Asian Pad Thai
Chef Max Hardy
Plant-based chicken tenders add protein and textural interest to Chef Max Hardy’s version of pad Thai. The dish gets an authentic spin with Asian fish sauce, peanuts and rice noodles.
24 frozen homestyle plant-based chicken tenders
6 packs or 12 cups rice noodles
¼ cup canola oil
¼ cup sesame oil
1 bunch broccoli, chopped
1 red bell pepper, julienned
2 tbsp. rice vinegar
¾ cup Asian fish sauce
1 cup bean sprouts
2 carrots, julienned.
1 bunch cilantro, chopped
½ cup teriyaki sauce
1 cup chopped peants
1 cup chopped green onions
- Preheat oven to 400 F. Place tenders on sheet pan and heat 12-14 minutes, turning over halfway through. Cook to an internal temperature of 165 F. Cut cooked tenders into bite-size pieces.
- Bring a large pot of water to a rolling boil, add rice noodles and boil for 2 minutes. Remove from heat and let sit in hot water for 3 minutes; strain noodles and rinse with cold water. Set aside.
- In wok, heat bring canola oil and sesame oil over high heat. Add cut-up tenders, broccoli and peppers; cook for 2 minutes. Remove from wok and set side.
- Add eggs to remaining oil and scramble. Add drained rice noodles to wok, along with the rice vinegar, fish sauce, bean sprouts, carrots, cilantro and teriyaki sauce; toss with tongs until well combined. Fold in cooked peppers, broccoli and tenders. Transfer to serving bowls and garnish with peanuts and green onion.
Photo courtesy of MorningStar Farms Incogmeato