We love these little guys on salads. I think they are a traditional topping on Thai-style soups and vegetables, too. I got this recipe from a library book many years ago, and was surprised not to see it on Zaar. My recipe card says it is from the book True Thai, by Victor Sodsook. Whenever I make these I use the same oil to make Crispy Shallots, which I will post right after this! Then use the flavorful oil for other cooking purposes. Be sure the garlic is sliced paper thin, using a mandoline. Enjoy!