Mi Krop
(Crispy Noodles)


M
ethod

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

4 oz (125 g) fried tofu, diced

2 eggs, beaten (optional)

1/4 cup chopped green onions

1/4 cup chopped red bell pepper

1/8 cup chopped chives

1 tablespoon chopped cilantro/

3 tablespoons garlic pickle (krathiam dong) Garnish

     coriander leaves (bai phak chi)

 

 


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