Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | Vegetable oil, for deep fryg |
¼ cup | Water |
¼ cup | Tamarind water -=OR=- lime |
¼ cup | Vegetable oil |
2 tablespoons | Onions, chopped |
1 tablespoon | Garlic, chopped |
½ cup | Bean sprouts |
1 tablespoon | Cilantro leaves, chopped |
2 eaches | Green onions, diced |
4 ounces | Rice vermicelli juice |
4 tablespoons | Sugar |
1 tablespoon | Tomato paste |
3 tablespoons | Soy sauce |
1 teaspoon | Red pepper flakes, optional |
\N \N | Lemon wedges |
SYRUP
SEASONINGS
TO FINISH
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.
Adapted from Puangkram C. Schmitz & Michael C. Worman, "Practical Thai Cooking"
Submitted By MARK SATTERLY On 10-18-94