Yield: 8 servings
|½ cup||Lemon or lime juice|
|¼ cup||White vinegar (may be omitted)|
|1 tablespoon||Tamarind paste|
|2 tablespoons||Soy sauce or tamari|
|⅔ cup||Sugar or brown sugar OR- other sweetener (palm sugar is nice)|
|4||Garlic cloves (or more) minced|
|26 ounces||Rice noodles|
|¾ cup||Crushed roasted peanuts|
|2||Serrano chilies; stemmed thinly sliced into rounds|
|Fresh cilantro leaves|
|Ground red pepper|
Combine oil, lemon or lime juice, vinegar, tamarind paste, sugar, soy sauce and garlic in a medium saucepan. Bring to a boil, then turn down heat to low and cook until mixture is thickened and syrupy, about 10 minutes.
Meanwhile, cook noodles in boiling water until tender. Drain completely, but do not rinse. Return hot noodles to empty pot and pour sauce over. Stir gently to coat evenly. Cover pot and allow to stand until sauce is absorbed, at least 15 minutes. To serve, gently separate noodles with two forks and turn out onto a large platter or casserole dish. Garnish with crushed peanuts, chopped green onions, thin slices of green chili peppers, finely sliced cilantro leaves, and a sprinkling of ground red pepper. May be served warm or chilled.
Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 05-07-95