| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Vegetarian |
Oriental, Pasta, Vegetables, Vegetarian |
8 |
Servings |
INGREDIENTS
| 10 |
oz |
Pad Thai noodles |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
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 |
tb |
Crushed unsalted peanuts |
| 2 |
tb |
Thai fish sauce |
| 2 |
tb |
Thai sweet black bean sauce |
| 1 |
tb |
Rice vinegar |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
White pepper |
| 2 |
tb |
Chopped mint leaves, plus |
|
|
1 sprig mint |
| 1 |
c |
Fresh bean sprouts |
| 2 |
tb |
Thinly sliced leeks |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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