Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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