Rice Noodles with Garlic and Herbs

Ingredients

  • ¼ cup chopped fresh coriander
  • ¼ cup thinly sliced fresh Thai basil leaves or Italian basil leaves
  • ¾ pint vine-ripened cherry tomatoes, quartered
  • 1 small red bell pepper, cut into thin strips
  • 1 small onion, sliced thin
  • ¾ pound dried flat rice noodles (about ¼ to ½ inch wide)
  • ¼ cup water
  • + 8 more ingredients
    • 1 ½ tablespoons firmly packed brown sugar
    • 3 tablespoons rice vinegar
    • 3 tablespoons Asian fish sauce (preferably naam pla)
    • ½ cup warm water
    • ¼ cup tamarind (from a pliable block)
    • 1/3 cup thinly sliced garlic
    • ½ cup thinly sliced shallot
    • 1 cup plus 2 tablespoons vegetable oil

1. 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. 2. In a small bowl stir together...

View full recipe at SpringPad

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