Rice Noodles with Garlic and Herbs Recipe

Name: Rice Noodles with Garlic and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
2
Transfer shallot with a slotted spoon to paper towels to drain.
3
Fry garlic in same hot oil and drain in same manner.
4
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.
5
Stir in fish sauce, vinegar, sugar, and water.
6
In a large bowl soak noodles in cold water to cover 15 minutes.
7
Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes.
8
In a colander drain noodles and rinse under cold water.
9
Drain noodles well.
10
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.
11
Cook mixture, stirring, until heated through.
12
Add herbs, garlic, and shallot and toss noodles well.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Rice Noodles with Garlic and Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Noodles with Garlic and Herbs

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