Thai Vegetarian Noodles

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.

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 674.8

Dietary: Vegetarian

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

Pad Thai noodles
Olive oil
Minced garlic
Broccoli florets
Sliced onions
Sliced snow peas
Diced celery
Julienned carrots
Diced red bell pepper
Diced mushrooms
Crushed unsalted peanuts
Thai fish sauce
Thai sweet black bean sauce
Rice vinegar
Soy sauce
White pepper
Chopped mint leaves
Mint
Fresh bean sprouts
Thinly sliced leeks

Directions

1
Soak Pad Thai noodles in 8 cups of cold water for 45 minutes to soften. Drain thoroughly in a colander and set aside.
2
Heat olive oil in a large skillet over high heat until shimmering.
3
Add minced garlic to the skillet and sauté, stirring constantly, until lightly browned and fragrant, about 1 minute.
4
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.
5
Add the drained noodles, crushed peanuts, fish sauce, black bean sauce, rice vinegar, soy sauce, and white pepper to the skillet.
6
Cook, stirring continuously, until the noodles are heated through and well-coated with the sauce, about 2 minutes.
7
Remove from heat and stir in the chopped mint leaves.
8
Transfer the noodles to a serving platter. Sprinkle with fresh bean sprouts and sliced leeks. Garnish with a mint sprig.

Nutrition Facts

Servings 8 cups

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.

Read it online: https://www.chefs-mate.com/recipe/thai-vegetarian-noodles/