← Nouns Cooking · Thai

Ingredients

• 100 g dried thin rice vermicelli
• oil, for deep-frying
• 2 tbsp Vegetable oil
• 3 tbsp Shallot, finely chopped
• 1 Eggs, beaten
• 1½ tbsp tamarind purée
• 1 tbsp lime juice
• 50 g Palm sugar, grated
• 50 g Sugar
• 1½ tbsp Sriracha or Thai chilli sauce
• 1 tbsp Fish sauce
• 1 handful Bean sprouts
• 1 handful Garlic chives, cut into lengths
• 1 Red chilli, finely shredded
• 6 lime leaves, fried until crisp (optional)

Method

1. Break the dry noodles into fist-sized bundles inside a large paper bag so they don’t fly everywhere.
2. Heat 5 cm of oil in a wok to 190°C (375°F). Drop in one bundle at a time; it will puff and turn white within 5 seconds. Flip, fry for a few seconds more, and lift out onto kitchen paper.
3. In a clean pan, heat 2 tbsp oil over medium heat and fry the shallots for 2 min until golden. Pour in the egg and stir for 1 minute into small crispy shreds.
4. Add the tamarind, lime juice, both sugars, chilli sauce and fish sauce. Simmer, stirring, for 3–4 min until thick and syrupy enough to coat a spoon.
5. Turn off the heat, add the crispy noodles and fold gently but quickly so they are glazed but not crushed.
6. Pile onto a plate and top with bean sprouts, chives, chilli and fried lime leaves. Eat within the hour while it crunches.

Tips

• Fry a single noodle first to test the oil: it should puff instantly. If it sinks and stays limp, the oil is too cold.
• Contains egg and fish.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Temple of Thai Hot Thai Kitchen