THAI VEGETARIAN NOODLES

Servings: 8
Ingredients:

10 oz Pad Thai noodles
1/4 c  Olive oil
2 t  Minced garlic
1 c  Broccoli florets
3/4 c  Sliced onions
2/3 c  Sliced snow peas
1/2 c  Diced celery
1/4 c  Julienned carrots
1/4 c  Diced red bell pepper
1/4 c  Diced mushrooms
3 T  Crushed unsalted peanuts
2 T  Thai fish sauce
2 T  Thai sweet black bean sauce
1 T  Rice vinegar
2 t  Soy sauce
1 t  White pepper
2 T  Chopped mint leaves, plus
1 sprig mint
1 c  Fresh bean sprouts
2 T  Thinly sliced leeks

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 and mushrooms, and stirfry
for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy
sauce, white pepper and 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 and leeks and garnish with
mint sprig. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92.

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