The plated entree for 1 is composed of:
1/2 pound prawns
1/2 cup Thai barbecue sauce
6 ounce stir-fry vegetables
4 ounces Pad Thai noodles

Thai Barbecue Sauce
(Yields 4 pounds)
32 ounces shrimp chili paste
28 ounces sweet chili sauce
1 1/2 cup fresh lime juice
1 ounce cilantro
1/2 cup rice wine vinegar

Place all ingredients into a bar blender and pulse on and off. The mixture should not be too pureed.

Prawns
1/2 pound prawns, peeled and deveined
Peanut oil for sautÈing
Peanut oil, as needed

Marinate prawns in Thai Barbecue sauce for at least 1/2 hour but not overnight. Save sauce for plating.
Saute prawns in smoking-hot peanut oil in a wok or saute pan for 8 to 10 minutes.

For vegetables
Combine portions of 1 ounce each:
Olive oil for sauteing
Asparagus
Broccolini
Cherry Tomato
Yellow teardrop tomato
Leeks
Sugar snap peas
Baby Carrots
Shiitake mushrooms
Oyster mushrooms
Button mushrooms

Heat oil in saute pan. Saute vegetables until crisp-tender. Season with salt and pepper.

Pad Thai Noodles
(Serves 4)
1 pound Pad Thai noodles
3 cups fish sauce
24 ounces sugar
1 cup fresh lime juice
2 cups tamarind juice

Soak noodles in water overnight and drain.
For sauce, combine fish sauce, sugar, lime and tamarind juices and mix well.

To serve
Cilantro
Black sesame seeds
White sesame seeds

Drizzle reserved Thai barbecue sauce on serving plate. Top with Pad Thai noodles, then vegetables. Arrange prawns on top. Garnish with cilantro and sesame seeds.