Thai vegetarian noodles
8 servings
Ingredients
| Quantity | 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 |
| 1 sprig mint | ||
| 1 | cup | Fresh bean sprouts |
| 2 | tablespoons | Thinly sliced leeks |
Directions
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.