หมี่กรอบ  MiiKrob

4 cups of oil
6 oz of rice vermicelli
Sauce:    1/2 cup of vinegar
              1/2 cup of sugar
              1 teaspoon of salt
              1 teaspoon of tomato paste
              3 tablespoons of pickled garlic
Garnish:  2 eggs, beaten (optional)
              1/4 cup chopped green onions
              1/4 cup chopped red pepper
              1/8 cup chopped chives
              4 oz fried tofu, diced
               1 tablespoon chopped cilantro leaves

In a wok or a deep-fryer, heat the oil to 375 F, and fry the rice vermicelli until puffed.  Remove and set aside.  Combine the sauce ingredients in a large skillet, and cook over medium heat for 4 minutes until of a syrupy consistency.   If desired, fry the beaten eggs in a small pan.  When cooked, remove and slice them into thin strips.  Set aside.  Add the noodles to the sauce, and mix quickly so that they are evenly coated.  Place on a serving dish, sprinkle with garnish, and lay the egg strips on top.