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Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
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.