Vegetarian Noodles

Serves: 4
Total Calories: 192


10 ounces pad thai (sen chan) noodles
8 cups cold water
1/4 cup olive oil
2 teaspoons finely chopped garlic
3 ounces broccoli florets (about 1 cup)
3/4 cup sliced red onion
2/3 cup sliced snow pea
1/2 cup diced celery
1/4 cup julienned carrot
1/4 cup diced red bell pepper
1/4 cup diced mushrooms
3 tablespoons crushed unsalted peanuts
2 tablespoons Thai fish sauce
2 tablespoons Thai sweet black bean sauce
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon white pepper
3 ounces fresh bean sprouts
2 tablespoons thinly sliced leeks


In a large bowl, soak noodles in cold water 45 minutes. Drain in a colander and set aside.

Heat olive oil in a large skillet over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper, and mushrooms and stir fry 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper, and reserved drained noodles and cook, stirring constantly, until heated through and well mixed, about 2 minutes. Transfer to a platter, sprinkle with bean sprouts and leeks, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 192
Calories from Fat: 147

This Vegetarian Noodles recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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