Mi Krob

Name: Mi Krob
Cuisine: South African
Ingredients: 125 g rice vermicelli; 2 eggs

Mi krop is a Thai dish. The name means "crisp noodles". It is made with thin rice noodles and a sauce that is predominantly sweet but can be balanced with an acidic flavor, usually lemon or lime. The sour/citrus flavor prominent in this dish often comes from the peel of a Thai citrus fruit called som sa.

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Ingredients

125 grice vermicelli
1 tbsp lemon zest
Chives
3-4 fresh makrut thai lime leaves, cut into small
2eggs
Coriander leave
3 Chilies, sliced
cashew nuts
Olive oil for fry
Sauce:
100 g Palm sugar
70 g Tamarind juice
50 g Red onion, finely chopped
50 g Fish sauce
1 tbsp olive oil

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Steps

1

Heat the pot with low heat. Add olive oil when it hot put red onion stir till aromatic add palm sugar, tamarind juice and fish sauce simmer with low heat till it sticky. Leave it cool and set aside.
2

Heat the olive oil to high. The oil must hot enough to fry the crispy noodles. Fry it little by little. Set aside.
3

Beaten eggs. Heat the olive oil to high. The oil must hot enough to fry the crispy egg. When it hot use the through pour the beaten eggs through it fry till turn to golden brown. Scoop them down, set aside.
4

Heat the wok put a little bit olive oil then pour the sauce when it boiled put the crispy noodle stir fry gently till mix well with low heat. Add fresh makrut thai lime leaves, lemon zest, crispy egg and chives stir fry fir 3-4 mins. Scoop them down sprinkle with coriander leaves, chilies and cashew nuts before serve.