Recipe

Mee Krob (sweet Thai Noodles) Recipe

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Ingredients

Stephen Ceideburg
1/4 c Brown sugar or half brown and half palm sugar
2 Green onions, sliced, for garnish
1 sm Red or green chile, seeds removed, finely minced
4 Eggs, lightly beaten
Oil, for deep-frying
3/4 lb Minced pork, sliced chicken, or peeled shrimp, or a mixture
2 tb Fish sauce
6 oz Rice sticks
3 tb Vinegar
2 Limes, juice only
3 Cloves garlic, minced
1 md Onion, finely sliced
2 tb Dark soy sauce

Directions

Step #1 This special occasion noodle dish is a favorite in many Thai restaurants.
Step #2 Some versions are extremely sweet & sticky; this version is less so, sour, but the important flavors are still sweet, & salty in that order.
Step #3 Be sure to use a large enough pan for saucing the noodles (step 5); a 14-inch wok is ideal.
Step #4 1.
Step #5 In a small bowl, soy sauce, vinegar, lime juice, mix fish sauce, & sugar & set aside.
Step #6 2.
Step #7 In a wok or deep skillet, heat oil to 350 degrees F.
Step #8 Drop approximately an oz of rice sticks into the oil; they will puff up & rise to the top of the oil in only a few seconds.
Step #9 Turn them over once & fry until crisp, about 15 seconds in all.
Step #10 Transfer finished noodles to a pan lined with paper towels & continue frying the batter in small batches.
Step #11 Keep noodles warm in a low oven.
Step #12 3.
Step #13 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.
Step #14 Continue with about half the egg mixture, forming a lacy network of egg.
Step #15 Fry until golden brown on underside, turn over once, & brown other side.
Step #16 Transfer to a plate & drain on paper towels.
Step #17 Repeat with remaining egg.
Step #18 4.
Step #19 Heat a second wok over medium high heat & add approximately 2 tbsps oil from the first wok.
Step #20 Add onion, garlic, & chile and cook this until they are fragrant.
Step #21 Add meats or shrimp & stir-fry just until done.
Step #22 5.
Step #23 Stir sugar mixture & add to wok.
Step #24 Bring to a boil & cook this until slightly thickened.
Step #25 Reduce heat to low & add about a quarter of the fried noodles & eggs.
Step #26 stir this together & toss to break up noodle clumps & coat with sauce.
Step #27 Continue adding noodles & eggs in batches until all are coated with sauce.
Step #28 Transfer to serving platter & garnish with sliced green onion.
Step #29 Serves 4 with other dishes.
Step #30 From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987.
Step #31 ISBN 0-89721-098-0.
Step #32 --.
Enjoy the MEE KROB (SWEET THAI NOODLES) recipe

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