Mee krob (thai crisp fried noodles)

Yield: 1 Servings

Ingredients:

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

Instructions:

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 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.