Sweet and sour rice noodle salad

4 servings

Ingredients

Quantity Ingredient
½ Pineapple
2 teaspoons Light brown sugar
1½ teaspoon Salt
1 tablespoon Fresh lime juice; plus
2 teaspoons Fresh lime juice
1 pinch Red pepper flakes
1 dash Fish sauce; (optional)
1 large Ripe tomato
1 cup Vegetable oil
3 mediums Shallots
8 ounces Banh Pho rice noodles; see * Note
1 cup Mint leaves
¼ cup Roasted peanuts; chopped

Directions

* Note: The best noodle to use is a half inch wide, flat rice variety that looks clear before it is cooked and turns white after. Trim, core and cut the pineapple in half lengthwise. Set half the pineapple aside, and roughly chop the remaining half. Pulse the chopped pineapple in a food processor five or six times to create a chunky puree. Transfer to a small bowl, and combine with sugar, ½ teaspoon salt, 1 tablespoon lime juice, red pepper flakes, and a few dashes fish sauce, if desired. Set aside. Chop the tomato into ¾-inch dice. In a small bowl, combine the tomato, the remaining 1 teaspoon salt, and remaining 2 teaspoons lime juice. Set aside to marinate for 20 minutes. Meanwhile, peel and thinly slice the shallot. Heat vegetable oil in a small saucepan over medium-low heat until it is hot enough that a shallot slice dropped in the oil bubbles and floats to the surface. Stir in remaining shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon, and drain on paper towels. Set aside. The shallots can be made well ahead of time and stored in an airtight container once they've cooled. Bring a large pot of salted water to a boil. Add rice noodles, and cook until al dente, 6 to 7 minutes. Drain in a colander, and rinse with cold water to stop the cooking. Cut the remaining pineapple into ¼-inch thick wedges. Toss pineapple in a large bowl along with the rice noodles, pineapple dressing, tomato marinade, mint leaves, and peanuts. Serve immediately, garnished with the fried shallots.

Makes 4 servings.

Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 540 Calories (kcal); 55g Total Fat; (88% calories from fat); 1g Protein; 14g Carbohydrate; trace Cholesterol; 811mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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