Mee Krob(Thai Crisp Fried Noodles)

* Exported from MasterCook *

Mee Krob (Thai Crisp Fried Noodles)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Pasta
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bn Rice vermicelli -- about 8

Oil for deep frying
1 large Onion -- finely chopped
5 Garlic cloves -- finely

1/2 pound Pork fillet -- sliced and cut
1" long pieces
1 Whole chicken breast -- boned, sliced and cu
-1 pieces.
6 Dried Chinese mushrooms -- (shiitake), soaked a
sliced.
2 small Fresh chilies -- seeded and
sliced.
3 tablespoons Soy sauce.
Juice from 2 limes.
2 tablespoons Rice vinegar.
4 Or 5 tablespoons sugar -- granulated, brown or
3 tablespoons Fish sauce.
3 tablespoons Small shrimp++cooked or raw.
4 Eggs -- beaten.
Handful of bean sprouts
6 Green onions -- finely

4 tablespoons Fresh cilantro -- chopped
2 Green onions -- cut for


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.

Posted by Stephen Ceideberg; September 28 1992.

- - - - - - - - - - - - - - - - - -