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

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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