Thai vegetarian noodles

Yield: 8 servings

Measure Ingredient
10 ounces Pad Thai noodles
¼ cup Olive oil
2 teaspoons Minced garlic
1 cup Broccoli florets
¾ cup Sliced onions
⅔ cup Sliced snow peas
½ cup Diced celery
¼ cup Julienned carrots
¼ cup Diced red bell pepper
¼ cup Diced mushrooms
3 tablespoons Crushed unsalted peanuts
2 tablespoons Thai fish sauce
2 tablespoons Thai sweet black bean sauce
1 tablespoon Rice vinegar
2 teaspoons Soy sauce
1 teaspoon White pepper
2 tablespoons Chopped mint leaves, plus
\N \N 1 sprig mint
1 cup Fresh bean sprouts
2 tablespoons Thinly sliced leeks

Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside.Heat olive oil in a large skillet over high heat. Add garlic and saute, stirring, until lightly browned, about 1 minute.

Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper & noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes. Stir in chopped mint. Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.

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