Vegetarian Pad Thai

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