Title: Thai vegetarian noodles
 Categories: Oriental, Pasta, Vegetables
      Yield: 8 Servings
 
     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 &
  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.