Thai crispy noodles

Method

1. Heat the oil for deep-frying in a wok or deep-fat fryer to 190°C/375°F. Add the rice noodles and fry, flipping them over, until they puff up. This should take just a few seconds. Remove with a slotted spoon, and set aside to drain on paper towels. (Be careful as hot oil can be dangerous).
2. Dip clean fingers into the beaten egg and then let the egg drip into the hot oil to make lacy strings. Remove the egg immediately with a slotted spoon to paper towels. Repeat until all the egg is used up. Chop into small pieces, and set aside.
3. Deep fry the sliced tofu till it browns. Remove with a slotted spoon, drain on paper towels and set aside.
4. Pour all but 2tbsp of the oil out of the wok. Add the pork and stir-fry it, breaking it up, until it is cooked through, then remove to a plate. Add a little more oil if needed and stir fry the prawns until they are just cooked through Remove and place on the plate with the pork.
5. Reduce the heat to medium-low and add the garlic and finely chopped spring onions. Stir-fry for 1-2 mins, then stir in the lime juice, fish sauce and the stir-fry sachet, tomato paste and red pepper flakes Simmer over low heat until it is reduced to a syrupy consistency. This should take around 3-4 mins.
6. Stir half of the fried rice noodles into the sauce to coat. Then stir in the pork, prawns and the remaining noodles. Mound noodles on a large serving plate.
7. Top the noodles with a garnish of egg strips, tofu, the remaining spring onions, coriander, bean sprouts and chillies. Serve immediately.

www.bluedragon.com