Mee Krob (Crisp-Fried Noodles)

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

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Ingredients

2	tablespoons	fish sauce
2	tablespoons	soy sauce, dark
2	each	limes	juice only
3	tablespoons	vinegar
1/4	cup	brown sugar	or half brown sugar and half palm sugar
1	x	vegetable oil	for deep-frying
6	ounces	rice sticks
4	large	eggs	lightly beaten
1	medium	onion	finely diced
3	Cloves	garlic	minced
1	small	green chili peppers	red or green, seeds removed, finely minced
3/4	pound	pork	diced chicken,, or peeled shrimp, or a mixture
2	each	scallions, spring or green onions	for garnish

Directions

1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and sugar and set aside.

2. 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.

3. 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.

4. Heat a second wok over medium high heat and add approximately 2 tablespoons 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.

5. 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.