Thai Vegetarian Noodles

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Thai Vegetarian Noodles Ingredients

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

Instructions for Thai Vegetarian Noodles

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized

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