Wok tossed eel with tumeric and glass noodles (Luong xao lan)
- 50g bean thread (glass) vermicelli
- 3 dried wood ear mushrooms
- 1/2 tsp hot Thai curry powder
- 1/2 tsp turmeric
- 1/2 tsp chilli flakes
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 onion (1/2 diced, 1/2 cut into wedges)
- 1 lemon grass stem, white part only, finely diced
- 400g eel fillets, boned with skin on, cut into 3cm pieces
- 45ml coconut milk
- 2 tbsp roasted peanuts, crushed
- 1 bunch rice paddy herb, roughly sliced
- Coriander leaves, roughly sliced
- 2 bird's eye chillies, finely diced
- Soy sauce, for dipping
2) Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tbsp of water. Mix well and set aside.
3) Heat a wok over a medium heat. Add the oil, garlic, diced onion and lemon grass and stir-fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes. Add the curry powder mixture and stir-fry for 1 minute, then add the vermicelli, wood ear mushrooms, onion wedges and fish sauce mixture. Toss well, then pour in the coconut milk and stir-fry for 2 minutes.
4) Garnish with peanuts, rice paddy herb and coriander. Serve with jasmine rice, and a bowl of chilli and soy sauce for dipping.