Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

The name of this dish means “deep-fried noodles” and it is very popular in Thailand. The taste is a stunning combination of sweet and hot, salty and sour, while the texture contrives to be both crisp and chewy. To some western palates, it may seem rather unusual, but this delicious dish is well worth making.


  • vegetable oil, for deep-frying
  • 130 g/ oz rice vermicelli noodles


  1. Heat the oil for deep-frying in a wok or large pan to 190°C/375°F or until a cube of bread, added to the oil, browns in about 45 seconds. Add the noodles and deepfry until golden and crisp. Drain on kitchen paper and set aside.

  2. Make the sau