1 cup plus 2 tablespoons vegetable oil
1/2 cup thinly sliced shallot
1/3 cup thinly sliced garlic
1/4 cup tamarind (from a pliable block)
1/2 cup warm water
3 tablespoons Asian fish sauce (preferably naam pla)
3 tablespoons rice vinegar
1 1/2 tablespoons firmly packed brown sugar
1/4 cup water
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
rice, noodles, garlic

ingredients
1/2 cup long-grain white rice, rinsed well
1 1/4 cups (1/4-inch-dice) fresh pumpkin or butternut squash
6 cups water
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons salt, or to taste

Accompaniments: thinly sliced scallion, very finely julienned ginger, chopped salted peanuts, and Chinese hot oil
rice, soup, pumpkin

1/2 cup finely chopped onion
1 tablespoon unsalted butter
1 cup long-grain white rice
1 1/2 cups water
1/2 teaspoon salt
1 medium carrot, cut into 1/8-inch-thick matchsticks
rice, julienned, carrots