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| Thai Vegetarian Noodles |
Ingredients
10 ounce Chantaboon rice stick noodles
1/4 cup vegetable 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 julienne carrots
1/4 cup diced red bell pepper
1/4 cup diced mushrooms
3 tablespoons crushed unsalted peanuts
2 tablespoons fish sauce
2 tablespoons Thai chilli paste with garlic and sweet basil
1 tablespoons white rice vinegar
2 teaspoons thin soy sauce
1 teaspoon Thai pepper powder
2 tablespoon chopped mint leaves
1 sprig mint
1 cup fresh bean sprouts
2 tablespoon thinly sliced leeks
Cooking Instructions
Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside. Heat vegetable oil in a large skillet over high heat. Add garlic and sauté, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stir-fry for 1 minute. Add peanuts, fish sauce, chilli paste, vinegar, soy sauce, pepper powder & 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.
by PCT Thailand |
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