This vibrant Thai noodle dish offers a perfect balance of textures and flavors, featuring chewy Pad Thai noodles tossed with a colorful medley of broccoli, carrots, celery, and mushrooms. The sauce, built on a foundation of sweet black bean sauce, fish sauce, and rice vinegar, delivers a rich umami depth with a bright, tangy kick. It&# 226;ÂÂs an ideal weeknight dinner that comes together in under an hour, requiring minimal prep but delivering maximum satisfaction. Serve it hot, garnished with fresh bean sprouts and mint for a refreshing finish. While traditionally containing fish sauce, you can easily adapt this for vegans by substituting soy sauce or a vegan fish sauce alternative. ItâÂÂs a comforting yet healthy meal that the whole family will enjoy.
Thai Vegetarian Noodles
Description
This vibrant Thai noodle dish offers a perfect balance of textures and flavors, featuring chewy Pad Thai noodles tossed with a colorful medley of broccoli, carrots, celery, and mushrooms. The sauce, built on a foundation of sweet black bean sauce, fish sauce, and rice vinegar, delivers a rich umami depth with a bright, tangy kick. It's an ideal weeknight dinner that comes together in under an hour, requiring minimal prep but delivering maximum satisfaction. Serve it hot, garnished with fresh bean sprouts and mint for a refreshing finish.Ingredients
Directions
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Soak Pad Thai noodles in 8 cups of cold water for 45 minutes to soften. Drain thoroughly in a colander and set aside.
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Heat olive oil in a large skillet over high heat until shimmering.
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Add minced garlic to the skillet and sauté, stirring constantly, until lightly browned and fragrant, about 1 minute.
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Add broccoli, sliced onions, snow peas, celery, carrots, bell pepper, and mushrooms to the skillet. Stir-fry for 1 minute until vegetables begin to soften.
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Add the drained noodles, crushed peanuts, fish sauce, black bean sauce, rice vinegar, soy sauce, and white pepper to the skillet.
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Cook, stirring continuously, until the noodles are heated through and well-coated with the sauce, about 2 minutes.
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Remove from heat and stir in the chopped mint leaves.
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Transfer the noodles to a serving platter. Sprinkle with fresh bean sprouts and sliced leeks. Garnish with a mint sprig.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 674.8kcal
- % Daily Value *
- Total Fat 37.2g58%
- Saturated Fat 5.6g28%
- Cholesterol 52.5mg18%
- Sodium 2005.8mg84%
- Total Carbohydrate 71.1g24%
- Dietary Fiber 13.2g53%
- Sugars 11.1g
- Protein 25.2g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe calls for soaking noodles in cold water. For a quicker method, you can briefly blanch the noodles in boiling water for 1-2 minutes according to package instructions, then rinse with cold water to stop the cooking process.
This recipe includes fish sauce, which is not vegetarian. To make this dish fully vegetarian or vegan, substitute the Thai fish sauce with an equal amount of soy sauce or a vegan fish sauce alternative (such as one made from seaweed or mushrooms).
Feel free to customize the vegetables based on what you have on hand. Bell peppers, snap peas, and bok choy are excellent additions.
Serve immediately while hot for the best texture of the noodles and vegetables.
