Pat Wun Sen ( Stir-fried Bean Thread Noodles )

Pat Wun Sen (Stir-fried Bean Thread Noodles)
1. Heat 3 tablespoons of the oil in a wok or frying pan over medium-high heat. Stir-fry the garlic until light brown, 2 to 3 minutes. Add the meat, and stir-fry until the meat cooks through, 2 to 3 minutes

2. Add the wood ears, carrot and celery. Stir until well mixed. Stir in the noodles, then the stock and mix well. Push the noodles up onto the sides of the pan.

3. Add the remaining oil. Pour in the eggs and scramble them, then mix with the contents of the pan. Stir in the vinegar, fish sauce, sugar, salt, pepper and spring onions. Remove to a serving platter.

Stir-fried Bean Thread Noodles

- 4 tablespoons oil
- 3 cloves garlic, chopped
- 250 g ( 1 cup ) thinly sliced pork, beef or chicken
- 3 tablespoons wood ear mushrooms, soaked 30 minutes and stemmed
- 1 carrot, shredded
- 1 stalk celery, shredded
- 1 100-g ( 3 ½ oz ) package bean thread noodles, soaked 20 minutes, drained, and cut into 5-cm ( 2-in ) lengths
- 60 ml ( ¼ cup ) chicken stock or cold water
- 2 eggs, lightly beaten
- 1 tablespoon vinegar
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 spring onions (scallions), cut into 2 ½ -cm (1-in) lengths