8 ounces rice vermicelli (very thin rice
noodles)
10-12 button mushrooms, sliced
4 ounces firm tofu, sliced
1 red pepper, sliced
2 cups bean sprouts
8 cloves garlic, finely chopped
5 shallots, finely chopped
8 green onions, chopped
1 cup cilantro, chopped
1/2 cup water or vegetable stock
2 dried jalapeno peppers, or equivalent amount of pepper sauce
or flakes
1/4 cup sugar
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon asian bean sauce
1/4 cup tamarind sauce
1 lime
1-2 tablespoons canola or vegetable oil
1. In a wok or large pan, fry the garlic,
jalapenos, and shallots in the oil for 3-4 minutes, stirring
often, until the garlic starts to brown.
2. Add the mushrooms and tofu, and continue cooking for another
3 minutes, stirring often.
3. In a bowl or measuring cup, mix the water or vegetable
stock, sugar, brown sugar, vinegar, soy sauce, bean sauce,
and tamarind sauce. Pour this mixture into the wok, and bring
to a simmer.
4. In the meantime, cook the rice vermicelli in boiling water
(it will cook very quickly, so test often) and drain.
5. When the mushrooms are sufficiently cooked, add the rice
vermicelli, 3/4 of the cilantro, the green onions, and the
lime juice. Mix well, and remove from the heat.
6. Garnish with the bean sprouts, red pepper, and remaining
cilantro. Serve hot, warm, or cold.
