Ingredients
1
cup plus 2 tbsp vegetable oil
1/2
cup thinly sliced shallot
1/3
cup thinly sliced garlic
1/4
cup tamarind (from a pliable block)
3
tbsp Asian fish sauce (preferably naam pla)
1
1/2 tbsp firmly packed brown sugar
3/4
pound dried flat rice noodles (about 1/4 to 1/2 inch wide)
1
small onion, sliced thin
1
small red bell pepper, cut into thin strips
3/4
pint vine-ripened cherry tomatoes, quartered
1/4
cup thinly sliced fresh Thai basil leaves or Italian basil leaves
1/4
cup chopped fresh coriander
Directions
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 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.
3.
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.
4.
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.
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