7 ounces Thai Kitchen® Thin Rice Noodles (dried)
3 cups vegetable oil (for deep frying)
2 tablespoons vegetable oil
2 cloves pickled garlic, minced
6 large shrimp, peeled and deveined, with tail on
2 tablespoons ketchup
2 tablespoons sugar
2 tablespoons tamarind juice
1 tablespoon Thai Kitchen® Premium Fish Sauce
1/4 cup bean sprouts
4 green onions, cut into 1-inch pieces
2 tablespoons thinly sliced shallot
Fried tofu (optional)
PLACE dried rice noodles in a plastic bag. Carefully break the noodles into smaller pieces in the bag. (The bag prevents the noodles from making a mess.)
HEAT 3 cups oil in deep fryer or large deep skillet. 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.
HEAT 2 tablespoons oil in large skillet on 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.
PLACE crispy noodles in large bowl. 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.