Thai Stir-Fried Vermicelli (Pad Wun-Sen)

• 1 (8 ounce) package rice vermicelli
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 lb lean pork loin, thinly sliced
• 1/2 cup dried shrimp
• 1 fresh cayenne pepper, thinly sliced
• 2 carrots, julienned
• 1 teaspoon black pepper
• 4 tablespoons fish sauce
• 4 tablespoons chopped green onions
• 4 tablespoons chopped fresh cilantro

1. Soak rice vermicelli in a bowl of warm water 10 minutes, then drain well; set aside.
2. Soak dried shrimp in 1/4 cup water for 5 minutes; set aside.
3. Heat oil in wok; stir-fry onion and garlic until golden, adding a few drops of water if onion begins to stick (remember this process throughout cooking).
4. Add pork and shrimp in water and stir-fry for 5 minutes.
5. Add cayenne, carrots, black pepper, and fish sauce; cook 2 minutes.
6. Add vermicelli and stir well 1 minute.
7. Garnish with green onion and fresh cilantro.
8. Serve.

rice vermicelli, canola oil, onion, garlic, lean pork loin, shrimp, cayenne pepper, carrots, black pepper, fish sauce, green onions, fresh cilantro

Taken from www.food.com/recipe/thai-stir-fried-vermicelli-pad-wun-sen-25815 (may not work)