- Yield: 4 Servings
- 1 oz (25 g) dried wood ears
- 2 oz (55 g) dried Chinese mushrooms
- 4 oz (115 g) cellophane noodles
- ½ cup cooked lean ground pork
- 4 oz (115 g) shelled raw shrimp
- 5 fresh red chiles, seeded and thinly sliced
- 1 tbsp chopped fresh cilantro
- 3 tbsp Thai fish sauce
- 3 tbsp lime juice
- 1 tbsp brown sugar
How to Make It
- Put the wood ears and Chinese mushrooms in separate bowls and pour over enough boiling water to cover. Let soak for 30 minutes. After 20 minutes, put the cellophane noodles in a separate bowl and pour over enough hot water to cover. Let the noodles soak for 10 minutes, or according to the package instructions.
- Drain the wood ears, rinse thoroughly and cut into small pieces. Drain the mushrooms, squeezing out as much liquid as possible. Cut off and discard the stalks and cut the caps in half. Pour just enough water into a pan to cover the bottom and bring to a boil. Add the pork, shrimp, wood ears, and mushrooms and let simmer, stirring, for 3 minutes, or until cooked through. Drain well. Drain the noodles and cut them into short lengths with scissors.
- Put the chiles, cilantro, fish sauce, lime juice, and brown sugar in a salad bowl and stir until the sugar has dissolved. Add the noodles and the shrimp and pork mixture, toss well, and serve.