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Thai supper recipes: Fried Crispy Noodles

Serves: 4 persons

100 g rice vermiceli

2 cups oil, for frying

100 g fried bean curd, cut into matchstickks

2 cloves garlic, finely chopped

4 cm piece ginger, grated

1 50 g chicken or pork mince, or a combination of both

100 g raw prawn meat, finely chopped

1 tbsp white vinegar

2 tbsp fish sauce

2 tbsp soft brown sugar

2 tbsp chilli sauce or commercial sauce

1 tsp chopped red chillies

2 small knobs pickled garlic, chopped

1/4 bunch fresh garlic chives, chopped

1 cup fresh coriander leaves

1.

Place the vermiceli in a bowl of hot water for 1 minute; drain and allow to dry for 20 minutes. Heat oil in a wok or deep pan; add the bean curd in 2 batches and cook for 1 minute or until golden and crispy. Drain.

2.

Add the completely dry vermiceli to wok in serveral batches; cook 10 seconds or until puffed and crisp. Remove from the oil immediately to prevent the vermiceli absorbing too much oil. Drain on paper towels; allow to cool.

3.

Drain all but 1 tbsp of the oil from the wok. Reheat wok over high heat and add the garlic, ginger, mince and prawn meat; stir-fry for 2 minutes or until golden brown. Add the minegar, fish sauce, brown sugar, chilli sauce and chillies, stir until boiling.

4.

Just before serving, add the noodles and bean curd to the wok and toss thoroughly. Quickly toss through the pickled garlic, chives and coriander.

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