Peel and devein the shrimp. Mix the seasoning ingredients and season the shrimp.

Soak the rice noodles in hot water until they are soft and flexible. Remove from the water and place on paper towels to dry.

Thread the shrimp lengthwise onto bamboo skewers. Wrap the shrimp with the rice noodles.

Fry the shrimp until golden on one side, then turn and brown the other side. Place them on a plate lined with paper towels to absorb excess oil.

For the sauce: In a saucepan, combine the water, vinegar, chili, garlic, sugar, ketchup, and salt. Bring to a boil. Reduce the heat and cook for about 5 minutes. Mix the cornstarch with the 2 tablespoons of cold water and add to the sauce to thicken. Cook for a couple more minutes on low heat.

Serve the shrimp with the sweet and spicy Thai sauce. I also served them with vegetable fried rice. I made some shrimp with thin rice noodles, as shown in the following photos.

I also made some with thicker rice noodles. I liked both versions a lot—they were both very crispy.

You can watch my recipe on YouTube if you’d like.
https://youtu.be/mo7pOUhU0NY