Thai Crispy-Fried Noodles Recipe

by Shirley M. Duran


Preparation time: 30 minutes
Total cooking time: 20 minutes
Serves: 4

Ingredients for Thai crispy - fried noodles recipe:

100 g (3 1/2 oz.) rice vermicelli
2 cups (500ml/16 fl oz.) oil, for frying
100 g (3 1/2 oz.) deep-fried tofu puffs, cut into strips
2 cloves garlic, finely chopped
5cm (2 inch) piece fresh ginger, grated
150 g (5 oz.) pork mince
100 g (3 1/2 oz.) raw prawn meat, finely chopped
1 tablespoon white vinegar
2 tablespoons fish sauce
2 tablespoons soft brown sugar
2 tablespoons chili sauce
1teaspoon chopped red chillies
2 small knobs pickled garlic, chopped
1/4 bunch fresh garlic chives, chopped
1 cup (30 g/1 oz.) coriander leaves

Directions for Thai crispy - fried noodles recipe:

1. Place the vermicelli in a bowl of hot water for 1 minute; drain and allow to dry for 20 minutes. Heat the oil in a wok, add the tofu in two batches and cook for 1 minute or until golden and crisp. Remove from the wok and leave to drain.

2. Add the completely dry vermicelli to the oil in several batches, cooking for 10 seconds or until puffed and crisp. Remove immediately to prevent the vermicelli absorbing too much oil. Drain on paper towels and cool.

3. Drain all but 1 tablespoon of the oil from the wok. Reheat the wok over high heat and add the garlic, ginger, mince and prawn meat. Stir-fry for
2 minutes or until golden brown. Add the vinegar, fish sauce, brown sugar, chili sauce and chillies and stir until the mixture comes to the boil.

4. Just before serving, add the noodles and tofu to the wok and toss thoroughly. Quickly toss through the pickled garlic, the coriander and the chives and serve immediately.

Nutritional Value for Thai crispy - fried noodles recipe:

Protein 8.5 g;
Fat 13 g;
Carbohydrate 17 g;
Dietary Fibre 2.5 g;
Cholesterol 37mg;
Energy 900kj (230cal)