INGREDIENTS

INSTRUCTIONS

* 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, 1/2 teaspoon salt, 1 tablespoon lime juice, red pepper
flakes, and a few dashes fish sauce, if desired. Set aside. Chop the tomato
into 3/4-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 1/4-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@prodigy.net"
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; 1/2 Vegetable; 1/2 Fruit; 11 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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