Thai Vegetarian Noodles
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Ingredients
For 4 Person(s)
Ingredients
- 10 Ounces 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 Julienned 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 chile paste with sweet basil
- 1 Tablespoons White Rice Vinegar
- 2 Tablespoons Thin Soy Sauce
- 1 Teaspoon Thai Pepper Powder
- 2 Tablespoon Chopped Mint Leaves
- 1 Sprig Mint
- 1 Cup Fresh Bean Sprouts
- 2 Tablespoons Leeks, thinly sliced
Method for Thai Vegetarian Noodles
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 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, chile 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.