Instructions: * Note: The best noodle to use is a half inch wide, flat rice variety that looks clear before it is cooked and turns white after.

Trim, core and cut the pineapple in half lengthwise. Set half the pineapple aside, and roughly chop the remaining half. Pulse the chopped pineapple in a food processor five or six times to create a chunky puree. Transfer to a small bowl, and combine with sugar, 1/2 teaspoon salt, 1 tablespoon lime juice, red pepper flakes, and a few dashes fish sauce, if desired. Set aside.

Chop the tomato into 3/4-inch dice. In a small bowl, combine the tomato, the remaining 1 teaspoon salt, and remaining 2 teaspoons lime juice. Set aside to marinate for 20 minutes.

Meanwhile, peel and thinly slice the shallot. Heat vegetable oil in a small saucepan over medium-low heat until it is hot enough that a shallot slice dropped in the oil bubbles and floats to the surface. Stir in remaining shallots; fry until golden, stirring often, 4 to 6 minutes. Remove with a slotted spoon, and drain on paper towels. Set aside. The shallots can be made well ahead of time and stored in an airtight container once theyve cooled.

Bring a large pot of salted water to a boil. Add rice noodles, and cook until al dente, 6 to 7 minutes. Drain in a colander, and rinse with cold water to stop the cooking.

Cut the remaining pineapple into 1/4-inch thick wedges. Toss pineapple in a large bowl along with the rice noodles, pineapple dressing, tomato marinade, mint leaves, and peanuts. Serve immediately, garnished with the fried shallots.

Makes 4 servings.

Cuisine: "Mexican"

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