Pad Thai

10 oz. pad thai noodles (Sen Chan)
8 cups cold water
1/4 cup olive oil
2-3 cloves finely chopped garlic
about 1/2 to 1 cup each broccoli pieces, sliced onions, sliced snow peas, diced celery, julienned carrots, diced red bell pepper, 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 oz. fresh bean sprouts
2 tablespoons thinly sliced leeks

In large bowl soak noodles in cold water 45 minutes. Drain in a colander and set aside. Heat oil in large skillet over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add vegetables and stir fry 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper, and reserved drained noodles. Stir constantly to heat through. Transfer to a platter and sprinkle with bean sprouts and leeks. Serve.


Pasta Thailand Vegetable Dishes Vegetarian