Sweet and Sour Crispy Rice Noodles with Prawns

Soak the rice vermicelli noodles in warm water for 5-7 minutes until pliable, then drain thoroughly and pat dry with paper towels. Spread them out to air dry for at least 30 minutes to ensure crispiness when fried.

Heat the vegetable oil in a large wok or deep pan to 180°C (350°F). Fry the dried noodles in batches for 10-20 seconds each, until they puff up and become golden and crispy. Remove with a slotted spoon and drain on paper towels.

In a separate pan, heat 1 tablespoon of oil. Sauté the minced garlic and sliced shallots until fragrant, about 1 minute. Add the prawns and cook until they turn pink, about 2-3 minutes. Remove prawns and set aside.

In the same pan, add tamarind paste, palm sugar, and fish sauce with 2 tablespoons of water. Simmer on medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes. The sauce should be a balance of sweet, sour, and savory.

Add the cooked prawns and optional fried tofu back into the sauce, tossing to coat.

Gently add the crispy rice noodles to the pan with the sauce and prawns. Quickly toss everything together until the noodles are lightly coated, being careful not to break them too much. The noodles should still retain their crispiness.

Transfer the Mee Krob immediately to a serving platter. Garnish with fresh bean sprouts, chopped chives, and lime wedges. Serve warm.