 In Thailand people often sprinkle some additional sugar, fish sauce, sliced chillies preserved in vinegar (with some of the vinegar), and ground dried chillies on the dish.There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodles ("mi krop"), with the sauce poured on to soften them.In areas where "gai lan" can not be easily obtained, broccoli and kale are often used as a substitute.