Sunday, June 1, 2008

Pad Woon Sen

SOURCE: Internet with my own changes
Intro: Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle. This is one of MY FAVORITE DISHES to eat in a Thai restaurant. I like it even more than Pad Thai so I had to figure out how to make it and it turned out to be so easy.
1 pack bean thread or mung bean noodles (woon sen)
2 tsp garlic
1 red bell pepper chopped (green bell pepper optional and thinly sliced carrot optional)
1 can baby corn
4 green onions
1 can straw mushroom (or fresh mushroom)
Meat (chicken or shrimp optional); If using eggs, cook eggs seperate and use as meat substitute
4 tblsp Soy sauce
3-4 tblsp fish sauce
1 tsp sriracha
cilantro garnish
Soak the woon sen in warm water until soft (10 minutes). Drain and cut crosswise into 4 equal parts.
To cook meat: Put 1 tblsp oil in large wok. Add garlic and white part of spring onions. When light brown, add chicken or shrimp. Set this aside.
To cook dish Heat rest of oil in the same wok that meat was done and add all vegetables. Save some green onions for end. Add noodles. Toss. Add water as necessary. Return the meat or eggs. Add Fish sauce, Soy, remaining green onion, Sriracha, fresh pepper, salt if needed and sugar per taste only. Garnish with cilantro.

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