Thai Vegetarian Noodles
- 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
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.
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.
