Crisp Noodles (Mee Krob)

¼ Pound Rice Vermicelli
1-2 ounces Shrimp (optional)
½ Cup Dried tamarind (or tamarind concentrate)
½ Cup Green onion, cut into 1" length
½ Cup Bean sprouts
1 to 4 Tablespoon Fish sauce
1/3 Cup Brown or Palm sugar
½ Cup Warm water
1 Teaspoon Ketchup
4-5 Cups Cooking oil for deep frying
4-5 sprigs Cilantro or Chinese parsley
Red Chili, sliced

1. Simmer rice vermicelli in water until soft. Drain well.
2. Fry noodles, a little at a time, in a wok on high heat until they puff up.
3. Set aside in the paper towels to drain.
4. Combine tamarind with warm water, mix and strain.
5. In a saucepan, stir fry shrimp in 3 Tablespoon of oil; combine tamarind water, fish sauce, sugar and ketchup.
6. Bring to boil and simmer on a low heat until sugar becomes sticky.
7. Combine fried noodles and toss lightly to mix.
8. Garnish with cilantro or Chinese parsley, and red chili.
9. Serve with bean sprouts. and green onion.