Crispy Fried Noodles



	Crispy Fried Noodles vegetarian, side dish, thai 3 cup vegetable oil, for deep fryg 4 oz rice vermicelli ----SYRUP---- 1/4 cup water 1/4 cup tamarind water -=or=- lime - juice 4 tablespoon sugar ----SEASONINGS---- 1/4 cup vegetable oil 2 tablespoon onions, chopped 1 tablespoon garlic, chopped 1 tablespoon tomato paste 3 tablespoon soy sauce ----TO FINISH---- 1/2 cup bean sprouts 1 tablespoon cilantro leaves, chopped 2 each green onions, diced 1 teaspoon red pepper flakes, optional 1 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.