Thai Crunchy Noodles
|Thin rice noodles||1⁄4 Pound (Rice Sticks)|
|Tamarind liquid/Lemon juice||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Bean sauce||1⁄4 Cup (4 tbs) (Also Called Yellow Bean Sauce)|
|Canned tomato paste||2 Tablespoon|
|Fish sauce/Soy sauce||2 Tablespoon (Nam Pla)|
|Onion||1 Small, finely chopped|
|Garlic||4 Clove (20 gm), minced or pressed|
|Lean boneless pork||1⁄2 Pound, trimmed of fat and cut into 1/8- by 1/2- by 2-inch strips (Butt Or Leg)|
|Whole chicken breast||1 Pound, skinned, boned, and cut into 1/8- by 1/2- by 2-inch strips|
|Medium shrimp||1⁄2 Pound, shelled and deveined (About 45 Per Pound)|
In a wok or 12-inch frying pan, heat 1 inch of oil to 375°F on a deep-frying thermometer.
Drop in about 1/6 of the noodles.
As they puff and expand, push them down into oil; then turn entire mass over when crackling stops.
Cook until all are puffy and no longer crackling, 10 to 15 seconds; remove and drain briefly on paper towels.
Skim and discard any bits of noodles from oil before cooking next batch.
Keep warm in a 200° oven.
If made ahead, let cool, then package airtight and hold at room temperature for up to 1 day.
To reheat, scatter noodles in a 10- by 15-inch rimmed baking pan; place in a 200° oven until hot, about 10 minutes.
In a bowl, stir together tamarind liquid, sugar, bean sauce, tomato paste, and fish sauce; set aside.
Heat 2 tablespoons oil in wok or frying pan over high heat.
Add onion and garlic; stir for 1 minute.
Add pork and stir for 3 more minutes.
Add chicken and shrimp and stir until shrimp turn pink, about 3 minutes.
Stir in sauce mixture; cook, stirring, until sauce boils, thickens, and turns glossy, 3 to 5 minutes.
Remove from heat and let cool for 3 minutes.
Using 2 forks, fold in noodles, about 1/4 at a time, until all are lightly coated with sauce.
Mound noodles on a platter; surround with garnishes.