Crispy Fish Pad Thai Burrito
A Pad Thai made with our Crispy Southern Flounder lets you roll it into a flour tortilla to launch a unique fusion dish that needs no introduction.
Menu Part
Ingredients
| 2 | Each | Crispy Southern Flounder (Item# 075711) |
| 1 | Each | Tortilla Shell, Large, 10-12 Inch |
| 4 | Ounces | Flat Rice Noodles, Cooked |
| 1 | Tablespoon | Vegetable Oil |
| 1 | Each | Garlic, Cloves, Minced |
| 1 | Each | Eggs, Slightly Beaten |
| 1/4 | Each | Red Bell Peppers |
| 2 | Tablespoons | Roasted Peanuts, Rough Chopped |
| 1/4 | Each | Limes, Fresh, Juiced |
| 2 | Sprig | Cilantro, Rough Chopped |
| 1/2 | Cup | Pad Thai Sauce |
| 2 | Each | Lime Wedges, Fresh |
| 1 | Each | Cilantro Sprigs |
Directions
- Bake or fry the Southern Crispy Flounder according to package instructions and to the internal temperature of 165°F.
- In a large sauté pan add the oil and let it get hot. Add the garlic and the rest of the veggies.
- Push the veggies to the side and scramble the egg and mix with the veggies and noodles. Add the lime juice, peanuts and cilantro and roll into a large tortilla shell and serve hot.
