Thai Stir-Fried Vermicelli (Pad Wun-Sen) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Ingredients:
1 (8 ounce) package rice vermicelli |
1 tablespoon canola oil |
1 medium onion, chopped |
1 tablespoon minced garlic |
1 lb lean pork loin, thinly sliced |
1/2 cup dried shrimp |
1 fresh cayenne pepper, thinly sliced |
2 carrots, julienned |
1 teaspoon black pepper |
4 tablespoons fish sauce |
4 tablespoons chopped green onions |
4 tablespoons chopped fresh cilantro |
Directions:
1. Soak rice vermicelli in a bowl of warm water 10 minutes, then drain well; set aside.
2. Soak dried shrimp in 1/4 cup water for 5 minutes; set aside.
3. Heat oil in wok; stir-fry onion and garlic until golden, adding a few drops of water if onion begins to stick (remember this process throughout cooking).
4. Add pork and shrimp in water and stir-fry for 5 minutes.
5. Add cayenne, carrots, black pepper, and fish sauce; cook 2 minutes.
6. Add vermicelli and stir well 1 minute.
7. Garnish with green onion and fresh cilantro.
8. Serve.
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