Wok tossed eel with turmeric and glass noodles

Ingredients

• 50 gbean thread (glass) vermicelli
• 3dried wood ear mushrooms
• ½ tsphot Thai curry powder
• ½ tspturmeric
• ½ tspchilli flakes
• 2 tbspfish sauce
• 1 tbspsugar
• 2 tbspvegetable oil
• 2garlic cloves, minced
• 1onion (½ diced, ½ cut into wedges)
• 1lemongrass stem, white part only, finely diced
• 400 geel fillets, boned with skin on, cut into 3 cm pieces
• 3 tbspcoconut milk
• 2 tbsproasted peanuts, crushed
• 1 bunchrice paddy herb, roughly sliced
• 1 bunchsawtooth coriander (cilantro), roughly sliced
• 2bird’s-eye chillies, finely diced
• soy sauce, for dipping

Instructions

Soaking time 20 minutes

Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 10 cm lengths. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.

Combine the curry powder, turmeric and chilli flakes and set aside. In another small bowl, combine the fish sauce and sugar with 2 tablespoons of water. Mix well and set aside.

Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass 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.

Garnish with peanuts, rice paddy herb and sawtooth coriander. Serve with jasmine rice, and a bowl of chilli and soy sauce for dipping.