These Thai crispy, puffed rice noodles are so fragile but so good! You will often find them served as a side dish at an Asian restaurant or topped on salads or any other meals or appetizers. These noodles are light, puffy and with just a pinch of salt, they can even be served as a snack on it’s own.
To make these puffed rice noodles, an exact recipe is not necessary. All you need is rice noodles and oil for frying and you can make as much or as little as you want or need.
1/2 package (4oz) Thai Rice Noodles
2/3 cup of Oil (For frying)
Pinch of Salt
- Break or cut the rice noodles to your desired size. (Scissors may be handy)
- Heat a small frying pan or a wok and add the oil. (The bigger the pan, the more oil you will have to use). Heat the oil over medium heat until it is very hot.
- Taking a small amount each time, (about a handful) deep fry the noodles for 2-5 seconds or until the noodles are puffed and crispy, turning them over once. Do not brown.
To check if your oil is ready for frying, take a longer noodle piece and dip the end piece, if it puffs up within seconds, it is ready. If the noodle does not puff up within seconds, wait a little longer for the oil to heat up and try again.
Set your puffed noodles to drain on a paper towel and continue frying the rest of your noodles.
The actual cooking process goes very quickly so be sure to have a utensil ready and a prepared dish lined with a paper towel.
Once you’re finished, sprinkle a pinch of salt on top if desired.
Use the crispy noodles as a topping for lettuce wraps, salads or any other dishes they may go with. I love these with my bang bang shrimp lettuce wraps.
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