Thai Crispy Rice Noodles
Crispy fried Thai rice noodles, which rapidly puff up when cooked, offer a delightful texture enhancement for various Asian dishes, including lettuce wraps and salads.
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Instructions
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Heat 3/4 cup oil in a wok or small to medium frying pan over medium-high heat for at least 1 minute.
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While the oil heats, separate an 8.8-ounce package of rice noodles and cut them into 4 to 5-inch strips.
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Test oil readiness by dipping noodle ends; if they puff immediately, the oil is ready; otherwise, wait longer and retest.
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Once oil is hot, drop handfuls of noodles into the oil, quickly flipping them once, as cooking takes only a few seconds.
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Drain puffed noodles on paper towels, season with kosher salt if desired, and repeat with remaining noodles, adjusting heat as needed to prevent burning.