Mee Krob Thai Crisp Fried Noodles 2

Serving Size : 1
Ingredients

for prepare Mee Krob Thai Crisp Fried Noodles 2

:

Amount	Measure	Ingredient - Preparation Method
2		bunches rice vermicelli - about 8 oz.
oil for deep frying mee krob thai crisp fried noodles 2
1	large	onion - finely chopped
5	cloves	garlic cloves - minced
1/2	pound	pork fillet - sliced and cut, 1"
pieces mee krob thai crisp fried noodles 2
1	whole	chicken breast - boned, sliced into
pieces mee krob thai crisp fried noodles 2
6		dried Chinese mushrooms - (shiitake), soaked
and sliced mee krob thai crisp fried noodles 2
2	small	fresh chilies - seeded and sliced
3	tablespoons	soy sauce.
juice from 2 limes. mee krob thai crisp fried noodles 2
2	tablespoons	rice vinegar.
4	tablespoons	brown sugar
3	tablespoons	fish sauce.
3	tablespoons	small shrimp - cooked or raw.
4		eggs - beaten.
1/4	pound	bean sprouts - wash and drain
6		green onions - tops and bottoms,
finely chopped mee krob thai crisp fried noodles 2
4	tablespoons	fresh cilantro - chopped
2		green onions - fancy 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.

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