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Mee Krob (Thai Crisp Fried Noodles)
Ingredients
- 1 1/2 Tbsp. vegetable oil
- 1 x onion finely minced
- 3 x garlic cloves chopped
- 6 x dry Chinese mushrooms soaked, sliced
- 1 x green chile sliced
- 1 1/2 Tbsp. thin soy sauce Juice of 1 1/2 limes
- 1 1/2 Tbsp. dark Chinese vinegar
- 4 1/2 Tbsp. sugar
- 2 Tbsp. fish sauce (Nam pla or possibly Nuoc Mam)
- 1 1/2 Tbsp. tomato paste
- 1 1/2 Tbsp. ketchup
- 1 x egg
- 1/2 tsp fish sauce
- 1/4 tsp toasted sesame oil
- 1 Tbsp. vegetable oil plus
- 2 c. vegetable oil
- 1/4 lb shredded pork
- 4 x scallions, shredded
- 1 c. bean sprouts
- 4 ounce crab meat
- 1/4 tsp sugar
- 1/4 lb rice vermicelli
Directions
- In a well-seasoned wok or possibly large skillet heat oil and saute/fry onion, garlic, mushrooms and chile till lightly browned. Add in remaining sauce ingredients, stir well and bring to a boil. Pour into a bowl and set aside.
- Beat egg with fish sauce and sesame oil. Clean wok and reheat. Pour in Large eggs in a very thin layer and cook 10 min, turning several times. Turn out, roll up omelette and slice into 1/4-inch strips.
- Heat 1 Tbsp. oil over high heat and saute/fry pork for 2 min. Add in scallions, bean sprouts, crab meat and egg strips. Sprinkle with sugar. Saute/fry 30 seconds and transfer to a bowl.
- Clean wok and heat remaining 2 c. oil over medium-high heat. In a large shopping bag tear vermicelli into bunches. Add in one-eighth of noodles and fry 30 seconds. Remove to a warmed paper towel-lined platter and sprinkle with one-eighth of pork mix. Repeat till all noodles and pork are used up.
- Pour oil from wok, add in sauce mix and reheat, stirring, till bubbly. Remove paper towels from platter, pour sauce over noodles and mix well. Serve immediately.
- This recipe yields 8 to 10 servings.
- Cuisine: "Thai"
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