-sodium soy sauce; 5 Tbsp ▢ light brown sugar; 2 Tbsp ▢ rice vinegar , or tamarind paste*; 1 Tbsp ▢ sriracha hot sauce , or more, to taste; 2 Tbsp ▢ creamy peanut butter* (optional)

0 mins

Total time

1

Serving

18

Ingredients

Enable cook mode

Ingredients

kg▢ flat rice noodle

Tbsp▢ oil

▢ cloves garlic , minced

kg▢ uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces

▢ egg

c▢ fresh bean sprout

▢ red bell pepper , thinly sliced

gal▢ reen onions , chopped

¹⁄₂

c▢ dry roasted peanut

▢ lime

¹⁄₂

c▢ fresh cilantro , chopped

for the pad thai sauce:

Tbsp▢ fish sauce

Tbsp▢ low-sodium soy sauce

Tbsp▢ light brown sugar

Tbsp▢ rice vinegar , or tamarind paste*

Tbsp▢ sriracha hot sauce , or more, to taste

Tbsp▢ creamy peanut butter* (optional)

Directions

Step 1

Cook noodles according to package instructions, just until tender. Rinse under cold water.

Step 2

Make sauce by combining sauce ingredients in a bowl. Set aside.

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