Pad Ka Prow

24 Servings – Serving size: 1 bowl

Gluten-free • Vegan

NSLP/SBP CREDITING INFORMATION: A 3/4 cup serving with 3/4 cup brown rice provides: 2 oz MMA, 3⁄8 cup other vegetable, 1⁄8 cup red/orange vegetable, and 1.5 oz equivalent grains.

 

Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Original Blend

2 lbs Mushrooms (Cremini or White Button)

1.5 cups Cooking oil

2.5 cups water

1/2 cup Ginger, minced

1 cup Garlic, minced

0.35 lb Onion, medium dice

1.4 lb Red Bell Peppers, medium dice

1.5 lbs Green Beans, 1⁄4” slice

1.5 Tbsp Thai Chile, sliced thin (optional)

6 cups Thai Basil leaves

12 stalks Green Onion, sliced (separate greens and whites)

3/4 cup Soy Sauce, low-sodium

3/8 cup Vegetarian Fish Sauce

3/4 cup Brown Sugar

18 cups Cooked Rice

Instructions

  1. Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.

  2. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.

  3. Stir in Adda Mix and mix well.

  4. Dice mushrooms into roughly ¼” pieces and add into prepared mixture.

  5. Stir 1⁄2 cup of cooking oil into the prepared mix. Spread the mix out evenly on the sheet pan. Bake for 15 minutes, stir and cook 10 minutes more until browned.

  6. Mix low-sodium soy sauce, vegetarian fish sauce and brown sugar in a small mixing bowl.

  7. Tilt Skillet / Rondeau Instructions (preferred method):

    Heat a rondeau pan or tilt skillet to medium high heat. Add remaining 1 cup oil. Add onion, ginger, garlic and scallion whites. Once garlic begins to brown, add the green beans and red bell peppers. Sauté for 3-5 minutes, until tender.

    Add sauce and mix evenly. Fold in Adda Veggie crumble then remove from heat and add basil, stirring together until basil is wilted.

    Baking Instructions:

    Pre-heat oven to 375°F and line 1 sheet pan with parchment paper. Toss ginger, garlic, onion, scallion whites, red bell peppers, green beans and thai chili in 1 cup of oil and roast for 20-25 minutes, until tender.

    Mix cooked Adda Veggie crumble, roasted vegetables and sauce in a hotel pan. Bake for 3-5 minutes or until internal temperature reaches 145°F. Remove from oven and stir in chopped basil.

  8. Serve 3⁄4 cup pad ka prow with 3⁄4 cup cooked brown rice and garnish with scallion greens.

    Critical Control Point: Hold Adda Veggie crumble for hot service at 135°F or higher.