- 50 g bean thread (glass) vermicelli
- 3 dried wood ear mushrooms
- ½ tsp hot Thai curry powder
- ½ tsp turmeric
- ½ tsp chilli flakes
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 onion (½ diced, ½ cut into wedges)
- 1 lemongrass stem, white part only, finely diced
- 400 g eel fillets, boned with skin on, cut into 3 cm pieces
- 3 tbsp coconut milk
- 2 tbsp roasted peanuts, crushed
- 1 bunch rice paddy herb, roughly sliced
- 1 bunch sawtooth coriander (cilantro), roughly sliced
- 2 bird’s-eye chillies, finely diced
- soy sauce, for dipping
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.