Recipe: Thai Bowls From The Classic Grill At Madden's On Gull Lake

The Classic Grill at Madden's on Gull Lake shared this recipe for Thai Bowls with WCCO Mid-Morning viewers.

Recipe: Thai Bowls
The Classic Grill at Madden's on Gull Lake

Pad Thai Sauce-
1 c. Rice Wine Vinegar
.5 c. Fish Sauce
2 T. Tamarind purée
1 c. Brown sugar
2 T. Garlic, chopped fine
2 T. Ginger, peeled, chopped fine
1 c. Tamari soy sauce
2 t. Paprika

Put all ingredients in pot on stove & heat to boil. Remove from heat, cool reserve for later.

You can use many different proteins to top your Thai bowl, I recommend sautéed chicken, grilled shrimp, roast pork, or grilled beef.

Prepare the protein of your choice as the sautéed rice noodles do not take long to make.

Sautéed Rice Noodles
1 8.8oz package vermicelli rice noodles, soaked in hot water to soften for 8-10 mins, then cooled in cold running water, and drained for later use
1 c. Pad Thai Sauce (recipe above)
2 each Fresno chili, sliced thinly into rings
.5 c. Scallion, thinly sliced
2 T. Ginger, peeled, chopped fine
2 T. Garlic, chopped fine
4 T. Canola oil

In a large sauté pan on medium heat add canola oil, garlic, & ginger cook 1 min. Add Fresno chili slices, drained cooled rice noodles, scallion, & pad Thai sauce, cook until heated thoroughly. (Optional) add .5 c. Water if noodles absorb all the pad Thai sauce

This recipe makes enough for 4-5 bowls

Garnish your Thai bowls with some of each of the following:
1 c. Crushed peanuts
1 bunch Picked cilantro leaves
1 c. Sliced scallions
.5 c. Sliced mint leaves
Sriracha drizzle for plate
Cooked protein selection of your choice
These garnishes will be enough for 4-5 bowls