Mi Krop (Thai Noodle Dish)

• 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

1. 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.
2. 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.

oil, rice vermicelli noodles, firm tofu, brown sugar, fish sauce, tomato sauce, rice wine vinegar, garlic, chilies, shrimp, green onions

Taken from recipes-plus.com/api/v2.0/recipes/27173 (may not work)