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


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


  1. Bake or fry the Southern Crispy Flounder according to package instructions and to the internal temperature of 165°F.
  2. In a large sauté pan add the oil and let it get hot. Add the garlic and the rest of the veggies.
  3. 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.

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