Crispy rice noodles (2)

Name: Crispy rice noodles (2)
Cuisine: Thai
Ingredients: 1 large, fresh red chilli, deseeded and finely chopped; 2 tablespoons soft brown sugar; 1 bunch of fresh coriander, chopped, to garnish; vegetable oil, for deep-frying; 2 tablespoons Thai fish sauce (nam pla); 1 tablespoon rice vinegar; 2 tablespoons chilli sauce; 2 tablespoons Thai fish sauce (nam pla); 100 g/3½ oz raw tiger prawns, shelled, deveined and finely chopped; 150 g/5 oz minced pork; 2 garlic cloves, peeled and finely chopped; 3.5 cm/1½ inch piece fresh root ginger, peeled and grated; 100 g/3½ oz rice vermicelli noodles, soaked in cold water for 20 minutes, then drained and dried; 100 g/3½ oz rice vermicelli noodles, soaked in cold water for 20 minutes, then drained and dried

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

100 g/3½ oz rice vermicelli noodles, soaked in cold water for 20 minutes, then drained and dried
150

Asia
Thailand
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