Ingredients
3 pounds Blanched Shrimp, peeled, de-veined, 31/35 count
2 quarts Yellow Onion, thinly sliced
2/3 cup Sliced Garlic
1 pound Bean Sprouts
4 pounds Pad Thai Rice Noodles, cooked
Kosher Salt, as needed
Ground Black Pepper, as needed
Sesame Oil, as needed for sautéing
4 cups Peanut Butter
1 1/2 quarts Red Gold Ketchup
1 cup Soy Sauce
1/4 cup Fish Sauce
1/2 cup Fresh Lime Juice
1/3 cup Red Pepper Flakes
1 1/2 cups Green Onion, sliced
1/2 cup Toasted White Sesame Seeds
1/2 cup Cilantro, rough chop
3 cups Roasted Peanuts, crumbled