Title: Thai Vegetarian Noodles
Categories: Oriental Pasta Vegetable
Yield: 8 Servings
| 10 | oz | Pad Thai noodles |
| 1/4 | c | Olive oil |
| 2 | ts | 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 | tb | Crushed unsalted peanuts |
| 2 | tb | Thai fish sauce |
| 2 | tb | Thai sweet black bean sauce |
| 1 | tb | Rice vinegar |
| 2 | ts | Soy sauce |
| 1 | ts | White pepper |
| 2 | tb | Chopped mint leaves, plus |
| | | 1 sprig mint |
| 1 | c | Fresh bean sprouts |
| 2 | tb | 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 & 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, 5/25/92.