Mi Krop
Mi krop is Thai crispy rice noodles tossed in a sweet-tart tamarind sauce with shrimp, tofu, egg, garlic, and chives. The finished noodles should stay lacy and crisp, with citrus, chile, and herbs balancing the caramelized sauce.
π Recipe adapted from Wikidata (Dish)
Fry small handfuls of dry rice vermicelli in hot oil until they puff and turn crisp, then drain well.
Cook garlic, shallot, shrimp or tofu, and egg in a wok until just done.
Simmer tamarind, palm sugar, and fish sauce into a sticky sweet-tart sauce.
Toss the crisp noodles quickly with the sauce and cooked additions so they are coated but not soggy.
Finish with bean sprouts, garlic chives, lime, and chile and serve right away.
π· Perfect Pairings
Complete your meal with these
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