Send to a friend

Vote For This Recipe

Ingredients:
3 cup Vegetable oil, for deep fryg
1/4 lb Rice vermicelli

SYRUP
1/4  cup  Water
1/4  cup Tamarind jucie
4 tbsps Sugar

SEASONINGS
1/4 cup  Vegetable oil
2 tbsps  Onions, chopped
1 tbsp Garlic, chopped
1 tbsps  Tomato paste
3 tbspsSoy sauce

TO GARNISH
1/2 cup Bean sprouts
1 tbsp Cilantro leaves (chopped)
2 ea Green onions (diced)
1 tsp Red pepper flakes (optional)
Lemon wedges

Preparation:
1. 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. 

2. Make the SYRUP by combining the water & tamarind Juice with sugar in a small pot. Cook over medium heat until it thickens. 

3. 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 then stir-fry a further 3 minutes.

4. Clean the bean sprouts &  remove the roots if you prefer. 

5. Place the noodles in a large bowl & pour the SYRUP, SEASONINGS mixture over them at once, mix thoroughly. Add the bean sprouts, cilantro, green onions and 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.