Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Vegetable oil, for deep fryg 4 oz Rice vermicelli

---------------------------SYRUP--------------------------------
1/4 c Water -- juice
1/4 c Tamarind water -=OR=- lime 4 tb Sugar

-------------------------SEASONINGS------------------------------
1/4 c Vegetable oil 1 tb Tomato paste
2 tb Onions, chopped 3 tb Soy sauce
1 tb Garlic, chopped

-------------------------TO FINISH------------------------------
1/2 c Bean sprouts 1 ts Red pepper flakes, optional
1 tb Cilantro leaves, chopped Lemon wedges
2 ea Green onions, diced

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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