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Method
In a work or deep-fryer, heat the oil to 375 F (190
C) and fry the rice vermicelli until puffed. Remove
and set aside. Combine the sauce ingredients in a
large skillet and cook over medium heat for 4 minutes
until of a syrupy consistency. If desired, fry the
beaten eggs in a small pan. When cooked, remove and
slice into thin strips. Set aside. Add the noodles
to the sauce and mix quickly so that they are evenly
coated. Place on a serving dish, sprinkle with the
garnish, and lay the egg strips on top. Serve immediately.
Ingredients
4 cups (1 qt/1 l) oil
6 oz (200 g) rice vermicelli
Sauce
1 / 2 cup (4 fl oz/125 ml) vinegar
1/2 cup (4 oz/125 g) sugar
1 teaspoon salt
1 teaspoon tomato paste
3 tablespoons garlic pickle (krathiam dong)
Garnish
2 eggs, beaten (optional)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
1/8 cup chopped chives
4 oz (125 g) fried tofu, diced
1 tablespoon chopped cilantro/coriander
leaves (bai phak chi) |
