The book that started it all!
Pad Woon Sen
3 tbsp vegetable oil
6 cloves garlic, chopped (I put in 10...but who's counting?!)
1 1/2 c. raw shrimp (can use chicken or beef)
8 oz. cellophane noodles (bean thread noodles), soaked in hot water until soft, drained and cut into 3" pieces
2 eggs, beaten
2 tbsp fish sauce
1 tsp ground black pepper
4 tbsp roasted peanuts, coarsely pounded
1 c. bean sprouts
1 heart of celery (4 inches of the bottom of a stalk of celery works great!), finely chopped
1 tbsp cilantro leaves, chopped
In a wok, heat the oil and fry the garlic until golden. Add the shrimp and cook until just turned pink. Place in the noodles, stirring and tossing. Make a hole in the center of the mixture and pour in the eggs. Slowly stir the eggs until set and the break and mix them with the noodles. Season with fish sauce and pepper. Stir in peanuts, bean sprouts and celery and cook until heated through. Garnish with cilantro leaves and serve.
Additional ideas: you can also add in shredded carrots and sliced tomatoes for more vegetable goodness! This recipe lends itself to additions of deliciousness!