Recipe - Thai Vegetarian Noodles

10 ounce Pad Thai noodles
One fourth cup Olive oil
2 teaspoon Minced garlic
1 cup Broccoli florets
Three fourths cup Sliced onions
2/3 cup Sliced snow peas
One half cup Diced celery
One fourth cup Julienned carrots
One fourth cup Diced red bell pepper
One fourth cup Diced mushrooms
3 tablespoon Crushed unsalted peanuts
2 tablespoon Thai fish sauce
2 tablespoon Thai sweet black bean sauce
1 tablespoon Rice vinegar
2 teaspoon Soy sauce
1 teaspoon White pepper
2 tablespoon Chopped mint leaves, plus
1 sprig mint
1 cup Fresh bean sprouts
2 tablespoon Thinly cut or sliced up 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini