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.