Chick’n Pad Thai

This recipe was developed by chefs at Washington State University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 2

Ingredients

1 Teaspoon Olive Oil
.31 Pounds Plant Strength Chick’n Bites
.25 Pound Shallot, minced
.06 Pound Garlic, chopped
2 6 oz ladle Pad Thai Sauce (recipe below)
0.31 16-ounce package Pad Thai Rice Noodles, dry
.12 Pound JUST Egg
.25 Pound Bean Sprouts
.03 Pound Cilantro
2 Lime Wedges
.01 Pound Nuts Chopped, Roasted, and Salted

Preparation

1. Prepare the Pad Thai Rice Noodles: Boil water and pour over noodles in proper container. Let sit for 15 minutes. Drain and rinse. Reheat for service.
2. Heat oil in a pan.
3. Add shallot, cook until translucent. Add the garlic and continue cooking until fragrant.
4. Add chicken and sauté for 2 minutes. Move all product to the side of the pan.
5. Add additional oil to pan if needed and add JUST eggs, cook to scramble and incorporate.
6. Add noodles and sauce, cook for an additional two minutes.
7. Plate and garnish with beansprouts, lime wedge, cilantro, and peanuts.

Pad Thai Sauce

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving Size: 6 ounce spoodle

Ingredients

0.07 Pound Tamarind Paste
0.15 Pound Sauce Chili Sweet Thai
0.15 Pound Hoisin Sauce
0.07 Pound Soy Sauce
0.15 Pound Granulated White Sugar
0.15 Pound Water

Preparation

1. Combine all ingredients well. If tamarind paste is giving any difficulty, use a blender.
2. Hold for service.