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Frank's® RedHot®

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GOLDEN CHILE PAD THAI

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Servings: 12

Ingredients:

  • 2 qts. CATTLEMEN'S® Carolina Tangy Gold Barbecue Sauce
  • 1 qt. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/4 cup Lime juice
  • 2 tsp. Cumin
  • as needed Oil
  • 6 qts. Shredded Napa cabbage
  • 3 cups Shredded carrots
  • 3 qts. Shredded cooked chicken
  • 3 cups Bean sprouts
  • 3/4 cup Chopped scallions
  • 3/4 cup Chopped cilantro
  • 4 tbsp. Chopped peanuts
  • 6 qts. Cooked fettuccini

Directions:

  • 2. For each serving, heat oil in wok or large sauté pan and stir-fry 2 cups cabbage, 1/4 cup carrots, 1 cup chicken. Add 1 cup sauce, 1/4 cup sprouts, 1 tbsp. scallions, 1 tbsp. cilantro and 1 tsp. peanuts. Heat thoroughly and serve over 2 cups heated fettuccini.
  • 1. To make the sauce for the pasta combine Gold, RedHot, lime juice, and cumin. Reserve.