Sweet Puffed Noodles Preparation Time: 15 minutes | Cooking Time: 10 minutes 100g rice vermicelli Oil for deep-frying 3 teaspoons oil, extra 2 cloves garlic, crushed 100g minced chicken 1 egg, lightly beaten 1/4 cup sugar 2 tablespoons water 1 tablespoon white vinegar 300g small cooked shrimps, shelled 2 green onions, chopped Deep-fry vermicelli in hot oil in batches until puffed; drain on absorbent paper.

Heat 2 teaspoons of the extra oil in small pan, cook garlic, stirring, 1 minute. Add chicken, cook, stirring, further minute or until cooked; remove from pan.

Heat remaining extra oil in pan, add egg, swirl to coat base of pan. Cook omelette 1 minute each side, remove. Roll firmly, cut into 5mm slices.

Combine sugar, water and vinegar in small pan, stir over heat until sugar is dissolved. Combine noodles, chicken mixture, shrimps, onion, omelette strips and sugar syrup in large bowl, toss lightly.

Serves 6.

Store
Best made just before serving.

Per serving: 9g fat, 199 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks