Yum Woon Sen [Spicy cellophane noodle salad]

Yum Woon Sen

Ingredients: 120g packet of dry cellophane noodles (woon sên) 1/2 dozen medium size shelled and deveined prawns 1/4 cup (50g) chopped pork (optional) 1 tbs peanut oil 2 cloves of garlic, minced 1/4 cup clear chicken stock 4 tbs freshly squeezed lime juice 3 tbs fish sauce 1/2 tsp sugar two (or three if you like it really hot) green or red Thai chillies, chopped (or substitute 1/2 tsp red chilli flakes) 2 or 3 shallots, sliced into thin half rings 1 green onion, chopped 1 tbs fresh chopped coriander leaves, plus a few whole sprigs for garnish green or red lettuce leaves

Directions: Soak the woon sen in warm (not hot) water for about 20 minutes, and when soft, drain and set aside. In a sauté pan or small wok, fry the chopped garlic in peanut oil till it turns light brown. Remove browned garlic and set aside. Add pork and stir fry for about half a minute, then add stock, lime juice, fish sauce and sugar. Stir fry for another 30 seconds or until the meat is cooked, then toss in prawns. Cook the prawns until they just turn opaque and pink - less than 30 seconds on medium-high heat. Add the noodles, chopped chillies (or chilli flakes), shallots and green onion, and toss over medium-high heat till well mixed and heated. Just before removing from the burner, mix in the reserved browned garlic. Seve on a bed of lettuce leaves with sprigs of coriander as garnish.

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