Lemongrass Seared Pad Thai

Serving: 8-10

Ingredients:

• Veg. Mix
• Bean Sprouts
• Green Onions
• Julienne Won Bok
• Julienne Carrots
• Julienne Snow Peas

• 3/4 of a bottle Fish Sauce
• 1/2 tub Palm Sugar
• 4 Limes (juiced)
• 1 bunch Cilantro (fine chopped)
• 1 T Shrimp Paste w/Bean Oil
• 1/2 t Roasted Red Chili Paste
• 1/2 T Tamarind Paste (re-hydrated in water)
• 1/8 c Rice Wine Vinegar
• 1/2 T Ketchup
• 1/2 c Water
• 1-1/2 Shallots (fine chopped)
• 1/2 t Garlic (minced)

Noodles:
Soak 1 bag at a time of Pad Thai Noodles in warm tap water in a third pan. Cover with plastic and set up in a station.

Cooking Procedures:
Minced Shallots
Minced Garlic
Crushed Peanuts
Whipped Eggs
Sesame Oil

In a medium hot hand wok, add 1 t oil. When oil is hot, add a pinch of garlic and shallots and 2 T eggs. Scramble slightly for approximately 2 seconds. Add small handful of veggie mix, 1-2 oz. noodles and 1 oz. sauce. Stir-fry till noodles are cooked, approximately 1 minute. Add in 2 T peanuts and a pinch of chopped cilantro. TASTE FOR SEASONING.

Shrimp:
1-Shrimp 4 is seared on the flat top, seasoned w/minced lemongrass and S+P. Shrimp should have nice color and be juicy. Place on a share plate and give them to appropriate chef.

Plating:
In a large pasta bowl, place a twisted ball of the noodles in the center of the bowl. Noodles should stand high, not lay flat. Sauce around noodles w/Indonesian Curry Sauce. 4 lemongrass-seared shrimp are arranged on top of the noodles. Black sesame seeds are used as a garnish w/selected sprouts.

Indonesian Curry Sauce:
1 T Garlic (minced)
_ T Shallots (minced)
1 T Ginger (minced)
1 T Lemongrass (minced)
1 T Sesame Oil
_ Onion (small diced)
- Sauté in saucepot till golden brown. Deglaze w/the following
2 T Soy Sauce
1/8 c Fish Sauce
- Reduce a sec.
1 T Tomato Paste
1/8 c Canned Tomatoes
- Roast off in pan to let out flavors. Add the following:
20 oz. Coconut Milk
_ T Kaffir Lime Leaf (dusted)
- Reduce 25% add:
1 T Cilantro (chopped)
1 T Mint (chopped)
-Blend and check seasoning.

Submitted by Roy Yamaguchi of Roy's.