MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: Mee Krob (Crisp-Fried Noodles)
  Categories: Thai, Stephen, Chicken, Seafood, Meats
       Yield: 4 servings
 
            Stephen Ceideburg
       2 tb Thai Fish sauce
       2 tb Dark soy sauce
       2    Limes, juice only
       3 tb Vinegar
     1/4 c  Brown sugar or half brown
            -and half palm sugar
            Oil, for deep-frying
       6 oz Rice sticks
       4    Eggs, lightly beaten
       1 md Onion, finely diced
       3    Cloves garlic, minced
       1 sm Red or green chile, seeds
            -removed, finely minced
     3/4 lb Minced pork, diced chicken,
            -or peeled shrimp, or a
            -mixture
       2    Green onions, sliced, for
            -garnish
 
   This special occasion noodle dish is a favorite in many Thai
   restaurants. Some versions are extremely sweet and sticky; this
   version is less so, but the important flavors are still sweet,
   sour, and salty in that order. Be sure to use a large enough
   pan for saucing the noodles (step 5); a 14-inch wok is ideal.
 
   1. In a small bowl, combine fish sauce, soy sauce, lime juice,
   vinegar, and sugar and set aside.
 
   2. In a wok or deep skillet, heat oil to 350 degrees F. Drop
   approximately an ounce of rice sticks into the oil; they will
   puff up and rise to the top of the oil in only a few seconds.
   Turn them over once and fry until crisp, about 15 seconds in
   all. Transfer finished noodles to a pan lined with paper towels
   and continue frying the batter in small batches. Keep noodles
   warm in a low oven.
 
   3. Dip a hand in the beaten egg and, holding your hand
   approximately 8 inches above the hot oil, drizzle egg over the
   surface in a random pattern. Continue with about half the egg
   mixture, forming a lacy network of egg. Fry until golden brown
   on underside, turn over once, and brown other side. Transfer to
   a plate and drain on paper towels. Repeat with remaining egg.
 
   4. Heat a second wok over medium high heat and add
   approximately 2 tablespoons oil from the first wok. Add onion,
   garlic, and chile and cook until they are fragrant. Add meats
   or shrimp and stir-fry just until done.
 
   5. Stir sugar mixture and add to wok. Bring to a boil and cook
   until slightly thickened. Reduce heat to low and add about a
   quarter of the fried noodles and eggs. Stir together and toss
   to break up noodle clumps and coat with sauce. Continue adding
   noodles and eggs in batches until all are coated with sauce.
   Transfer to serving platter and garnish with sliced green
   onion.
 
   Serves 4 with other dishes.
 
   From the California Culinary Academy’s “Southeast Asian
   Cooking”, Jay Harlow, published by the Chevron Chemical
   Company, 1987. ISBN 0-89721-098-0.
 
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