Recipe for Thai Vegetarian Noodles


10 oz pad thai noodles
1/4 cup olive oil
2 teaspoon minced garlic
1 cup broccoli florets
3/4 cup sliced onions
2/3 cup sliced snow peas
1/2 cup diced celery
1/4 cup julienned carrots
1/4 cup diced red bell pepper
1/4 cup diced mushrooms
3 tablespoon crushed unsalted peanuts
2 tablespoon thai fish sauce
2 tablespoon thai sweet black bean sauce
1 tablespoon rice vinegar
2 teaspoon soy sauce
1 teaspoon white pepper
2 tablespoon chopped mint leaves, plus
1 1 sprig mint
1 cup fresh bean sprouts
2 tablespoon 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.

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