Title: Crispy Noodles (Mee Krop)
Categories: Thai Appetizer Side Vegetable
Yield: 3 Servings

		Oil; for deep-frying
4	oz	Sen mee noodles - soaked in water for 20 - minutes, and drai
THE SAUCE
2	tb	Oil
4	oz	Ready-fried beancurd - cut into thin strips
2	tb	Oil
2		Garlic cloves - finely chopped
2		Shallots; finely chopped
1	tb	Light soy sauce
1/2	ts	Salt
4	tb	Sugar
4	ts	Vegetable stock
3	tb	Lemon juice
1/2	ts	Chili powder
TO GARNISH
2	tb	Oil
1		Egg; lightly beaten with:
1	tb	-Cold water
1/3	c	Beansprouts
1		Spring onion - cut into 1/2-inch slivers
1	md	Fresh red chili; deseeded - and slivered lengthways
1		Whole head pickled garlic - finely sliced across - the bulb

Heat the deep-frying oil until medium hot and deep-fry the drained noodles until golden brown and crisp. Drain and set aside.

Heat the oil for the sauce and fry the shredded beancurd until crisp. Remove with a slotted spoon and set aside. Add the garlic to the pan, fry until golden brown, drain and set aside. Fry the shallot until brown, add the soy sauce, salt, sugar, stock and lemon juice and stir well until the mixture begins to caramelize. Add the chili powder and the reserved beancurd and garlic and stir until they have soaked up some of the liquid. Set aside.

In a separate pan, heat the oil for the garnish and drip in the egg mixture to make little scraps of fried egg. Drain and set aside. Return the main sauce to the heat and crumble in the crispy noodles, mixing gently and briefly. Turn on to a serving dish and sprinkle with beansprouts, spring onion, fried egg scraps, chili and pickled garlic and serve.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos courtesy of: Karen Mintzias

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