Pad woon sen

4 servings

Ingredients

Quantity Ingredient
Shimizu BWHT68A
⅓ cup Oil
½ cup Shrimp -- *
1½ teaspoon Garlic -- minced
1 pack Bean threads (Woon Sen) --
(1 8oz); **
½ cup Canned straw mushrooms: ***
⅓ cup Carrots -- thinly sliced
⅓ cup Canned baby corn -- ****
3½ tablespoon Light soy sauce(See Aew
Sai)
1½ teaspoon Sugar
2 tablespoons Fish sauce (Nam Pla) or --
To taste
½ cup Green onions -- cut 1\"
Pieces
⅛ teaspoon Ground white or black
Pepper

Directions

(Thai Stir-fry Bean Threads) * Peel and devein the shrimp but leave the tails on. ** Soak bean threads in warm water until soft, drain and cut crosswise into 4 equal parts. *** Rinse and drain the mushrooms and cut each in half. **** Rinsed, drained and sliced crosswise.

In a wok or a large fry pan, brown garlic in 1 tbsp of oil over high heat. Add shrimps and saute until cooked (about 2 mins). Transfer the shrimps to a plate and set aside. Heat the rest of the oil and add all the vegetables except the green onions. Saute for 2-3 mins. Stir in the bean threads and mix well. Add a little water if necessary.

Return the shrimps to the mixture, add seasonings and mix well.

Sprinkle green onions and heat through. Serve hot--alone or with rice. NOTE: Sliced chicken or pork may be used instead of shrimps.

One or two eggs may also be added if desired.

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