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Phat Wun Sen Mixed Fried Vermicelli

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  Peanut oil 2 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Red chilies 2 , seeded, sliced diagonally
  Lean pork 1⁄2 Pound, shredded
  Shrimp 1⁄2 Pound, shelled, deveined
  Scallions 8 , cut into 1/4 inch pieces
  Canned bamboo shoots 2 , julienned
  Carrots 3 Small, julienned
  Chinese black mushrooms 12 Small, soaked in hot water for 20 minutes; water squeezed out, stems discarded, thinly sliced
  Fish sauce 2 Tablespoon
  White vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sugar 2 Teaspoon
  Rice vermicelli 1 Pound, soaked in hot water for 10 minutes, then well drained

In a wok, or large frypan, heat the oil over medium heat and cook the garlic and chilies until soft.
Add the pork; cook for 8 minutes, stir-frying.
Stir in the shrimps, scallions, bamboo shoots, carrots, and mushrooms; stir-fry for 5 minutes.
Add the fish sauce, blended seasonings, and the vermicelli; mix well and cook for 2 minutes, or until it is heated through.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2854 Calories from Fat 458

% Daily Value*

Total Fat 51 g78.5%

Saturated Fat 11.9 g59.4%

Trans Fat 0 g

Cholesterol 498.9 mg166.3%

Sodium 5144.9 mg214.4%

Total Carbohydrates 457 g152.4%

Dietary Fiber 25.4 g101.5%

Sugars 49.3 g

Protein 132 g263.4%

Vitamin A 537.4% Vitamin C 121.9%

Calcium 32.1% Iron 59.9%

*Based on a 2000 Calorie diet

Phat Wun Sen Mixed Fried Vermicelli Recipe