Ingredients
- 1 bean sprouts (fresh)
- 1 sprig mint
- 130 gr snow peas (sliced)
- 90 gr broccoli florets
- 85 gr onions (sliced)
- 70 gr pad thai noodles
- 60 ml olive oil
- 50 gr celery (diced)
- 34 gr bell pepper (diced red)
- 32 gr carrots (julienned)
- 22 gr mushrooms (diced)
- 10 ml thai fish sauce
- 10 ml thai sweet black bean sauce
- 10 ml soy sauce
- 8 gr peanuts (crushed unsalted)
- 6 gr garlic (minced)
- 4 gr thinly leeks (sliced)
- 3 gr pepper (white)
- 5 ml rice vinegar
- 1 gr mint leaves (chopped)
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, 0. 0.021739130434783.
