*  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.
 
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