Crispy Fried Noodles
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Sides Thai Vegetarian
Ingredients:
- 3 c Vegetable oil, for deep fryg
- 4 oz Rice vermicelli
SYRUP
- 1/4 c Water
- 1/4 c Tamarind water -=OR=- lime - juice
- 4 tb Sugar
SEASONINGS
- 1/4 c Vegetable oil
- 2 tb Onions, chopped
- 1 tb Garlic, chopped
- 1 tb Tomato paste
- 3 tb Soy sauce
TO FINISH
- 1/2 c Bean sprouts
- 1 tb Cilantro leaves, chopped
- 2 Green onions, diced
- 1 ts Red pepper flakes, optional
- Lemon wedges
Directions:
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.