
Thai Rice Noodles
Ingredients
Fried Shallots
- 1 cup rice flour
- Kosher Salt
- Freshly ground black pepper
- 2 shallots, thinly sliced into rings
- 3 cups grapeseed oil, for frying
Dressing
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 3 tbsp maple syrup
- 2 garlic cloves, minced
- 1 1/2 tsp red pepper flakes
- Kosher salt
Noodles
- One 8.8 oz box thin rice noodles
- 2 tbsp grapeseed oil
- 1 red or yellow bell pepper, thinly sliced
- 1 bunch asparagus, cut into 2 in pieces
- 3 carrots, peeled and cut into matchsticks
- 2 green onions, white and light green parts only, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Marcona almonds
- 1/2 cup loosely packed mint leaves
- 1/2 cup loosely packed basil leaves
- 1 jalapeño, thinly sliced
Instructions
To make the fried shallots
- In a small bowl, whisk the rice flour with a pinch each of salt and pepper. Toss the shallots in the rice flour mixture to coat.
- In a small saucepan, heat the grapeseed oil to 350 degrees F.
- Fry the shallots in batches, until golden brown and crispy, 2 to 3 minutes, then transfer to a paper towel-lined plate. Season with salt and set aside.
To make the dressing
- In a small bowl, whisk together the fish sauce, lime juice, maple syrup, garlic, and pepper flakes. Season with salt.
To make the noodles
- Bring a large pot of water to a boil over medium heat.
- Add the rice noodles and cook until tender, about 7 minutes. Drain, rinse with cold water, and set aside to cool slightly. Toss with the dressing to coat.
- In a skillet over high heat, warm the grapeseed oil. Cook the pepper and asparagus until charred and tender, about 3 minutes. Add to the noodles, along with the carrots and green onions.
- Toss to combine, and season with salt and pepper; transfer to a serving dish.
- Top with almonds, mint, basil, jalapeños, and fried shallots and serve.