Crisp-Fried Noodles Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Crisp-Fried Noodles.....you'll find more recipes like this in our Recipe pages

Crisp-Fried Noodles
Perhaps the most famous and popular Thai noodle dish is Mee Krob, a jumble of crisp fried noodles tossed in a sweet and sour sauce
Serves 4
2 tbsp	fish sauce
2 tbsp	dark soy sauce
	juice of 2 limes
1/4 cup	brown sugar
	oil, for deep frying
6 oz	rice sticks
4	eggs, lightly beaten
1	medium onion, finely diced
3	cloves garlic, minced
1	small red or green chile, seeds removed, finely minced
3/4 lb	minced pork, diced chicken, or peeled shrimp, or a mixture
1 or 2	green onions, sliced, for garnish

-	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 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 on other side
-	Transfer to a plate and drain on paper towel
-	Repeat with remaining egg

-	Heat a second wok over medium-high heat and add approximately 2 tbsp of oil from the first wok
-	Add onion, garlic and Chile 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 a quarter of the fried noodles and egg
-	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

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