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  • Ingredients
  • Directions
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An Indo-Chinese restaurant favorite that you can easily make at home! An amalgam of rich flavours like pickled garlic, tamarind, ketchup and shrimp give it a yummy sweet and sour kick.

  • 200g 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 fish sauce 
  • 1/4 cup bean sprouts 
  • 4 green onions, cut into 1-inch pieces 
  • 2 tablespoons thinly sliced shallot 
  • Cilantro sprigs 
  • 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 the rice noodles into the hot oil. If the noodles immediately puff 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 to paper towels to drain.
  • Next, heat 2 tablespoons oil in large skillet on high heat. Add garlic; stir-fry until golden brown. 
  • Add shrimp; stir-fry until the shrimp turn pink. 
  • Add ketchup, sugar, tamarind juice and fish sauce. Cook and stir until sugar is dissolved. 
  • Place the 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 the noodle mixture onto large serving plate. Garnish with bean sprouts, green onions, shallots, cilantro and tofu.

Not reviewed yet

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