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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 Sprig Mint
1 cup Fresh Bean Sprouts
2 Tablespoon Thinly sliced Leeks
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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 stir-fry 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.
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