3 c Vegetable oil, for deep fryg

4 oz Rice vermicelli

-----------------------------------SYRUP----------------------------------- 1/4 c Water

1/4 c Tamarind water -=OR=- lime

-- juice 4 tb Sugar

---------------------------------SEASONINGS--------------------------------- 1/4 c Vegetable oil

2 tb Onions, chopped

1 tb Garlic, chopped

1 tb Tomato paste

3 tb Soy sauce

---------------------------------TO FINISH--------------------------------- 1/2 c Bean sprouts

1 tb Cilantro leaves, chopped

2 ea Green onions, diced

1 ts Red pepper flakes, optional

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