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Thai   -   Thai Crisp Fried Noodles (Mee Krob)   adapted from The Original Thai Cookbook by Jennifer Brennan

Description
Ingredients
  • 8 Ounces Rice Vermicelli -- broken
  • Oil -- for frying
  • 1 Large Onion -- finely chopped
  • 5 Cloves Garlic -- finely chopped
  • 1/2 Pound Pork -- sliced
  • 1 Large Chicken Breast -- sliced
  • 6 Large Chinese Mushrooms -- SOAKED & CHOPPED
  • 2 Small Serrano Pepper -- finely chopped
  • 3 Tablespoons Soy Sauce
  • 2 Limes Lime Juice
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Sugar
  • 3 Tablespoons Fish Sauce
  • 2 Medium Eggs -- beaten
  • 1/4 Cup Small Shrimp -- raw
  • 1 Handful Bean Sprouts
  • 6 Large Green Onioins -- finely chopped
  • 4 Tablespoons Cilantro -- chopped
Directions Heat oil in large wok, fry noodles until they puff up. Noodles shoudl be pale gold. Drain on paper towels. Pour off oil leaving 2 T in wok. Fry onions & garlic until light brown. Add pork, cook 3 minutes. Add chicken, cook 3 minutes. Add mushrooms and serranos, reduce heat, let simmer 5 minutes. Mix soy sauce, lime juice, vinegar, sugar and fish sauce in small bowl. Add to wok, simmer until reduced by half. Add shrimp, cook 1 minute. Make hole in center of ingredients, add beaten eggs. Stir to distribute. Add sprouts & noodles. Stir until just heated through. Garnish with green onions & cilantro and serve.
Serves 6
Time to Make 0:00



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