Thai vegetarian noodles
Yield: 8 Servings
Ingredients:
- 10 oz Pad Thai noodles
- 1/4 c Olive oil
- 2 ts Minced garlic
- 1 c Broccoli florets
- 3/4 c Sliced onions
- 2/3 c Sliced snow peas
- 1/2 c Diced celery
- 1/4 c Julienned carrots
- 1/4 c Diced red bell pepper
- 1/4 c Diced mushrooms
- 3 tb Crushed unsalted peanuts
- 2 tb Thai fish sauce
- 2 tb Thai sweet black bean sauce
- 1 tb Rice vinegar
- 2 ts Soy sauce
- 1 ts White pepper
- 2 tb Chopped mint leaves plus
- 1 sprig mint
- 1 c Fresh bean sprouts
- 2 tb Thinly sliced leeks
Instructions:
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.
