Yield: 150 servings 20 lbs. rice noodles 2 lbs. shallots, fine dice 3 ozs. garlic, chopped 2 ozs. ginger purèe or fresh ginger 40 ozs. sugar 16 ozs. lime juice 40 ozs. soy sauce 1/2 gal. vegetable stock 4 ozs. chili paste to sautè sesame oil to sautè vegetable oil 1 case tofu, extra firm, diced 1 can peanuts to garnish green onions Cook the rice noodles in boiling water for 2 to 3 minutes. Shock and set aside for later. Al dente. Combine together the shallots, garlic, ginger, sugar, lime ...
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