Notes

Value Added Suggestion: Pad Thai Sauce 6 oz. sushi vinegar 6 oz. prepared RC Szechuan Ginger Stir-Fry Sauce Mix 2 oz. tamari sauce 2 tsp. RC Ginger Puree 2 tbls. sugar in the raw ½ tsp. RC Lemongrass Flavor ¼ tsp. RC Kaffir Lime Leaf Extract ½ tsp. sesame oil ½ tsp. crushed red chili flakes (yield – 16 oz.) Blend all ingredients together in a mixing bowl and keep refrigerated until needed.