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Ingredients Jump to Instructions ↓

  1. 10 oz 284g Pad thai noodles

  2. 1/4 cup 59ml Olive oil

  3. 2 teaspoons 10ml Minced garlic

  4. 1 cup 146g / 5.1oz Broccoli florets

  5. 3/4 cup 46g / 1.6oz Sliced onions

  6. 2/3 cup 157ml Sliced snow peas

  7. 1/2 cup 55g / 1.9oz Diced celery

  8. 1/4 cup 27g / 1oz Julienned carrots

  9. 1/4 cup 36g / 1 1/3oz Diced red bell pepper

  10. 1/4 cup 36g / 1 1/3oz Diced mushrooms

  11. 3 tablespoons 45ml Crushed unsalted peanuts

  12. 2 tablespoons 30ml Thai fish sauce

  13. 2 tablespoons 30ml Thai sweet black bean sauce

  14. 1 tablespoon 15ml Rice vinegar

  15. 2 teaspoons 10ml Soy sauce

  16. 1 teaspoon 5ml White pepper

  17. 2 tablespoons 30ml Chopped mint leaves - plus

  18. 1 section Mint

  19. 1 cup 160g / 5.6oz Fresh bean sprouts

  20. 2 tablespoons 30ml Thinly sliced leeks

Instructions Jump to Ingredients ↑

  1. Recipe 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.

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