Thai Vegetarian Noodles Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Pad Thai noodles,
1/4 cup: Olive oil,
2 tsp: Minced garlic,
1 cup: Broccoli florets,
3/4 cup: Sliced onions,
2/3 cup: Sliced snow peas,
1/2 cup: Diced celery,
1/4 cup: Julienned carrots,
1/4 cup: Diced red bell pepper,
1/4 cup: Diced mushrooms,
3 tbsp: Crushed unsalted peanuts,
2 tbsp: Thai fish sauce,
2 tbsp: Thai sweet black bean sauce,
1 tbsp: Rice vinegar,
2 tsp: Soy sauce,
1 tsp: White pepper,
2 tbsp: Chopped mint leaves, plus
1 sprig: mint,
1 cup: Fresh bean sprouts,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp