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MI KROP

(CRISPY NOODLES)

 
  Nice and crispy but might not be so filling, leaving you still hungry.
 

INGREDIENTS

4 cups (1 qt / 1 l) oil
6 oz (200g) rice vermicelli
Sauce
1/2 cup (4 fl oz / 125 ml) vinegar
1/2 cup (4 fl oz / 125 ml) 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 (125g) fried tofu, diced
1 tablespoon chopped cilantro/coriander leaves ( bai phak chi)
 
PREPARATION
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.
 
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