Crispy noodles ('Mee Krop')

Crispy noodles (‘Mee Krop’)

1 packet (300g) Singapore noodles or rice noodles

Sauce

4 garlic cloves, finely chopped

4 Thai shallots, chopped

3 tbsp Thai fish sauce

2 tbsp palm sugar

2 tbsp tomato ketchup

2 tbsp fresh lime juice

1 carrot, chopped into small pieces

2 cups vegetable oil for deep frying

1)    Fill the wok with the oil and heat until it is really hot. Put the noodles in the wok and deep-fry until the noodles are crispy. Drain the oil out and set the noodles aside on a serving plate.

2)    Use a small pot. Add the chopped garlic, shallots, fish sauce, palm sugar, ketchup and lime juice. Put the pot on the heat and stir until the mixture is caramelised.

3)    Pour the sauce on the crispy noodles and serve with some carrots.