THAI VEGETARIAN NOODLES

      Title: THAI VEGETARIAN NOODLES
  Categories: Oriental, Pasta, Vegetables, Vegetarian, Thai
       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.
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