9:49 PM 2/25/98

Mee Krob (crisp fried noodles)

2 tbsp		fish sauce
2 tbsp		dark soy sauce
2		limes, juice only
3 tbsp		vinegar
1/4 cup   	brown sugar or half brown and half palm sugar
oil for deep-frying
6 oz 		rice sticks
4 		eggs, lightly beaten
1		medium onion, finely diced
3		garlic cloves, minced
1 		small red or green chili, 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.
  
In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and
sugar and set aside.
  
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.
  
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.
  
Heat a second wok over medium high heat and add approximately 2
tablespoons oil from the first wok. Add onion, garlic, and chili and
cook until they are fragrant. Add meats or shrimp and stir-fry just
until done.
  
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.
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  Title: Hmee Grob - [Thai Crispy Noodles].
 Categories: Appetizers, Thai, Seafood, Pork
      Yield: 1 servings

    1/4 c  Garlic, Coarsely Chopped.           3    Eggs.
    1/4 c  Shallot, Coarsely Chopped.          3 pk Rice Stick (Very Small).
    1/4 c  Thai Pickled Garlic,Julienne        1 c  Cooked Pork. **
    1/4 c  Fish Sauce (Best Quality).          1 c  Cooked Chicken. **
      1 c  Sugar.                              2 c  Fresh Shrimps, Shelled.
    1/2 c  Lime/Lemon Juice.                   3 c  Oil for Frying (Approx.).
    1/4 c  White Vinegar.                           Raw, Fresh, Bean Sprouts.
      1 tb Mashed Fermented Beans.                  Raw, Fresh, Chinese Chives.
      1 tb Paprika.                                 Cilantro.
    1/4 c  Hard Tufu, Sliced, Fried. *              Fresh Mild Red Chili Peppers

  *  Use the dry (relatively), hard tofu that usually have yellow skin.
  ** Cooked pork and chicken is to be sliced into thin long slices.

  Prepare egg "threads" for later use by heating up a wok, and add oil.
  Beat the eggs in a bowl till well mixed.  Drizzle the beaten eggs
  into the hot oil either through a fine metal sieve or thorough the
  small end of a (paper, metal, or any suitable material) cone.   Turn
  the mass of egg "threads" over in the oil to cook both sides till
  golden brown.  Remove from the hot oil, let drain well, and place
  aside for latter use.

  Soak the rice stick in some cold water till slightly softened.  Drain
  water, and spread out on a rack to allow excess water to run off.
  Add oil to hot wok, and fry the rice sticks, a little at a time, when
  the oil is very hot.  Fry till they are golden, and puffy.  Remove
  from the hot oil and drain well.  Place the fried rice stick aside
  while preparing the "sauce".

  Place a wok or large frying pan on medium heat, and add some oil when
  hot. When the oil is very hot, add pork, chicken, and shrimps, in
  order of increasing amount of moisture!  Stir fry till well cooked.
  Add chopped garlic, chopped shallots, and fry till they are golden.
  Add mashed fermented beans, fish sauce, sugar, lime or lemon juice,
  and white vinegar.  Continue to fry till the mixture is reduced and
  starts to get sticky.  Add paprika, and the pre-fried rice stick and
  mix well.  Sprinkle with the sliced, fried, hard tofu and a
  tablespoon of brown sugar.  Mix together.

  Remove from wok onto a serving platter, and topped with egg
  "threads", and chopped pickled garlic.  Decorate with cilantro and
  slices (diagonal) of red chili peppers.  Serve with raw beansprouts
  and Chinese chives.

  Translated by Padej Gajajiva from "Homemaker Book 2", by Ponsee
  Gajajiva.