Mi Krop หมี่กรอบ (Crispy Noodles) Mi Krop (Crispy Noodles)
Ingredients

• 4 cup (1 gt/11) oil
  
• 7 oz (200 g) rice vermicelli Sauce
  
• 1/2 cup (4fl oz/125 g) sugar
  
• 1 teaspoon salt
  
• 1 teaspoon tomato paste
  
• 3 tablespoons garlic pickle (Krathiam dong)Garnish
  
• 2 gees, beaten (optional)
  
• 1/4 cup chopped green onions
  
• 1/4 cup chopped red bell pepper
  
• 1/8 cup chopped chives
  
• 4 oz (125 g) fried tofu, diced
  
• 1 tablespoon chopped cilantro/coriander leaves (bai phak chi)

Method
          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.

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