Mee krob (thai crisp fried noodles)
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Mee krob (thai crisp fried noodles)
  Thai    Fried    Noodles    Pasta  
Last updated 6/12/2012 12:53:40 AM. Recipe ID 15510. Report a problem with this recipe.
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      Title: Mee krob (thai crisp fried noodles)
 Categories: Thai, Pasta, Ceideburg 2
      Yield: 1 Servings
      2 bn Rice vermicelli, about 8
           Oil for deep frying
      1 lg Onion, finely chopped
      5    Garlic cloves, finely
    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
      4 tb 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
  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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Recipe ID 15510 (Apr 03, 2005)

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