Sweet and sour rice noodles with peanuts

Yield: 8 servings

Measure Ingredient
3 tablespoons Oil
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
8 Scallions; sliced
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

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