Thai Vegetarian Noodles

[Guest guest]

Thai Vegetarian Noodles

 

10 ozs. Pad Thai noodles

1/4 c.live oil

2 tsps. 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 tbsps. crushed unsalted peanuts

2 tbsps. Thai fish sauce

2 tbsps. Thai sweet black bean sauce

1 tbsp. rice vinegar

2 tsps. soy sauce

1 tsp. white pepper

2 tbsps. chopped mint leaves, plus

1 sprig mint

1 cup fresh bean sprouts

2 tbsps. 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 and mushrooms, and stirfry

for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce,

white pepper and 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 and leeks and garnish with mint sprig.

Serves 4.

 

 

 

[Guest guest]

What can go in place of the fish sauce?