Beef Pad Thai
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enrichedsemolina, dry (Includes foods for USDA's Food DistributionProgram) spaghetti 1 3/4 c., 2 tbsp., 2 1/4 tsp. ‎
- Vegetable oil, palm kernel ‎ 1 tbsp.
- Oil, sesame, salad or cooking ‎ 3/4 tsp.
- Garlic, raw ‎ 1 1/8 tsp.
- Ginger root, raw ‎ 1 1/8 tsp.
- Cabbage, raw shredded 3 tbsp., 2 5/8 tsp. ‎
- Carrots, raw grated 1 tbsp., 2 7/8 tsp. ‎
- Peppers, sweet, green, raw chopped 1 tbsp., 2 7/8 tsp. ‎
- Onions, raw chopped 1 tbsp., 2 7/8 tsp. ‎
- Spices, pepper, black ground < 1/8 tsp.
- Beef Shreds, Sous Vide, 244/2.36oz, 36#, 2M, Comida Vida,470495 ‎ 8 1/4 oz.
- Asian Sauce - CACFP ‎ 3 5/8 oz.
Asian Sauce - CACFP
- Vegetable oil, palm kernel ‎ 1/4 tsp.
- Garlic, raw ‎ 5/8 tsp.
- Ginger root, raw ‎ 1 1/8 tsp.
- Spices, pepper, red or cayenne ‎ 1/4 tsp.
- Sauce, hoisin, ready-to-serve ‎ 7/8 tsp.
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1/3 c., 1 1/3 tsp. ‎
- Honey ‎ 5/8 tsp.
- Lime juice, raw ‎ 2 1/4 tsp.
- Vinegar, distilled ‎ 2 1/4 tsp.
- Cornstarch ‎ 7/8 tsp.
- Beverages, water, tap, drinking ‎ 1 tbsp., 1 5/8 tsp. ‎
INSTRUCTIONS
- Prepare noodles according to package instructions.
- In a large pan over medium- high heat, add oil, minced garlic, and ginger. Saute for 30seconds. Add cabbage, carrots, peppers, and onions and saute until vegetables are slightly tender about 5 minutes.
- When the mixture is half cooked, add noodles, beef shreds, black pepper, and Asian Sauce (see recipe for Asian Sauce). Stir all ingredients together until noodles are fully coated. Hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enrichedsemolina, dry (Includes foods for USDA's Food Distribution Program) spaghetti 2 qt.
- Vegetable oil, palm kernel ‎ 1/4 c.
- Oil, sesame, salad or cooking ‎ 1 tbsp.
- Garlic, raw ‎ 1 tbsp., 1 1/2 tsp. ‎ ‎
- Ginger root, raw ‎ 1 tbsp., 1 1/2 tsp. ‎
- Cabbage, raw shredded 1 c.
- Carrots, raw grated 1/2 c.
- Peppers, sweet, green, raw chopped 1/2 c.
- Onions, raw chopped 1/2 c.
- Spices, pepper, black ground 1/8 tsp.
- Beef Shreds, Sous Vide, 244/2.36oz, 36#, 2M, Comida Vida, 470495 ‎ 2 lbs., 2 oz. ‎
- Asian Sauce - CACFP ‎ 15 oz.
Asian Sauce - CACFP
- Vegetable oil, palm kernel ‎ 3/4 tsp.
- Garlic, raw ‎ 2 1/4 tsp.
- Ginger root, raw ‎ 1 tbsp., 1 1/2 tsp. ‎
- Spices, pepper, red or cayenne ‎ 5/8 tsp.
- Sauce, hoisin, ready-to-serve ‎ 1 tbsp., 5/8 tsp. ‎
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1 1/2 c.
- Honey ‎ 2 1/4 tsp.
- Lime juice, raw ‎ 3 tbsp.
- Vinegar, distilled ‎ 3 tbsp.
- Cornstarch ‎ 1 tbsp., 5/8 tsp. ‎
- Beverages, water, tap, drinking ‎ 1/3 c., 1 tbsp.,1/8 tsp. ‎
INSTRUCTIONS
- Prepare noodles according to package instructions.
- In a large pan over medium- high heat, add oil, minced garlic, and ginger. Saute for 30 seconds. Add cabbage, carrots, peppers, and onions and saute until vegetables are slightly tender about 5 minutes.
- When the mixture is half cooked, add noodles, beef shreds, black pepper, and Asian Sauce (see recipe for Asian Sauce). Stir all ingredients together until noodles are fully coated. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina,dry (Includes foods for USDA's Food Distribution Program) spaghetti 1 gal., 3 qt., 1 pt. ‎
- Vegetable oil, palm kernel ‎ 1 c.
