|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Those crispy white noodles that top several Asian dishes may seem like a fancy ingredient, but you can make them at home in no-time. Cooking them is a bit like magic as they instantly puff up when fried. Although delicious on their own as a snack, there are whole Thai dishes made out of these crispy noodles, and they are also great as a topping for lettuce wraps, stir-fries, salads, and soups. These crispy noodles are made with thin rice noodles (also called rice vermicelli), which makes them gluten free. The key to crispy noodles is having the oil hot enough so they expand immediately—so make sure to test with a noodle or two first.
"I tried it just as it is and on top of my soup and I LOVED how crispy it was. It took a couple tries to get the oil temperature right. If the oil is hot enough, they literally puff up and are done in 3 to 4 seconds; otherwise nothing happens and they burn." —Tara Omidvar
1 (8.8-ounce) package thin dried rice noodles
3/4 cup oil, for frying
Pinch kosher salt, optional
Gather the ingredients.
Separate the rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into strips 4 to 5 inches long.
Place the oil in a wok or small to medium frying pan. The smaller the pan, the less oil you will have to use. Heat the oil over medium-high heat for a minimum of 1 minute.
Take a few longer noodle pieces in your hand and dunk just the ends into the hot oil. If the oil is hot enough, the submerged parts will bloom within seconds into puffy, crispy noodles. If this doesn't happen, remove the submerged parts and cut them off. Wait a little longer for your oil to heat up, then try again.
Once the oil is ready, gently drop handfuls of the noodles into the hot oil.
Have a utensil at the ready to quickly flip them once. The actual cooking time is only a few seconds.
Set the puffed noodles to drain on paper towels. Sprinkle a little salt over them if desired. Continue frying the rest of your noodles. (You may need to reduce the heat to medium to avoid burning.)
How to Store Crispy Noodles
Crispy noodles should be eaten the same day or stored in a plastic food storage container overnight or longer (no need to refrigerate). How long they will stay crispy depends largely on the climate and level of humidity where you live.
Are Rice Noodles Healthier Than Wheat?
Although there is a difference between the carbohydrate and calorie counts of rice and wheat noodles, the results are somewhat negligible. The main distinction is that rice noodles are gluten and egg free, and therefore safe for anyone on a gluten-free or eggless diet.