Ingredients
- 1 bean sprouts (fresh)
- 1 sprig mint
- 5/8 c snow peas (sliced)
- 1 c broccoli florets
- 3/4 c onions (sliced)
- 10 oz pad thai noodles
- 1/4 c olive oil
- 1/2 c celery (diced)
- 1/4 c bell pepper (diced red)
- 1/4 c carrots (julienned)
- 1/4 c mushrooms (diced)
- 2 t thai fish sauce
- 2 t thai sweet black bean sauce
- 2 t soy sauce
- 3 t peanuts (crushed unsalted)
- 2 t garlic (minced)
- 2 t thinly leeks (sliced)
- 1 t pepper (white)
- 1 t rice vinegar
- 2 t mint leaves (chopped)
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.