Crispy rice noodles (1)

Name: Crispy rice noodles (1)
Cuisine: Thai
Ingredients: 3 tablespoons Demerara or palm sugar; vegetable oil, for frying; 2 tablespoons Thai fish sauce (nam pla); 3 tablespoons Demerara or palm sugar; 1 tablespoon sweet chilli sauce; 2 tablespoons Thai fish sauce (nam pla); juice of 1 lime; 2 tablespoons plum sauce; 3 garlic cloves, peeled and finely sliced; 150 g/5 oz raw tiger prawns, shelled and deveined; 200 g / 7 oz firm tofu, cut into thin strips; 3 red shallots, peeled and finely sliced; 75 g/3 oz rice vermicelli noodles, soaked in cold water for 20 minutes, then drained and dried; 75 g/3 oz rice vermicelli noodles, soaked in cold water for 20 minutes, then drained and dried; 3 spring onions, trimmed and finely chopped; 1 large, fresh red chilli, deseeded and finely sliced

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

75 g/3 oz rice vermicelli noodles, soaked in cold water for 20 minutes, then drained and dried
200 g

Asia
Thailand
Pescatarian
Gluten-free
Pasta
Southeast Asia

Method

Heat enough oil to deep-fry (7–10 cm/3–4 inches) in a wok or heavy-based frying pan to a medium heat. Add the noodles a handful at a time and when they puff up (it takes seconds) turn