Yield – one hotel pan
Ingredients:
4 packages of medium rice noodles – soak in cold water overnight!
6# bean sprouts
2# extra firm tofu – fried and diced
10 each eggs
1 1/2 cup canola oil
2 bunch scallions
cilantro for garnish
1 cup chopped peanuts “roasted, unsalted”
1/2 cup diced dill pickles
3 cups Pad Thai Sauce (see below)
1-2 limes cut in wedges
Pad Thai Sauce – yield 3 cups sauce
Combine all ingredients for sauce, mix well
1/2cup soy sauce (fish sauce if non-vegetarian)
2 Cup lemon juice (tamarind paste if you can get it)
1/2 cup water
2 1/2 cup sugar
8 Tbl. Paprika Powder
1 Tbl. Cayenne Pepper
Salt to taste
Instructions:
Make sure you soak the rice noodles overnight. Drain before using.
Pre-heat flat grill to high temperature (20-30 minutes, you want it HOT)
Pad Thai cooks fast, so have everything ready to go.
Coat HOT grill with oil, add eggs using spatula to break the eggs down like a scrambled egg – immediately turn down the grill heat to medium
Add noodles and begin to toss with the now scrambled eggs, one minute
Add pickles, bean sprouts, tofu, toss for 2 minutes
Add Pad Thai sauce, work fast to mix with noodles evenly and continue to toss everything with noodles until noodles are translucent
Serve with peanuts and lime
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