Copyright Thomas Saaristo  All Rights Reserved
Thai gold with shrimp and cellophane noodles
I go through phases with Thai food. Most times these days I’ll pass; put sometimes I
just need some perfectly-cooked vegetables or a big bowl of any number of Thai soups

This recipe of charmed stock and shrimp with cellophane noodles was inspired by one
of my favorite Thai restaurants

Two 2 ounce packages cellophane noodles
Warm water or stock, for soaking
8 cups chicken stock, homemade or Kitchen Basics brand
2 tablespoons fish sauce, preferably Thai fish sauce
1/2 cup green onion, sliced extremely on the bias
2 teaspoons hot sesame oil, or to taste, preferably Thai hot sesame oil
Scant 1/2 cup loose cilantro leaves, stems removed
3 tablespoons finely slivered garlic, lightly fried in vegetable oil
1 lb 21 – 25 count shrimp, cooked

Place the noodles in a bowl. Cover with warm water or stock and set aside until
softened, 20 minutes. Drain and nest on a cutting board and cut across lengthwise
and then horizontally

Meanwhile, bring the stock to a boil. Add the fish sauce, green onion and hot sesame

To serve, ladle equal portions of the soup into serving bowls. Garnish each with some
cilantro leaves, fried garlic and 2 or 3 shrimp; serve immediately

Serves six