The ability of Thai cuisine to customize with interchangeable vegetable and protein options makes it a great choice for on-site chefs. Morrison Healthcare’s culinary retail marketing developed the Nice Thai concept with these elements in mind.
Chef Jeffrey Quasha, Director of Retail Culinary Innovation at Morrison Healthcare, said customers are really entering the fast and relaxed global trends, “which continue to drive our innovation and must deliver authentic global dishes and concepts.” .
Designed to be prepared exhibition style, Nice Thai can function as a one-day pop-up or takeover, with chefs creating a spicy tofu pad thai with stir-fried noodles, savory tofu, green onions, scrambled eggs, cabbage, cilantro and a spicy pad Thai sauce.
Other versions of Morrison’s Nice Thai Concept Pad Thai include Chicken and Shiitake Mushroom Pad Thai, Peanut Shrimp and Rice Noodle Salad, Spicy Pickled Cucumber Salad, and Herb Spring Rolls. and vegetables. As you can imagine, using Pad Thai as a stepping stone will give you plenty of menu options.
Find out what the on-site chefs are doing to add to the classic Pad Thai plan.