Recipe - Mee Krob (Thai Crisp Fried Noodles)

2 bn Rice vermicelli, about 8
ounces
Oil for deep frying
1 lg Onion, finely chopped
5 Garlic cloves, finely
chopped
One half pound Pork fillet, cut or sliced up and cut
into 1" long pieces
1 Whole chicken breast,
boned, cut or sliced up and cut into
1" pieces.
6 Dried Chinese mushrooms
(shiitake), soaked and
finely cut or sliced up .
2 small Fresh chilies, seeded and
finely cut or sliced up .
3 tablespoon Soy sauce.
Juice from 2 limes.
2 tablespoon Rice vinegar.
4 Or 5 tablespoons sugar,
granulated, brown or palm.
3 tablespoon Fish sauce.
3 tablespoon Small shrimp++cooked or raw.
4 Eggs, beaten.
Handful of bean sprouts
6 Green onions, finely
chopped.
4 tablespoon Fresh cilantro, chopped
2 Green onions, cut for
decoration.

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 68 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip