Title: Thai Vegetarian Noodles
Categories: Oriental, Pasta, Vegetables, Vegetarian
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini