Friday, August 3, 2012

Easy Vegetarian Pad Thai

1 package mung bean noodles (cooked to package directions)
1/2 cup matchstick carrots
1 can sliced waterchestnuts
1 can shiitake mushrooms
1 cup mung bean sprouts
1/2 cup snow pea pods thinly sliced
1/2 cup thin sliced green onions
1/2 cup raw cashews
Olive oil for cooking about 2 tbsp
1 to 1 1/2 tbsp fish sauce
1/2 cup Bangkok Padang peanut sauce

What to do:
In large skillet heat oil. Toss in all ingredients except mung bean noodles and stir fry until veggies are tender. Toss with noodles. Add a few raw bean sprouts just before serving.

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