Yam Woon-Sen Gung
Thai Glass Noodles With Prawns

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Ingredients - For the Soup
1/2lb fresh prawns, de-veined and shelled
1 tablespoon chopped garlic
1 cup soup stock
2 ounces Woon-Sen (bean thread noodles, soaked in warm water for about 15 minutes.
1/4 cup fish sauce - nam pla
1 cup sliced cabbage or kale
2 spring onions thinly sliced, including the green segment
1/4 cup whole coriander plant --including the root, chopped
About 1 teaspoon Thai pepper powder

For the Marinade
1 tablespoon fish sauce - nam pla
1 tablespoon seasoning soy sauce
1 tablespoon minced garlic
1 teaspoon Thai pepper powder
1 teaspoon rice flour

Method
1. Mix the marinade ingredients,
2. mix with the raw prawns
3. set aside and leave to marinate for 3 or 4 hours.

1. Soak and drain the noodles.
2. Bring the stock to a boil
3. add all the ingredients except the noodles,
4. allow to boil until the prawns turn pink
4. Remove from the heat, pour into a serving bowl
5. add the noodles

(note the immersion in the near boiling soup is enough to cook the noodles).

Serve with the usual Thai table condiments as well as Thai chili powder, and ground peanuts.