Recipe courtesy of Luke Nguyen
Print
Total:
58 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 3/4 ounces bean thread (glass) vermicelli
  • 3 dried wood ear mushrooms
  • 1/2 teaspoon hot Thai curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 onion, 1/2 diced, 1/2 cut into wedges
  • 1 lemongrass stem, white part only, finely diced
  • 14 ounces eel fillets, boned with skin on, cut into 1-inch pieces
  • 3 tablespoons coconut milk
  • 2 tablespoons 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

Directions

Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 4-inch 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 diced chilli and soy sauce for dipping.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Wok-Tossed Crab in Tamarind Sauce

Recipe courtesy of Luke Nguyen

Wok Tossed Mud Crab with Sate Sauce: Cua Xao Sate

Recipe courtesy of Luke Nguyen

Wild Shaxi Mushrooms Wok Tossed with Cured Pork

Recipe courtesy of Mr. Ouyang's Kitchen

School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh

Recipe courtesy of Luke Nguyen

Wok-Tossed Langoustines with Sea Beans and Oyster Sauce

Recipe courtesy of Luke Nguyen

Asparagus Wok Tossed with Oyster Mushrooms and Black Fungus

Recipe courtesy of Luke Nguyen

Wok-Tossed Mediterranean Lamb (Wok d'Agneau a la Mediterraneenne)

Recipe courtesy of Luke Nguyen

Cubed Beef Wok Tossed With Black and Green Pepper: Bo Luc Lac

Recipe courtesy of Luke Nguyen

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here