Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Oil 4 Garlic cloves (or more)
1/2 c Lemon or lime juice -- minced
1/4 c White vinegar 26 oz Rice noodles
-- (may be omitted) 3/4 c Crushed roasted peanuts
1 tb Tamarind paste 8 Scallions; sliced
2 tb Soy sauce or tamari 2 Serrano chilies; stemmed
2/3 c Sugar or brown sugar -- thinly sliced into rounds
-OR- other sweetener Fresh cilantro leaves
-- (palm sugar is nice) Ground red pepper

Combine oil, lemon or lime juice, vinegar, tamarind paste, sugar, soy
sauce and garlic in a medium saucepan. Bring to a boil, then turn
down heat to low and cook until mixture is thickened and syrupy,
about 10 minutes.

Meanwhile, cook noodles in boiling water until tender. Drain
completely, but do not rinse. Return hot noodles to empty pot and
pour sauce over. Stir gently to coat evenly. Cover pot and allow to
stand until sauce is absorbed, at least 15 minutes. To serve, gently
separate noodles with two forks and turn out onto a large platter or
casserole dish. Garnish with crushed peanuts, chopped green onions,
thin slices of green chili peppers, finely sliced cilantro leaves,
and a sprinkling of ground red pepper. May be served warm or chilled.

Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 05-07-95

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