Thai glass noodle with shrimps

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

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.

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

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.