Mee Krob (Thai Crisp-Fried Noodles) - 2

Recipe Ingredients

2		Bunches rice vermicelli - about 8 oz.
		Oil for deep frying
1		Onion - finely chopped (large)
5		Garlic cloves - minced
1/2 lb	227g / 8oz	Pork fillet - sliced and cut, 1" pieces
1		Chicken breast - boned, sliced into pieces
6		Dried Chinese mushrooms - (shiitake), soaked and sliced
2		Fresh chilies - seeded and sliced (small)
3 tablespoons	45ml	Soy sauce.
		Juice from 2 limes.
2 tablespoons	30ml	Rice vinegar.
4 tablespoons	60ml	Brown sugar
3 tablespoons	45ml	Fish sauce.
3 tablespoons	45ml	Small shrimp - cooked or raw.
4		Eggs - beaten.
1/4 lb	113g / 4oz	Bean sprouts - wash and drain
6		Green onions - tops and bottoms, finely chopped
4 tablespoons	60ml	Fresh cilantro - chopped
2		Green onions - fancy cut for garnish

Recipe Instructions

Optional stuff: crab meat, bean curd, dried shrimp Tear noodles into handful bunches (inside a large shopping bag to avoid a mess). Heat oil and fry the noodles until they puff up. Flip over for a few seconds. Do this by bunches and drain in bag. Pour off oil, leaving 6 tablespoons in wok. Fry the onions and garlic lightly.

Add pork and cook it through. Add chicken and fry until it turns white. Put in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to wok and simmer until liquid is reduced by half and starting to turn syrupy. Add shrimp and cook for 1 minute. Push contents of wok to the sides and pour beaten eggs into center of wok. Let set for a minute then stir and add the bean sprouts and drained noodles. Toss LIGHTLY (the noodles are fragile) to mix ingredients and then let heat through. Transfer to serving platter and garnish with cilantro and green onions.

NOTE: Rice vermicelli are also known as rice sticks or cellophane noodles depending on where you find them. All the Asian cuisines that I've encountered have some variation of them. Use the thinnest you can find. Other kinds of noodles won't work. When they hit the hot oil, they kinda go "whooosh" and double or triple in size and turn a milky white. Kids really like to watch the process. The oil MUST be fresh and hot (375F to 400F) or the centers may be tough.

This recipe makes enough for 6-8 people. I'd recommend halving it for less than that. It's a sweet/sour dish with the emphasis on the sweet. Very tasty and rich.

Source:
"Thai Cooking From the Siam Cuisine Restaurant"

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