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

1. Cook the rice noodles in boiling water for 2 to 3 minutes. Shock and set aside for later. Al dente.
2. Combine together the shallots, garlic, ginger, sugar, lime juice, soy sauce, vegetable stock, and chili paste.
3. Heat the oils together and sautè tofu for 2 to 3 minutes.
4. Take the ingredients in step 2 and bring to a boil and cook about 2 minutes. Then thicken with a corn starch slurry.
5. Heat noodles in a steamer for 1 to 2 minutes and add tofu and sauce and serve. Garnish with peanuts and green onions.

Recipe from Craig Mombert, executive chef, Davidson College Dining Service.