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Pad Thai
Yield/
Servings: 20
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AMOY Lo Mein Noodles |
5 lb |
| Cooked shrimp or chicken |
2 1/2 lbs |
| fish Sauce |
2 1/2 cups |
| Bean sprouts |
4 lbs
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| Scallions, finely chopped |
10 cups |
| Sugar |
1 1/4 cups |
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Rice Wine
Vinegar |
1 1/4 cups |
| Cayenne or Red pepper flakes |
1 tbsp |
| Peanut Oil |
2 cups |
| Minced Garlic |
1 cup |
| Large Eggs |
8 |
| Chopped roasted peanuts |
2 1/2 cups |
| Mince fresh Cilantro |
2 1/2 cups |
| Fresh Lime juice |
1/2 cup |
| Ketchup |
1/2 cup |
Directions:
1. Blanche noodles in hot water for 30 seconds. Remove and drain excess water.
2. In a small bowl, combine the fish sauce, vinegar, cayenne, and sugar, and stir until the sugar dissolves. Set aside.
3. In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring for 30 seconds. Add the shrimp/chicken and cook until the shrimp/chicken are just cooked through. Transfer to a plate and cover to keep warm.
4. Add the eggs and cook, stirring,
until just set, about 45 seconds. Add the sprouts, scallions, fish sauce mixture, and noodles, and cook, stirring until warmed through. Add the shrimp, peanuts and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and limejuice. Serve immediately.
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