Pad Woon Sen

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Boiling water
7 ounces bean thread vermicelli
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
3 ounces lean pork, thinly sliced
5 ounces small shrimp, peeled and deveined
2 ribs celery, with leaves, finely chopped
3 ounces bean sprouts, lightly blanched
2 tablespoons fish sauce (nampla)
2 tablespoons light soy sauce
2 tablespoons chicken stock
1 teaspoon granulated sugar
Ground white pepper to taste
2 tablespoons cilantro
4 tablespoons roasted peanuts, coarsely crushed
1 lime, quartered

Bean thread vermicelli, also referred to as cellophane, jelly or glass noodles, are very slender, fragile, opaque white noodles made from a combination of mung bean and tapioca starch. Look for packaged bundles of the vermicelli in Asian grocery stores, also the source for fish sauce and light soy sauce. Pour boiling water over noodles and soak for 3 to 5 minutes. Drain. Heat oil in a hot wok and fry garlic until golden. Add pork and stir-fry until meat is opaque. Add shrimp and stir-fry for 1 minute. Add noodles and toss lightly. Add celery, bean sprouts, fish sauce, soy sauce, chicken stock, sugar and white pepper. Heat through and serve on a large platter or in small Asian bowls. Scatter with cilantro and peanuts and serve with lime wedges. Serve with forks and spoons. --- From: ''Noodle'' by Terry Durack Per serving: 420 calories, 20 grams protein, 17 grams fat (percent calories from fat, 36), 48 grams carbohydrates, 60 milligrams cholesterol, 1,319 milligrams sodium, 4 grams fiber

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This page contains a single entry by Kathy published on April 21, 2000 2:57 PM.

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