Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish Thai
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Vegetable oil, for deep fryg
4 oz Rice vermicelli
-----SYRUP-----
1/4 c Water
1/4 c Tamarind water OR
-- lime juice
4 tb Sugar
-----SEASONINGS-----
1/4 c Vegetable oil
2 tb Onions, chopped
1 tb Garlic, chopped
1 tb Tomato paste
3 tb Soy sauce
-----TO FINISH-----
1/2 c Bean sprouts
1 tb Cilantro leaves, chopped
2 ea Green onions, diced
1 t Red pepper flakes, optional
Lemon wedges
Heat the oil to very hot. Drop a handful of uncooked
noodles into the hot oil. They will immediately puff
up to several times their size. Turn them over &
quickly fry the other side. The entire process only
takes a few seconds. Do not let the noodles brown.
Drain on paper towels. Make the SYRUP by combining the
water & tamarind water with sugar in a small pot.
Cook over medium heat until it thickens. Prepare the
SEASONINGS by heating 1 tb vegetable oil in a wok or
skillet. Add the onion & garlic & stir-fry until
lightly browned. Add the tomato paste & soy sauce &
stir-fry a further 3 minutes. Clean the bean sprouts &
remove the roots if you want. Place the noodles in a
large bowl & pour the SYRUP & SEASONINGS mixture over
them at once & mix thoroughly with your hands. Add the
bean sprouts, cilantro & green onions & mix again,
being careful not to break the noodles into too small
pieces. Sprinkle with the red pepper flakes if
desired & serve with the lemon wedges.