- Oil, sesame, salad or cooking ‎ 1/4 c.
- Garlic, raw ‎ 1/3 c., 2 tsp. ‎
- Ginger root, raw ‎ 1/3 c., 2 tsp. ‎
- Cabbage, raw shredded 1 qt.
- Carrots, raw grated 1 pt.
- Peppers, sweet, green, raw chopped 1 pt.
- Onions, raw chopped 1 pt.
- Spices, pepper, black ground 1/2 tsp.
- Beef Shreds, Sous Vide, 244/2.36oz, 36#, 2M, Comida Vida, 470495 ‎ 8 lbs., 8 oz. ‎
- Asian Sauce - CACFP ‎ 1 lbs., 14 oz. ‎
Asian Sauce - CACFP
- Vegetable oil, palm kernel ‎ 1 1/2 tsp.
- Garlic, raw ‎ 1 tbsp., 1 1/2 tsp. ‎
- Ginger root, raw ‎ 3 tbsp.
- Spices, pepper, red or cayenne ‎ 1 1/4 tsp.
- Sauce, hoisin, ready-to-serve ‎ 2 tbsp., 1 1/4 tsp. ‎
- Soy sauce, reduced sodium, made from hydrolyzed vegetable protein ‎ 1 pt., 1 c. ‎
- Honey ‎ 1 tbsp., 1 1/2 tsp. ‎
- Lime juice, raw ‎ 1/3 c., 2 tsp. ‎
- Vinegar, distilled ‎ 1/3 c., 2 tsp. ‎
- Cornstarch ‎ 2 tbsp., 1 1/4 tsp. ‎
- Beverages, water, tap, drinking ‎ 3/4 c., 2 1/8 tsp. ‎
INSTRUCTIONS
- Prepare noodles according to package instructions.
- In a large pan over medium- high heat, add oil, minced garlic, and ginger. Saute for 30 seconds. Add cabbage, carrots, peppers, and onions and saute until vegetables are slightly tender about 5 minutes.
- When the mixture is half cooked, add noodles, beef shreds, black pepper, and Asian Sauce (see recipe for Asian Sauce). Stir all ingredients together until noodles are fully coated. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Pasta, whole grain, 51% whole wheat, remaining enriched semolina,dry (Includes foods for USDA's Food Distribution Program) spaghetti 3 gal., 3 qt. ‎
- Vegetable oil, palm kernel ‎ 1 pt.
- Oil, sesame, salad or cooking ‎ 1/2 c.
- Garlic, raw ‎ 3/4 c.
- Ginger root, raw ‎ 3/4 c.
- Cabbage, raw shredded 2 qt.
- Carrots, raw grated 1 qt.
- Peppers, sweet, green, raw chopped 1 qt.
- Onions, raw chopped 1 qt.
- Spices, pepper, black ground 1 tsp.
- Beef Shreds, Sous Vide, 244/2.36oz, 36#, 2M, Comida Vida, 470495 ‎ 17 lbs.
- Asian Sauce - CACFP ‎ 3 lbs., 12 oz. ‎
Asian Sauce - CACFP
- Vegetable oil, palm kernel ‎ 1 tbsp.
- Garlic, raw ‎ 3 tbsp.
- Ginger root, raw ‎ 1/3 c., 2 tsp. ‎
- Spices, pepper, red or cayenne ‎ 2 1/2 tsp.
- Sauce, hoisin, ready-to-serve ‎ 1/4 c., 2 1/2 tsp. ‎
- Soy sauce, reduced sodium, made from hydrolyzed vegetableprotein ‎ 1 qt., 1 pt. ‎
- Honey ‎ 3 tbsp.
- Lime juice, raw ‎ 3/4 c.
- Vinegar, distilled ‎ 3/4 c.
- Cornstarch ‎ 1/4 c., 2 1/2 tsp. ‎
- Beverages, water, tap, drinking ‎ 1 1/2 c., 1 tbsp., 1 1/8 tsp. ‎
INSTRUCTIONS
- Prepare noodles according to package instructions.
- In a large pan over medium- high heat, add oil, minced garlic, and ginger. Saute for 30 seconds. Add cabbage, carrots, peppers, and onions and saute until vegetables are slightly tender about 5 minutes.
- When the mixture is half cooked, add noodles, beef shreds, black pepper, and Asian Sauce (see recipe for Asian Sauce). Stir all ingredients together until noodles are fully coated. Hold hot for service.Â