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.