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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.