Recipe
Spicy Rice Noodle Crackers
Dry pad thai rice noodles dropped into hot oil where they instantly puff into airy, crunchy clouds. Seasoned with a savory-spicy chili crisp blend and served with a soy-lime dipping sauce.
Method
Prep
- 01Mix Seasoning: Combine chili crisp flakes, garlic powder, sugar, salt, white pepper, and sesame seeds in a small bowl. Set aside.
- 02Make Dipping Sauce: Whisk soy sauce, rice vinegar, honey, sesame oil, lime juice, garlic, Kewpie mayo, and chili flakes. Whisk until sauce is smooth and consistent, then set aside.
Fry
- 03Heat Oil: Heat oil to 375–400°F in a heavy pot or deep skillet. Use enough oil for the noodles to be fully submerged.
- 04Fry the Noodles: Working in small batches, drop dry noodles directly into hot oil. They will puff and expand within seconds — 3 to 5 seconds for most shapes. Immediately remove with a slotted spoon or spider. Drain on wire rack or paper towels.
- 05Season: While still hot, toss puffed noodles with chili crisp seasoning in a bowl. Shake to coat evenly.
- 06Serve: Pile onto a plate. Serve with dipping sauce on the side.
Chef's note
- The noodles MUST be dry and uncooked. Do not boil first. Raw dry noodles are what puff when they hit hot oil.
- Oil temperature matters. Too low and they won't puff. Too high and they burn before puffing. 375–400°F is the sweet spot.
- Work in very small batches. Rice noodles puff quickly and dramatically. Wheat pasta (rotini, fusilli) can be used as an alternative, though rice noodles puff faster and cleaner.
- This is a snack, appetizer, or party food. Make multiple seasoning variations for a spread.