Ingredients Jump to Instructions ↓

  1. 3 cups Vegetable oil, for deep fryg

  2. 1/4 cup Water

  3. 1/4 cup Tamarind water -

  4. 1/4 cup Vegetable oil

  5. 2 tablespoons Onions, chopped

  6. 1 tablespoon Garlic, chopped

  7. 1/2 cup Bean sprouts

  8. 1 tablespoon Cilantro leaves, chopped

  9. 2 eaches Green onions, diced

  10. 4 ounces Rice vermicelli juice

  11. 4 tablespoons Sugar

  12. 1 tablespoon Tomato paste

  13. 3 tablespoons Soy sauce

  14. 1 teaspoon Red pepper flakes, optional

  15. Lemon wedges

Instructions Jump to Ingredients ↑

  1. 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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