Ingredients

3 C. vegetable oil, for deep frying
4 ounce rice vermicelli
syrup
1/4 C. water
1/4 C. tamarind water or lime juice
4 Tbsp. sugar
Seasonings
1/4 C. vegetable oil
2 Tbsp. onions, chopped
1 Tbsp. garlic, chopped
1 Tbsp. tomato paste
3 Tbsp. soy sauce to finish
1/2 C. bean sprouts
1 Tbsp. cilantro leaves, chopped
2 green onions, diced
1 tsp. red pepper flakes, optional
lemon wedges

Cooking Instructions

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 and 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 and tamarind water with sugar in a small pot. Cook over medium heat until it thickens. Prepare the seasonings by heating 1 Tbls. vegetable oil in a wok or skillet. Add the onion and garlic and stir fry until lightly browned. Add the tomato paste and soy sauce and stir fry a further 3 minutes. Clean the bean sprouts and remove the roots if you want. Place the noodles in a large bowl and pour the syrup and seasonings mixture over them at once and mix thoroughly with your hands. Add the bean sprouts, cilantro and green onions and mix again, being careful not to break the noodles into too small pieces. Sprinkle with the red pepper flakes if desired and serve with the lemon wedges.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)