3 cup Vegetable Oil, For Deep Frying
4 ounce Vermicelli
*** SYRUP ***
4 tablespoon Water
4 tablespoon Tamarind Water
4 tablespoon Sugar
*** SEASONINGS ***
4 tablespoon Vegetable Oil
2 tablespoon Onions, Chopped
1 tablespoon Garlic, Chopped
1 tablespoon Tomato Paste
3 tablespoon Soy Sauce
*** TO FINISH ***
cup Bean Sprouts
1 tablespoon Cilantro, Leaves
2 Green Onions, Diced
1 teaspoon Paprika

Heat the oil to very hot. Drop a handful of uncooked rice 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.

Pepare 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 lemon wedges.