Crispy Oyster and Bacon Pad Thai

Menu Part


12 Each Chef-Dusted Pacific Oysters 18/35 ct. (Item# 053826)
1 Pound Pad Thai Noodles
1 Each Thai Chili, Thinly Sliced
1 Bunch Scallions, Cut Into 2 Inch Length
1 Each Red Onion, Thinly Sliced
1/2 Cup Bacon Lardons, Cooked Crispy
1/2 Cup Bean Sprouts
1/2 Cup Carrots, Julienned
1/4 Cup Radish
2 Tablespoons Peanuts, Crushed
Garnish Cilantro
Garnish Lime Wedge
1 Cup Pad Thai Sauce


  1. Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce
  2. Heat 2 inches of oil in a deep saucepan over moderately heat until 365°F. When the oil is hot, add the oysters to the oil carefully and fry until very crispy and 165°F internal temperature. Transfer with slotted spoon to a paper towel to drain and sprinkle lightly with salt.
  3. Combine the chili, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.
  4. In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled (about 30 seconds).
  5. Add the bowl of ingredients and stir fry for 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add basil and stir to combine well.
  6. Remove from wok and spoon into bowls.
  7. Garnish with lime and cilantro.

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