Thai Vegetarian Noodles

Recipe Ingredients

10 oz	284g	Pad thai noodles
1/4 cup	59ml	Olive oil
2 teaspoons	10ml	Minced garlic
1 cup	146g / 5.1oz	Broccoli florets
3/4 cup	46g / 1.6oz	Sliced onions
2/3 cup	157ml	Sliced snow peas
1/2 cup	55g / 1.9oz	Diced celery
1/4 cup	27g / 1oz	Julienned carrots
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/4 cup	36g / 1.3oz	Diced mushrooms
3 tablespoons	45ml	Crushed unsalted peanuts
2 tablespoons	30ml	Thai fish sauce
2 tablespoons	30ml	Thai sweet black bean sauce
1 tablespoon	15ml	Rice vinegar
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	White pepper
2 tablespoons	30ml	Chopped mint leaves - plus
1 section		Mint
1 cup	160g / 5.6oz	Fresh bean sprouts
2 tablespoons	30ml	Thinly sliced leeks

Recipe Instructions

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:
Pil, Diabetic Cooking (1996:34)

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