California Avocado Thai Noodle Salad

FM Staff

YIELD: 48 servings

Thai Dressing:
1 cup soy sauce
3 cups vinegar rice wine
1 cup sugar, granulated
1 cup vegetable oil
5 Tbsps. 1 tsp. sesame oil
5 Tbsps. 1 tsp. crushed red pepper
1 cup mint, chopped
1 cup cilantro, chopped

Asian Peanut Sauce:
2 tsp. garlic, chopped
1 tsp. ginger, chopped
10 Tbsps. soy sauce
14 Tbsps. ketchup
10 Tbsps. water
10 Tbsps. sugar
10 Tbsps. red wine vinegar
1 tsp. crushed red pepper
2 Tbps. 1 tsp. sherry wine
2 cups peanut butter, creamy
8 Tbsps. sesame oil

Thai Noodle Base:
4 lbs. 8oz. pasta vermicelli, dry
2 lbs. 4 oz. cabbage green, shredded
2 lbs. 4 oz. carrots, matchstick
2 lbs. 4 oz. red peppers, julienne
3 lbs. cucumber, peel, seeded
Asian peanut sauce (recipe below)
8 Tbsps. cilantro, chopped
8 Tbsps. lime juice

Salad:
6 lbs. romaine lettuce, shredded
3 lbs. avocado, diced 1⁄2”
1 cup peanuts, chopped
12 Tbsps. cilantro, fresh
6 lime wedges

1. For Thai dressing: Combine all ingredients. Mix well. Reserve for service.
2. For asian peanut sauce. Quickly stir fry garlic and ginger until they start to turn brown. Add remaining ingredients, except sesame oil. Bring to boil, reduce heat and simmer for 5 minutes to a minimum internal temperature of 165°F (for 15 seconds). Stir in sesame oil; reserve.
3. For Thai noodle base: Cook noodles according to manufactures directions, CCP-Cool quickly (per HACCP) to 40'F or below for use within 48 hours. In a bowl combine cooked noodles with the rest of the ingredients. Toss well to coat. Reserve.
4. To assemble salad per portion: Place 2 oz. shredded romaine in 32 oz. salad bowl. Top with 8 oz. of noodle salad, and 1 oz avocado. Garnish with 1 tsp. chopped peanuts, cilantro sprig, and a lime wedge. Serve 2 oz. Thai dressing on the side in a souffle cup.

Recipe by Rich Arakelian, director of culinary operations for Sodexho.

Photo by the California Avocado Commission