My main dish at Saigon Fast Food in Greenville, South Carolina, the leftovers from which we shared for dinner. Neither of us felt deprived. (It's funny that they call their restaurant "Fast Food", because there's nothing fast about these pancakes - they probably take 15 minutes to reach the desired crispness.)
When we went back for a second visit, I asked how the crispy noodle pancakes were made I realized I had the correct ingredient at home:

I boiled the noodles as directed on the packet, rinsed with cold water and shook as much of the water off as possible, so they wouldn't spatter when I fried 1/4" deep layer of them in a small skillet, for about 7 minutes on each side, till crispy and slightly brown.

I then cut them into wedges with a pizza cutter to be served with a saucy Asian stir fry. They soak up liquid like crazy, so make a lot of sauce if you want to try these.