Green Curry Crispy Noodles

• 6oz (180g) rice vermicelli noodles
• 1/4lb (100g) chicken cut in dices
• 1/4lb (100g) peeled & deveined black tiger shrimp
• 1oz (25g) finely chopped shallot
• 1oz (25g) finely chopped garlic
• 1 package LOBO Green Curry Paste
• 1 cup (200g) sugar
• 2 tbsp tamarind concentrate
• 2 tbsp water
• 2oz (50g) firm pressed yellow tofu, diced
• 2oz (50g) fresh bean sprouts
• 2 oz (30g) garlic chives, cut into 1 inch-long
• Vegetable oil for frying

Garnish
• Fresh chillis, cut into thin slices, thinly sliced sweet basil leaves and omelet strips

1. Heat the oil in a wok till very hot, spread the noodles into small lots and deep fry until golden brown. Lift up with a strainer-skimmer to remove excess oil.
2. Fry chicken and shrimps in the same wok with remaining oil till cooked. Put them on a plate.
3. Add little amount of oil, stir fry the shallot and garlic till golden brown and odorously smell. Set aside to drain out the oil.
4. Stir fry the LOBO Green Curry Paste with the oil till odorously smell. Add water and sugar in, stir till sugar is fully melt. Flavor with tamarind concentrate, stir constantly with medium heat till thicken. Transfer to a bowl.
5. Put the fried noodles in a mixing bowl, add the ingredient from step 4 while it's hot. Mingle gently with hands. Add ingredient from step 2 in.
6. Transfer to a plate. Decorate with fresh bean sprouts, garlic chives. Sprinkle with ingredient from step 3. Add cayenne chilli, sweet basil leave and omelet to finish.