Crispy fried noodles

Name: Crispy fried noodles
Cuisine: Thai
Ingredients: vegetable oil, for frying; 2 spring onions, trimmed and chopped, to garnish; juice and zest of 1 lime; 160 g/5½ oz fillet of pork, thinly sliced; 450 g/1 lb thin rice vermicelli noodles, soaked in cold water for 5 minutes, then drained and dried; 450 g/1 lb thin rice vermicelli noodles, soaked in cold water for 5 minutes, then drained and dried; ½ teaspoon white caster sugar; 60 ml/2½ fl oz Thai fish sauce (nam pla); 60 ml/2½ fl oz Thai fish sauce (nam pla); 60 ml/2½ fl oz tamarind juice; 1 red onion, peeled and finely chopped; 3 garlic cloves, peeled and finely chopped; 2 teaspoons yellow bean sauce; 2 tablespoons tomato paste

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 teaspoons ye

Asia
Thailand
Gluten-free
Pasta

Method

Heat some oil in a wok or heavy-based pan and stir-fry the onion, garlic, yellow bean sauce and tomato paste for 2–3 minutes.
Add the sugar, fish sauce and tamarind juice and bring to the boil, then stir in the lime juice and zest and the pork. Reduce the heat and cook, uncovered, for about 20 minutes, stirring occasionally.
Heat some oil in another wok