Mi Krop (Thai Noodle Dish) - cooking recipe

Ingredients

None None oil, for deep-frying
4.5 oz rice vermicelli noodles
5.25 oz firm tofu, diced
1/4 cup brown sugar
2 tbsp fish sauce
2 tbsp tomato sauce
1 tbsp rice wine vinegar
2 cloves garlic, finely sliced
2 None Thai chilies, sliced
8.75 oz small shrimp, peeled, cooked
6 None green onions, thinly sliced

Preparation

Heat oil in a wok or saucepan. Working in batches, deep-fry vermicelli for 1-2 mins, until puffed. Drain on paper towels. Deep-fry tofu for 1-2 mins, until golden and crisp. Drain on paper towels. Drain oil from wok.
Combine sugar, fish sauce, tomato sauce, vinegar, garlic and chilies. Stir-fry for 30 seconds then add shrimp, tofu and 3 green onions. Stir-fry for 2-3 mins. Remove from heat and mix in noodles. Serve with remaining green onion.