Stir-fried glass noodles

Name: Stir-fried glass noodles
Cuisine: Thai
Ingredients: 100 g/3½ oz glass noodles, soaked in cold water for 20 minutes, then drained; 100 g/3½ oz glass noodles, soaked in cold water for 20 minutes, then drained; ½ teaspoon white caster sugar; 3 tablespoons Thai fish sauce (nam pla); 3 tablespoons Thai fish sauce (nam pla); 1 tablespoon rice vinegar; vegetable oil, for frying; 2 spring onions, trimmed and cut into 2.5 cm/1 inch lengths; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 250 g/9 oz thinly sliced raw chicken; 3 garlic cloves, peeled and finely chopped; 3 tablespoons dried wood ear mushrooms, soaked in warm water for 30 minutes; 3 tablespoons dried wood ear mushrooms, soaked in warm water for 30 minutes; 2 eggs, beaten; 60 ml/2½ fl oz chicken stock; 1 stringed celery stick, shredded and cut into 5 cm/2 inch lengths; 1 carrot, peeled and shredded

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

100 g/3½ oz glass noodles, soaked in cold water for 20 minutes, then drained
3 tablespoons

Asia
Thailand
Pasta
Gluten-free

Method

Cut the noodles into 5 cm/2 inch lengths. Drain the mushrooms and cut off the stems.
Heat some oil in a wok or heavy-based pan and stir-fry the garlic until it is just turning golden.
Add the chicken and stir-fry for a couple of minutes until the meat is cooked and turning brown.
Add the mushrooms, carrot and celery and stir-fry until everythin