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 ...

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. 

Already registered? here.