Crispy fried noodles

6 servings

Ingredients

Quantity 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
Lemon wedges

Directions

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

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