Thai Vegetarian Noodles

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2/3 c snow peas; Sliced
2 ts Garlic; minced
1 c Broccoli florets
3 tb unsalted peanuts; Crushed
1/2 c Celery; diced
2 tb Thai fish sauce
2 ts Soy sauce
2 tb Thai sweet black bean sauce
2 tb mint leaves; Chopped, plus 1 sprig mint
10 oz Pad Thai noodles
1/4 c olive oil
3/4 c onions; Sliced
1 tb Rice vinegar
1 c Fresh bean sprouts
2 tb leeks; Thinly sliced
1/4 c carrots; Julienned
1/4 c mushrooms; Diced
1/4 c Red Bell Pepper; diced
1 ts White pepper

Original recipe makes 8



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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