Pad Thai Fry Dog
For The Dogs:
8 Kayem Beef Hot Dogs
8 hot dog buns
Extra crispy frozen store-bought fries
For the Peanut Sauce:
¼ cup red wine vinegar
2 teaspoons reduced sodium Tamari or Soy sauce
½ teaspoon sesame oil (optional)
2 tablespoons honey
1 clove garlic, minced
½ teaspoon minced fresh ginger
2 tablespoons extra virgin olive oil
⅓ cup organic creamy peanut butter (no sugar added)
Juice from ½ a lime
1 rounded teaspoon Sriracha sauce (less if preferred)
For the Slaw:
½ head purple cabbage, shredded
4 carrots, shredded
4 green onions chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 lime, juiced
¼ cup apple cider vinegar
2 tablespoons fish sauce
1 tablespoon reduced sodium Tamari or Soy sauce
1½ tablespoons honey
1 tablespoon Sriracha (less if preferred)
For the Sriracha Ketchup:
1 cup of ketchup
2 tablespoons Sriracha sauce
For the Garnish:
Fresh cilantro leaves chopped
Green onions chopped
Dry roasted peanuts roughly crushed
For The Slaw & Sauces:
For the peanut sauce, combine all ingredients in a mason jar and ensure lid is tightly sealed. Shake until all ingredients are thoroughly combined.
For the slaw, mix the lime juice, apple cider vinegar, fish sauce, Tamari sauce, honey and Sriracha together. Add the cabbage and carrots and mix well.
For the Sriracha Ketchup, combine ketchup and Sriracha sauce.
To Grill And Assemble:
Bake fries to specified package instructions.
Heat up grill to medium heat (400 degrees).
Score each hot dog 3-4 times on one side.
Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
Toast the hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
Place 1 ounce of slaw on the bun. Add the grilled hotdog and fries. Then drizzle with Sriracha ketchup and Pad Thai Sauce, garnish and enjoy!
The Pad Thai Fry Dog! With tangy cabbage slaw, spicy Sriracha ketchup, creamy peanut satay sauce, & crispy French fries...this dog has it all!
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Sunday, October 23, 2016 - 1:49pm