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Thai   -   Fried Cellophane Noodles (Pad Woon Sen)   adapted from The Original Thai Cookbook by Jennifer Brennan

  • 3 Tablespoons Olive Oil
  • 6 Cloves Garlic -- finely chopped
  • 2 Pounds Chicken -- cubed
  • 8 Ounces Cellophane Noodles -- soaked in hot water
  • 2 Medium Eggs
  • 2 Tablespoons Fish Sauce
  • 1 Teaspoon Black Pepper
  • 4 Tablespoons Peanuts -- roasted and chopped
  • 1 Cup Bean Sprouts
  • 1 Head Celery -- finely chopped
  • 1 Tablespoon Cilantro
Directions Heat oil in large pan and fry garlic until golden. Add meat and cook until tender. Place in noodles and toss. Make a hole in the center of the mixture and break the eggs into it. Slowly stir the eggs until set and then break up and mix them with the noodles. Season with fish sauce and pepper. Stir in peanuts, bean sprouts and celery. Cook until heated through. Garnish with cilantro and serve.
Serves 4
Time to Make 0:00

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