| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
Asian |
June 1994 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Plus 2 tablespoons vegetable oil |
| 1/2 |
c |
Thinly sliced shallot |
| 1/3 |
c |
Thinly sliced garlic |
| 1/4 |
c |
Tamarind; (from a pliable |
|
|
; block) |
| 1/2 |
c |
Warm water |
| 3 |
tb |
Asian fish sauce; (preferably naam |
|
|
; pla) |
| 3 |
tb |
Rice vinegar |
| 1 1/2 |
tb |
Firmly packed brown sugar |
| 1/4 |
c |
Water |
| 3/4 |
lb |
Dried flat rice noodles; (about 1/4 to 1/2 |
|
|
; inch wide) |
| 1 |
sm |
Onion; sliced thin |
| 1 |
sm |
Red bell pepper; cut into thin |
|
|
; strips |
| 3/4 |
pt |
Vine-ripened cherry tomatoes; quartered |
| 1/4 |
c |
Thinly sliced fresh Thai basil leaves or |
|
|
; Italian basil leaves |
| 1/4 |
c |
Chopped fresh coriander |
INSTRUCTIONS
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
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