Crispy Fried Noodles

Title:
Crispy Fried Noodles

Yield:
6 Servings

Categories:
Side
Dishes,
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





 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.