Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Pad Thai noodles 3 tb Crushed unsalted peanuts
1/4 c Olive oil 2 tb Thai fish sauce
2 ts Minced garlic 2 tb Thai sweet black bean sauce
1 c Broccoli florets 1 tb Rice vinegar
3/4 c Sliced onions 2 ts Soy sauce
2/3 c Sliced snow peas 1 ts White pepper
1/2 c Diced celery 2 tb Chopped mint leaves, plus
1/4 c Julienned carrots 1 sprig mint
1/4 c Diced red bell pepper 1 c Fresh bean sprouts
1/4 c Diced mushrooms 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. MM:MK VMXV03A.

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