Rice noodles with garlic and herbs

1 servings

Ingredients

Quantity Ingredient
1 cup Plus 2 tablespoons vegetable oil
½ cup Thinly sliced shallot
⅓ cup Thinly sliced garlic
¼ cup Tamarind; (from a pliable
; block)
½ cup Warm water
3 tablespoons Asian fish sauce; (preferably naam
; pla)
3 tablespoons Rice vinegar
1½ tablespoon Firmly packed brown sugar
¼ cup Water
¾ pounds Dried flat rice noodles; (about 1/4 to 1/2
; inch wide)
1 small Onion; sliced thin
1 small Red bell pepper; cut into thin
; strips
¾ pint Vine-ripened cherry tomatoes; quartered
¼ cup Thinly sliced fresh Thai basil leaves or
; Italian basil leaves
¼ cup Chopped fresh coriander

Directions

In an 8- or 9-inch skillet heat 1 cup oil over moderate heat until hot but not smoking and fry shallot, stirring, until golden, 1 to 2 minutes.

Transfer shallot with a slotted spoon to paper towels to drain. Fry garlic in same hot oil and drain in same manner.

In a small bowl stir together tamarind and warm water, mashing tamarind gently, and strain mixture through a fine sieve set over a bowl, pressing hard on solids. Stir in fish sauce, vinegar, sugar, and water.

In a large bowl soak noodles in cold water to cover 15 minutes. Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes. In a colander drain noodles and rinse under cold water. Drain noodles well.

In a large skillet cook onion and bell pepper in remaining 2 tablespoons oil over moderate heat, stirring, until softened and add tomatoes, noodles, and sauce. Cook mixture, stirring, until heated through. Add herbs, garlic, and shallot and toss noodles well.

Serves 6.

Gourmet June 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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