| 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) |
Instructions
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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