Mi Krop (Crispy Noodles)

Mi Krop
(Crispy Noodles)

In a wok or deep fryer, heat the oil to 375 F (190C) 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 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 garnish, and lay the egg strips on the top. Serve immediately.

Mi Krop : Ingredients

oil Garnish
6 oz (200g) rice vermicelli
2 eggs, beaten (optional)
Sauce
1/4 cup chopped green onions
1/2 cup (125 ml) vinegar
1/4 cup chopped red bell pepper
1/2 cup (125 ml) sugar
1/8 cup chopped chives
1 teaspoon salt
4 oz (125g) fried tofu, diced
1 teaspoon tomato paste
1 tablespoon chopped cilantro/coriander leaves ( bai phak chi)
3 tablespoons garlic pickle (krathiam dong)