Crispy Caramelized Noodles
Crispy Caramelized Noodles
Try this quick and easy Thai-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
  • Noodles:
  • Cooking oil for deep-frying
  • 100 grams Rice vermicelli
  • 1 small Shallot
  • 1 clove large Garlic
  • 90 grams boneless, skinless Chicken breast
  • 90 grams raw Shrimp, shelled and deveined
  • 1 tablespoon Cooking oil
  • 30 grams pressed Bean curd, sliced thinly
  • Sauce:
  • 120 grams packed Brown sugar
  • 2 tablespoons Tamarind concentrate
  • 4 tablespoons Lime juice
  • 6 Kaffir lime leaves, sliced thinly
  • 2 tablespoons Dark soy sauce
  • 2 tablespoons Soya sauce
  • 2 tablespoons Fish sauce
  • Topping:
  • 2 cups fresh Bean sprouts
  1. In a wok, heat oil for deep-frying to medium-high. Deep-fry rice vermicelli in small batches, flip noodles over when they puff, no more than 10 seconds per batch. As it is thin, it will fry quickly so ensure that the oil is not too hot Remove from heat and place on paper towels to drain. Place the rice vermicelli in a large bowl and set aside
  2. To make the sauce, combine all sauce ingredients in a small saucepan; bring to a boil Reduce heat to low and cook until sauce thickens, which should take about 10-15 minutes
  3. Finely chop the shallots and garlic in a food processor. Remove and set aside. Cut the chicken into thin slices then set aside
  4. Place a pan over high heat until hot. Add 1 tablespoon of cooking oil, swirling the pan to coat sides. Add the chopped shallots and garlic and stir-fry until fragrant. Add the sliced chicken and stir-fry for 2 minutes; then add shrimp and cook for another 30 seconds. Add the thin slices of bean curd; stir-fry for 1 minute
  5. Toss the sauce on top of the rice vermicelli and then add the stir-fried chicken and shrimp mixture. Serve with bean sprouts on the side

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