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Thai vegetarian noodles

Thai vegetarian noodles
Main Ingredient: Noodles and Pastas Various Vegetables

Cuisine: Eastern and Oriental Chinese Thai

Dietary: Various vegetarian

Special food: Ethnic

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Thai vegetarian noodles ingredients

  • 10 oz Pad Thai noodles
  • 2483527⁄624973141 c olive oil
  • 2 T Minced garlic
  • 1 c Broccoli florets
  • 2483527⁄624973141 c Sliced Onions
  • c Sliced snow peas
  • 2483527⁄624973141 c Diced celery
  • 2483527⁄624973141 c Julienned carrots
  • 2483527⁄624973141 c Diced red bell pepper
  • 2483527⁄624973141 c Diced mushrooms
  • 3 T Crushed unsalted peanuts
  • 2 T Thai fish sauce
  • 2 T Thai sweet black bean sauce
  • 1 T Rice vinegar
  • 2 T soy sauce
  • 1 T white pepper
  • 2 T Chopped mint leaves, plus
  • 1 sprig mint
  • 1 c Fresh Bean Sprouts
  • 2 T Thinly sliced leeks

Cooking Thai vegetarian noodles

1. Soak noodles in 8 cups cold water for 45 minutes.
2. Drain in a colander and set aside.
3. heat olive oil in a large skillet over high heat.
4. Add garlic and saute, stirring, until lightly browned, about 1 minute.
5. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute.
6. 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.
7. Stiri in chopped mint.
8. Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig.
9. Recipe from tommy tang, new yorker magazine, 5/25/92.


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