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.