| Preparation time: 30 minutes | | | | oil in a wok, add the tofu in two batches and cook for |
| Total cooking time: 20 minutes | | | | 1 minute or until golden and crisp. Remove from the |
| Serves: 4 | | | | wok and leave to drain. |
| Ingredients for Thai crispy - fried noodles recipe: | | | | 2. Add the completely dry vermicelli to the oil in several |
| 100 g (3 1/2 oz.) rice vermicelli | | | | batches, cooking for 10 seconds or until puffed and |
| 2 cups (500ml/16 fl oz.) oil, for frying | | | | crisp. Remove immediately to prevent the vermicelli |
| 100 g (3 1/2 oz.) deep-fried tofu puffs, cut into strips | | | | absorbing too much oil. Drain on paper towels and cool. |
| 2 cloves garlic, finely chopped | | | | 3. Drain all but 1 tablespoon of the oil from the wok. |
| 5cm (2 inch) piece fresh ginger, grated | | | | Reheat the wok over high heat and add the garlic, |
| 150 g (5 oz.) pork mince | | | | ginger, mince and prawn meat. Stir-fry for |
| 100 g (3 1/2 oz.) raw prawn meat, finely chopped | | | | 2 minutes or until golden brown. Add the vinegar, fish |
| 1 tablespoon white vinegar | | | | sauce, brown sugar, chili sauce and chillies and stir until |
| 2 tablespoons fish sauce | | | | the mixture comes to the boil. |
| 2 tablespoons soft brown sugar | | | | 4. Just before serving, add the noodles and tofu to the |
| 2 tablespoons chili sauce | | | | wok and toss thoroughly. Quickly toss through the |
| 1teaspoon chopped red chillies | | | | pickled garlic, the coriander and the chives and serve |
| 2 small knobs pickled garlic, chopped | | | | immediately. |
| 1/4 bunch fresh garlic chives, chopped | | | | Nutritional Value for Thai crispy - fried noodles recipe: |
| 1 cup (30 g/1 oz.) coriander leaves | | | | Protein 8.5 g; |
| Directions for Thai crispy - fried noodles recipe: | | | | Fat 13 g; |
| 1. Place the vermicelli in a bowl of hot water for 1 | | | | Carbohydrate 17 g; |
| minute; drain and allow to dry for 20 minutes. Heat the | | | | Dietary Fibre 2. |