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