Mi krop is a popular Thai noodle dish. Rice vermicelli noodles are deep-fried until crispy and served in a sweet and sour sauce with a variety of garnish ingredients.
oil
6 ounces rice vermicelli
Sauce
1/2 cup vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon tomato paste
3 tablespoons garlic pickle (available in Asian or specialty markets)
Garnish
2 eggs, beaten
1/4 cup chopped green onion
1/4 cup chopped red bell pepper
1/8 cup chopped chives
4 ounces fried tofu, diced
1 tablespoon chopped fresh cilantro
Heat about an inch oil in a wok to 375 degrees F.
If needed, cut the vermicelli into 4 to 6-inch long pieces. Separate the strands.
Add the rice vermicelli to the oil and cook for a few until it is puffed and crispy. Remove the vermicelli from the wok and set aside.
Drain the oil from the wok. Add the vinegar, sugar, salt, tomato paste, and garlic pickle to the wok. Cook, stirring occasionally, for 4 minutes.
Meanwhile, add the egg to a small, nonstick skillet over medium heat. Cook until set. Remove the egg from the skillet and slice into thin strips.
Add the noodles to the wok and stir to coat in the sauce. Immediately place on a serving dish. Sprinkle the noodles with the garnishes and egg strips.
Serve immediately.
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