Crispy Noodles with Lime Pickle Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Cellophane noodles7 Ounce (220 Gram)
 Fresh red chilies6 Small, finely sliced
 Shallots4 , finely chopped (Use Red Or Golden Variety)
 Fresh coriander leaves1 Ounce, chopped (30 Gram)
 Fresh basil leaves1 Ounce, chopped (30 Gram)
 Roasted shrimp paste1 Tablespoon
 Peanut oil2 Fluid Ounce (1/4 Cup, 60 Milliliter)
For lime pickle
 Limes4 , sliced
 Shallots6 , sliced (Use Red Or Golden Variety)
 Salt1 Tablespoon
 Water4 Fluid Ounce (1/2 Cup, 125 Milliliter)
 Brown sugar3 Ounce (1/2 Cup, 90 Gram)
 Vinegar2 Fluid Ounce (1/4 Cup, 60 Milliliter)
 Thai fish sauce1 Tablespoon (Nam Pla)
 Black mustard seeds1 Tablespoon

Nutrition Facts

Serving size

Calories 310 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1335 mg55.6%

Total Carbohydrates 53 g17.6%

Dietary Fiber 1.2 g4.7%

Sugars 15 g

Protein 2 g5%

Vitamin A 22.4% Vitamin C 30.3%

Calcium 4.8% Iron 6.4%

*Based on a 2000 Calorie diet


1. To make pickle, place limes, shallots, salt and water in a saucepan and cook, stirring occasionlly, over a medium heat for 10-15 minutes or until limes are tender. Stir in sugar, vinegar, fish sauce and mustard seeds and simmer, stirring frequently, for 30 minutes or until pickle is thick. Serve immediately or pour into a sterilised jar, seal and store in the refrigerator.
2. Place noodles in a bowl, pour over boiling water to cover and stand for 10 minutes or until soft. Drain well. Add chillies, shallots, coriander, basil and shrimp paste (if using) to noodles and mix well.
3. Heat oil in a large frying pan over a medium heat, place small handfuls of noodle mixture in pan, shape into a rough round and flatten with a spatula. Cook for 3-4 minutes each side or until golden and crisp. Drain on absorbent kitchen paper and serve with pickle.