Crispy Noodles
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 (krathiam dong)
Garnish:
2 eggs, beaten, optional
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 cilantro/coriander leaves (bai phak chi)
In a wok or deep fryer, heat the oil to 375F 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 syrupy. 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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