Thai Crispy Rice Noodles
Recipes Lifestyle Other ethnic food Quick and Easy Vegetarian
Description
With just 2 ingredients you can replicate those crispy rice noodles that you are served at Asian restaurants. Use in lettuce wraps, stir fry, salads or soups.
Ingredients
1/2 package (4 oz.) Thai Rice Noodles
2/3 c. vegetable, peanut or canola oil, for frying
pinch of salt, optional
Directions
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Break or use a scissors to cut the rice noodles to your desired size, about 4 inches.
Heat a small skillet or a wok; add the oil. Keep in mind, the bigger the pan, the more oil you will need to use. Heat the oil over medium heat until it's very hot, about 400 degrees F.
To check if your oil is ready for frying, take a long noodle and dip the end piece in the hot oil. If it puffs up within seconds, it's ready. If the noodle does not puff up within seconds, wait a little longer for the oil to heat up and try again.
The actual cooking process goes very quickly, so be sure to have a utensil (like tongs) ready and a prepared dish lined with paper towels.
Taking a small amount, about a handful each time, deep fry the noodles for 2-5 seconds or until the noodles are puffed, crispy and rise to the top. Do not brown.
Transfer the puffed noodles to drain on the paper towels; continue frying the remaining noodles.
When finished, sprinkle a pinch of salt on top, if desired.
Serve the crispy noodles as a topping for lettuce wraps, in salads or as a bed for stir-fry dishes.