Wok Tossed Eel with Turmeric and Glass Noodles: Luong Xao Lan

Ingredients

• 1 3/4 ounces bean thread (glass) vermicelli
• 3 dried wood ear mushrooms
• 1/2 teaspoon hot Thai curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon chilli flakes
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 onion, 1/2 diced, 1/2 cut into wedges
• 1 lemongrass stem, white part only, finely diced
• 14 ounces eel fillets, boned with skin on, cut into 1-inch pieces
• 3 tablespoons coconut milk
• 2 tablespoons roasted peanuts, crushed
• 1 bunch rice paddy herb, roughly sliced
• 1 bunch sawtooth coriander (cilantro), roughly sliced
• 2 bird's eye chillies, finely diced
• Soy sauce, for dipping

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