198 g Thai Kitchen® Thin Rice Noodles (dried)
3 cups (750 mL) vegetable oil (for deep frying)
2 tbsp (30 mL) vegetable oil
2 cloves pickled garlic, minced
6 large shrimp, peeled and deveined, with tail on
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) sugar
2 tbsp (30 mL) tamarind juice
1 tbsp (15 mL) Thai Kitchen® Premium Fish Sauce
¼ cup (50 mL) bean sprouts
4 green onions, cut into 1-inch (2 cm) pieces
2 tbsp (30 mL) thinly sliced shallot
Fried tofu (optional)
In a plastic bag, carefully break the rice noodles into smaller pieces. (The bag prevents the noodles from making a mess.)
In deep fryer or large deep skillet, heat 3 cups (750 mL) oil. Test the temperature by placing a small piece of rice noodle into the hot oil. If the noodle immediately puffs up, the oil is hot enough for frying. Deep fry small amounts of noodles at a time. The rice noodles will puff up like popcorn in seconds. Be prepared to immediately remove noodles from hot oil. Transfer noodles with slotted spoon to paper towels to drain.
In large skillet, heat 2 tbsp (30 mL) oil over high heat. Add garlic; stir fry until golden brown. Add shrimp; stir fry until shrimp turn pink. Add ketchup, sugar, tamarind juice and fish sauce. Cook and stir until sugar is dissolved.
In large bowl, place crispy noodles. Slowly pour small amount of the sweet and sour sauce over the noodles. Toss until noodles are evenly coated with sauce. Repeat until all noodles are coated with sauce.
Spoon noodle mixture onto large serving plate. Garnish with bean sprouts, green onions, shallots, cilantro and tofu.