Thai Crispy Noodles with Seafood Gravy

Ingredients

• 3 cups vegetable oil for frying
• 8 oz dried rice noodles (about 3mm wide)
• 3 tbsp vegetable oil
• 6 cloves garlic cloves, peeled
• 6 oz large shrimp, peeled and deveined
• 4 oz fresh squid, cleaned and cut into rings
• 2 tbsp fish sauce
• 2 tbsp tamarind paste
• 1.5 tbsp palm sugar (or brown sugar)
• 1 cup chicken or seafood stock
• 2 tbsp cornstarch
• 3 tbsp water
• ¼ cup fresh cilantro leaves
• 1 whole scallion, cut into 1-inch pieces
• ¼ tsp dried red chili flakes

Instructions

1. 1

   Pour 3 cups of vegetable oil into a heavy-bottomed pot (at least 4 quarts) and set it over medium-high heat. Let it heat for 8-10 minutes until the oil reaches 350°F on an instant-read thermometer — it should shimmer and ripple easily when you tilt the pot. While the oil heats, break 8 oz of dried rice noodles into 3-inch-long pieces by gently crushing them with your hands over a bowl.

2. 2

   Peel and finely mince all 6 garlic cloves on a cutting board. Peel and devein 6 oz of large shrimp, leaving the tail on for presentation, and pat them dry with paper towels. Clean 4 oz of fresh squid by removing the inner cartilage and skin, then cut the bodies into 1/4-inch rings. Pat the squid rings dry as well. Finely chop the 1 scallion into 1-inch pieces.

3. 3

   Working in three batches, carefully add a handful of the crushed rice noodles to the hot oil — they will puff and expand rapidly within 10-15 seconds. Once they turn light golden and feel crispy when you poke them with a fork, use a fine-mesh strainer to lift them out and drain on paper towels. This happens quickly, so stay close. The noodles should be pale golden, not dark brown. Transfer the fried noodles to a serving platter and set aside.

4. 4

   Pour out all but 3 tablespoons of the oil from the pot, leaving the residual heat. Return the pot to medium-high heat. Add the minced 6 garlic cloves and cook, stirring constantly, until fragrant and just beginning to turn light golden, about 45-60 seconds. You'll smell a pungent, toasty aroma — don't let it brown or it will taste bitter.

5. 5

   Add the dried shrimp pieces to the garlic and cook for 30 seconds, then immediately add the squid rings. Stir continuously for 1-2 minutes until the shrimp turns opaque pink and the squid begins to curl at the edges — these cook fast and toughen if overdone. Pour in 1 cup of chicken or seafood stock, then stir in 2 tablespoons of fish sauce, 2 tablespoons of tamarind paste, and 1.5 tablespoons of palm sugar. Bring the mixture to a gentle simmer, stirring to dissolve the sugar.

6. 6

   In a small bowl, whisk together 2 tablespoons of cornstarch and 3 tablespoons of water until smooth — this slurry will thicken the gravy. Slowly pour the cornstarch mixture into the simmering gravy while stirring constantly in a figure-eight pattern to avoid lumps. The gravy should thicken noticeably within 1-2 minutes and become glossy and translucent. Taste it: it should balance salty (fish sauce), sour (tamarind), and sweet (palm sugar) equally. Adjust if needed.

7. 7

   Pour the hot seafood gravy generously over the fried noodles on the serving platter, making sure to distribute the shrimp and squid evenly. The gravy will begin to soften the tops of the noodles slightly while keeping the lower layers crispy — this textural contrast is essential to rad na.

8. 8

   Scatter the 0.25 cup of fresh cilantro leaves and the chopped scallion pieces over the top. Sprinkle with 0.25 teaspoon of dried red chili flakes for heat and color. Serve immediately while the noodles are still crispy and the gravy is hot. Eat with a fork and spoon — the spoon catches the silky gravy and soft seafood, while the fork captures the crispy noodles.

Tools you’ll need

• 4-quart heavy-bottomed pot or wok
• instant-read thermometer
• fine-mesh strainer
• paper towels
• cutting board and knife
• small mixing bowl
• whisk
• wooden spoon or spatula
• serving platter

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