Back in the late 80's I used to frequent The Little Garden Chinese restaurant on El Camino in Palo Alto, a Stanford/computer hacker landmark. I don't know that tan-tan mein ever appeared on the menu, but it was fantastic, a mainstay of my grad school diet.
TLG, also known as Tom's, is long gone - even the building has been knocked down - but my craving for their tan-tan mein has not diminished. Other tan-tan recipes I've found, for instance Bruce Cost's, haven't come close. Does anyone know the secret of Tom's delicious version? Thanks.