YIELD: 1 serving
½ oz. sesame oil
4 oz. protein (diced chicken, tofu or shrimp)
6 oz. Pad Thai rice noodles
3 oz. prepared Pad Thai sauce
2 oz. scrambled egg
2 oz. shredded carrot
½ oz. chopped ginger
½ oz. chopped garlic
½ oz. sliced scallion
For garnish:
1 oz. chopped peanut
1 oz. sliced scallion
1 slice lime
1 oz. bean sprouts
1 sprig cilantro
1. In a hot sauté pan add sesame oil, protein of choice, egg, scallion, garlic, ginger and carrot. Saute for 3-4 minutes or until carrot has wilted slightly and protein is warmed through.
2. Drop rice noodles into hot water bath to soften.
3. Add Pad Thai sauce and drained noodles to sauté pan. Saute and coat noodles and combine other ingredients.
4. Arrange noodles on plate. Garnish with peanuts, scallion, lime, bean sprouts and cilantro.
Photo and recipe: In the Nood, University of Virginia Dining/Aramark
