YIELD: 6 servings

12 oz. prepared Pad Thai sauce
1 lb. + 8 oz. rice noodles, cooked according to directions
2 Tbsps. vegetable salad oil
¾ cup fresh red onions, sliced thin
2 Tbps. fresh garlic, minced
¾ cup pasteurized liquid eggs
¼ cup + 2 Tbsps. fish sauce
6 oz. shrimp, raw, peeled, deveined (71-90 ct.)
6 oz. fresh carrots, julienne
¾ cup fresh green onions, cut into 2" pieces
6 oz. shredded green cabbage
¼ cup + 2 Tbsps. dry roasted peanuts

1. Prepare Pad Thai sauce and noodles according to directions. Hold refrigerated at internal temperature of 40°F or below for use.

2. For exhibition cooking, heat a saute pan or wok on an induction cooker at 440°F.

3. Per serving, add 1 tsp. oil to pan. Add 2 Tbsps. onions and 1 Tbsp. garlic. Stir fry for 10 seconds or until aromatic.

4. Add 2 Tbsps. eggs. Swirl in pan. Add 1 Tbsp. fish sauce around the edges of pan to caramelize it.

5. Add 5 shrimp (1 oz.), a 2 oz. ladle of Pad Thai sauce, 1 cup (4 oz.) rice noodles, and 1/4 cup (1 oz.) carrots. Stir fry for 1 minute or until shrimp are cooked through.

NOTE: Flip noodles over, using a long spoon (not tongs), so they soften and soak up the sauce.

6. Transfer Pad Thai to plate, pulling shrimp to the top. Garnish with onions, cabbage and chopped peanuts. Serve immediately.

Chef's Tip from Mai Pham: The correct noodles for salad rolls are straight rice sticks, available as S, M and L. Buy the medium for use in salad rolls and for ‘bun’ noodle dishes. Do not use rice sticks that are wiry, as they cook up limp and don't stick together.

Shelf Life: If left over, do not reuse. Photo and recipe: Mai Pham/Sodexo