 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.
| 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) |
|
|
