Mi krop is a Thai dish made with fried rice noodles, sauce, and shrimp or pork. The noodles are fried and served with a sauce made with fish sauce, tomato paste, vinegar, lime juice, and sugar. The dish is garnished with scrambled eggs, chopped greens, and bean sprouts. Tofu can also be used instead of meat.
Literally “crispy dough”, mi krop is a type of Thai dish consisting of fried rice noodles. Often made at home, mi krop includes a sauce and usually dried or fresh shrimp or pork. It is often garnished with scrambled eggs or chopped greens and served with bean sprouts.
The noodles used in mi krop are always rice noodles, often vermicelli, but can be any thick or thin type. Thick noodles are usually soaked before being cooked. Thick or thin, the noodles are always fried in oil and usually removed before the sauce is made.
The sauce used in mi krop may contain fish sauce, called man pla or tomato paste. Vinegar, lime juice and coconut sugar or white sugar are also used. Garlic, sometimes pickled, and shallots may also be added to the sauce. Occasionally bean curds, fermented soybeans, or ground dried chilies may also be added. Additionally or instead of pork or shrimp, tofu is often used in this dish.
To make mi krop, the meat or tofu is usually fried and then removed. After that, the noodles are fried and removed. Both the spaghetti and the meat are normally left to drain on paper towels while the sauce is cooking.
The sauce ingredients are mixed and cooked. Depending on the recipe, the sauce ingredients may all be combined at once or may be added in parts. If the sauce is cooked in parts, the garlic and shallots are fried and then the meat is added.
Sugar, fish sauce and vinegar are added next, as well as soybeans and red chilies. Once the mixture thickens, lime juice is included and the mixture is allowed to simmer. When the sauce is complete, the noodles and meat are returned to the pan or wok and covered in liquid. If bean curd is included, it is added after the noodles, just before serving.
The third element of mi krop is the outline. Once the noodle mix is complete, it can be portioned onto individual plates and topped with a variety of chopped herbs or vegetables. Red peppers, pickled garlic, and green onions are all used to complement mi krop, and scrambled eggs, cut into thin strips, are often added to the finished dish. Vegetables and herbs, such as bean sprouts, are usually served on the side. Coriander leaves or chives can also be added.
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