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This is a little speedier than other rice noodle dishes because the noodles are boiled rather than soaked (although you can soak the noodles as in the previous recipes if you prefer). If you don't like the strong taste of cilantro, try the next recipe, which features basil.

Ingredients

• 4 tablespoons peanut (preferred) or other oil
• 2 or 3 medium onions, thinly sliced
• Salt to taste
• 1 clove garlic, crushed
• 1/2 cup loosely packed cilantro leaves
• 1/2 teaspoon freshly ground black pepper
• 2 limes
• 1 pound broad rice noodles (fettuccine size)

Preparation

Bring a large pot of water to a boil. Heat a wok or large, deep skillet, preferably non stick, over medium high heat for 3 or 4 minutes, then add 3 tablespoons of the oil. Wait another 30 seconds you want the oil to be really hot then add the sliced onions. Raise the heat to high and cook them, not stirring too often, until they are dark brown, with some crisp edges, about 10 minutes. Reduce the heat and keep them warm.

While the onions are cooking, process some salt, the garlic, cilantro, pepper, the juice of one of the limes, and the remaining tablespoon of oil in a small food processor or blender. Use a rubber spatula if necessary to scrape down the sides of the container, and process until you have a loose paste.

Salt the boiling water and cook the pasta, beginning to taste after 5 minutes to see if it is done; do not overcook. When the pasta is tender, drain and toss with the onions and cilantro paste. Add salt to taste. Quarter the remaining lime and serve with the pasta.

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Source: How to Cook Everything