Pad Thai Noodles recipe, Pad Thai Shrimp and Rice Noodles Pan Asian Thai food Recipe for restaurants, foodservice operators and research and development chefs by David Tsang.

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Hot Deli Program

Pad Thai Shrimp Rice Noodles

Pan Asian Food Recipe

Pan Asian Thai noodle recipe with shrimp, Thai basil, bean sprouts, onions, cilantro, peanuts

and rice noodles in a sweet, tangy slightly spicy Pad Thai sauce

		Single Serving Ingredient List:
	3/8 C.	Pad Thai Sauce (See sauce mix below)
	4 oz.	Shrimp, shelled & de-veined, marinated
	6 oz.	Rice sticks (re-hydrated) (2 C.)
	1 oz.	Red onions, sliced 1/4" (1/4 C.)
	1 oz.	Thai basil, sliced (or sweet basil)
	3 oz.	Bean sprouts, fresh (2 C.)
	1 oz.	Green onions, slant cut 2"
	1 Tbsp.	Peanut, roasted, crushed
	1 Tbsp.	Cilantro, chopped
	.6 oz.	Corn oil (2 Tbsp.)
		Garnish with lime wedge

To make Pad Thai Sauce:

5 C. Cilantro Peanut Sauce (Starport 222), 5 C. General Kung Pao Sauce (Starport 345), 5 C.

XOX Sweet Teriyaki (Starport 217), 2-1/2 C. Fish Sauce , 7-1/2 C. Sweet & Sour Sauce (Starport 215). Mix well cover and refrigerate.

Marinate Prawns: For each pound of prawns, thoroughly mix 0.4 oz. (1Tbsp.) Marinade Seasoning

(Starport 356), 0.8 oz. (2-1/2 Tbsp.) oil and 0.8 oz. (2 Tbsp.) water. Add in prawns marinate for 15- 30 minutes.

Instructions:

Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 Tbsp. oil to each 2 lbs. of noodles to prevent clumping. Cover and refrigerate.
See instructions above for mixing Pad Thai Sauce and marinating shrimp.
Add 2 Tbsp. oil to hot griddle or wok and sear shrimp for 1 minute, then add onions. Sauté 30 seconds, add rice sticks, then wine or broth. Cover and let rice sticks steam 1-2 minutes until noodles become translucent.
Add Pad Thai sauce, basil, and ¾ of the bean sprouts (save some for garnish) toss until steaming hot.
Add green onions (save a few pieces for garnish) toss well and remove.
Garnish with remaining green onions, bean sprouts, crushed peanuts, cilantro and a lime wedge.

Note: This recipe uses thick, (wide) rice sticks, thinner rice sticks may also be used and cooks in less time. However; different brands require different cooking times. It is best to test the cooking time for the brand you use.

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