Products used in this recipe
Pad Thai Rice
Yield: 16 Servings (1 cup each)
Yield: 16 Servings (1 cup each)
A perfect dish for students and kitchen staff; easy to prepare but absolutely delicious! It's packed with rice, veggies, and chicken, then tossed with a delectable sauce and served with sriracha, peanuts, and cilantro.
Preparation Instructions:
Step 1
The day before service, thaw quinoa and vegetable blend, chicken, and corn under refrigeration overnight.
Step 2
In a small bowl, whisk to combine soy sauce, lime juice, brown sugar, and sriracha. Set aside.
Step 3
Heat a tilt skillet over medium heat. Once hot, add oil. When oil is shimmering, add quinoa and vegetable blend, chicken, and corn. Sauté 6-8 minutes, stirring occasionally. Add sauce and stir to combine. Remove from heat.
Step 4
For service, use a #4 disher or two #8 dishers, portion 1 cup into each bowl. Top with #100 scoop (2 tsp.) peanuts (optional) and 1 tsp. chopped cilantro.
Meal Components
2 oz. m/ma, 1 oz. eq. WGR grain, 1/8 cup beans & peas (legumes), 1/4 cup other vegetable
