Thai4UK - RECIPES

		Ingredients
		1 l. oil
		200 g. rice vermicelli
		125 ml. vinegar
		125 g. sugar
		1 teaspoon salt
		1 teaspoon tomato paste
		3 tablespoon garlic pickle (Krathiam Dong), garnish
		2 eggs, beaten (optional)
		¼ cup chopped green onions
		¼ cup chopped red bell pepper
		1/8 cup chopped chives
		125 g. fried tofu, diced
		1 tablespoon chopped cilantro/coriander leaves (Bai Phak Chi)

Mi Krop
(Crispy Noodles)

Directions

In a wok 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.