Serves: 4
Total Calories: 192

10 ounces pad thai (sen chan) noodles
8 cups cold water
1/4 cup olive oil
2 teaspoons finely chopped garlic
3 ounces broccoli florets (about 1 cup)
3/4 cup sliced red onion
2/3 cup sliced snow pea
1/2 cup diced celery
1/4 cup julienned carrot
1/4 cup diced red bell pepper
1/4 cup diced mushrooms
3 tablespoons crushed unsalted peanuts
2 tablespoons Thai fish sauce
2 tablespoons Thai sweet black bean sauce
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon white pepper
3 ounces fresh bean sprouts
2 tablespoons thinly sliced leeks

In a large bowl, soak noodles in cold water 45 minutes. Drain in a colander and set aside.

Heat olive oil in a large skillet over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper, and mushrooms and stir fry 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper, and reserved drained noodles and cook, stirring constantly, until heated through and well mixed, about 2 minutes. Transfer to a platter, sprinkle with bean sprouts and leeks, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 192
Calories from Fat: 147

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya