Ingredients
5 oz (150g) dried rice vermicelli noodles
1 cake yellow or white fresh hard/firm tofu (bean curd), dices
3 cups peanut oil
1/4 cup medium fresh shrimps, peeled and deveined
4 cloves garlic, crushed
1 tablespoon chopped shallot
Sauce
1/4 cup tamarind juice
1/4 cup palm sugar
2 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
1 teaspoons kaffir lime rind, thinly slices
Garnish
1 cup bean sprouts
2 pickle garlic bulbs, thinly slices
2 fresh red chilies, thinly slices
2 fresh scallions, finely chopped
1/4 cup coriander leaves, roughly chopped
1/4 cup Chinese chives, chopped
Directions:
Heat peanut oil in a deep wok over medium high heat until very hot.
Fry noodles in small batches until they puff up, crisp and golden brown. Each batch will take only a few seconds.
Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
Next, deep-fry the diced tofu until crisp and golden, drain and set aside.
Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly. Around to simmer for a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
Remove most of the oil in the wok, remaining approximately 1/4 cup. Heat and stir-fry the garlic and shallot until fragrant, then add shrimps and stir-fry until just cooked, about one minute.
Add the prepare sauce to the wok and toss all ingredients together until steaming hot.
Mound the crisp fried noodles on the serving platter and spoon the sauce over.
Scatter with bean sprouts, Chinese chives, cilantro, sliced chilies, deep-fry tofu, pickle garlic, and sliced scallions.
Serve immediately
Servings 4
