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
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 ea 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.

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