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October 14, 2011

Thai glass noodle with shrimps

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I have an asian stomach. So I need to eat noodle and rice everyday otherwise my stomach goes on a strike. 🙂
My husband is a white boy from Kansas. Well, he now would rather have asian food then what I call ‘white boy food’. I converted him! yay!

This is the dish I learned in my thai cooking class and it was my instructor’s family recipe. Everybody’s favorite asian dish I make now.  I usually make double batch cause it tastes even better as a leftover next day.

Ingredients
1 pack Glass noodle (Vermicelli noodle)
1 pack black fungus mushroom
1 pack jumbo shrimp (of course you can use fresh ones but I get mine at trader’s joe. Frozen Wild Jumbo Shrimp. Good enough for me!)
3 Tablespoon thai chili paste
2 Tablespoon fish sauce
2 Tablespoon brown sugar
1 Tablespoon lemon juice
2 big cloves garlic
3 Tablespoon vegetable oil (or grape seed oil)
1 bunch chopped cilantro and
1 bunch chopped green onion

Preparation

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1. These are things that you need to get from an asian market.

Glass noodle – Transparent noodle made from mung bean starch, known as ‘diet noodle’ 🙂
Black fungus mushroom – I get them dried at a local asian market. Agh! The chewing pleasure!
Thai chili paste – See the jar above with @#$%$^%$&%^#$# written on it? Just look for a jar with this goofy asian guy on the left side corner.

2. Blanch shrimps, mushroom and noodle and set them aside. What the heck, I use the same pot of boiling water. One less thing to clean up, right? Noodle only takes 1 mins to soften up in a boiling water -Make sure it is al dente, it will cook further later on.

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3. Once blanched mushrooms cool off, cut off hard center in mushrooms. Then Julienne the rest (fancy way of saying cut into long strips)

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4. Make garlic oil by chopping garlic then add to heated vegetable oil in a wok. Cook till slightly brown and oil gets this wonderful garlic aroma. In Low heat! Don’t burn it.

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5. Add mushrooms, shrimps and noodle.

6. Make the sauce: Mix chili paste, fish sauce, lemon juice and brown sugar. I usually taste as I go and adjust the ingredients as my liking.

7. Add the mixed sauce to the wok and mix it alllllll together. Gently.

8. Add A LOT of chopped cilantro and green onions. More the better!!

(I have made this with salmon too. And it was as gooooood!)

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Filed Under: Asian, Fish, Main course Tagged With: asian, glass noodle, mushroom, shrimp

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