YIELD: 6 servings 12 oz. prepared Pad Thai sauce1 lb. + 8 oz. rice noodles, cooked according to directions2 Tbsps. vegetable salad oil¾ cup fresh red onions, sliced thin2 Tbps. fresh garlic, minced¾ cup pasteurized liquid eggs¼ cup + 2 Tbsps. fish sauce6 oz. shrimp, raw, peeled, deveined (71-90 ct.)6 oz. fresh carrots, julienne¾ cup fresh green onions, cut into 2" pieces6 oz. shredded green cabbage¼ cup + 2 Tbsps. dry roasted peanuts 1. Prepare Pad Thai sauce and noodles according to ...

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