Pad woon sen

Name: Pad woon sen
Yield: Serves four
Cuisine: Thai
Ingredients: 1 lime, quartered; 4 tbsp roasted peanuts, coarsely crushed; 100 g (3 oz) bean sprouts, lightly blanched; 1 tsp sugar; ground white pepper, to taste; 2 tbsp coriander leaves; 2 tbsp fish sauce (nam pia); 2 stalks of celery with leaves, finely chopped; 2 tbsp light soy sauce; 2 tbsp chicken stock; 3 tbsp vegetable oil; 3 cloves of garlic, finely chopped; 100 g (3 oz) lean pork, finely sliced; 150 g (5 oz) small prawns, peeled; 200 g (7 oz) bean thread vermicelli

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Always a dramatic dish to make because of the appealing see-through nature of the cellophane noodles, this quick and easy stir fry is a popular lunchtime snack throughout Thailand. If the noodles start getting hard to handle, a few snips here and there with a pair of scissors will cut them down to size.

Ingredients

200 g (7 oz) bean thread vermicelli
3 tbsp vegetable oil

Asia
Thailand
Main course
Lunch
Noodles
South East Asia

Method

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 prawns and stir fry for 1 minute. Add noodles and toss lightly.

Add fish sauce, celery, soy sauce, chicken stock, bean sprouts, sugar and white pepper. Heat through and serve on a large platter or in small Asian bo