Mee Krob (Thai Crisp Fried Noodles)

Yields:	4 servings
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2	bunch	rice vermicelli
1	large	onion	chopped
5	each	garlic cloves	chopped
1/2	pound	pork fillet	cut up
1	each	chicken breast	sliced
6	each	mushrooms, chinese	dried
2	small	chilies	diced
3	tablespoons	soy sauce
2	tablespoons	rice vinegar
3	tablespoons	fish sauce
3	tablespoons	shrimp
4	large	eggs	beaten.
6	each	scallions, spring or green onions	chopped
4	tablespoons	cilantro	chopped

Tear noodles into handful bunches (inside a large shopping bag to avoid a mess).

Heat oil and fry the noodles until they puff up.

Flip over for a few seconds.

Do this by bunches and drain in bag.

Pour off oil, leaving 6 tablespoons in wok.

Fry the onions and garlic lightly.

Add pork and cook it through.

Add chicken and fry until it turns white.

Put in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce.

Add to wok and simmer until liquid is reduced by half and starting to turn syrupy.

Add shrimp and cook for 1 minute. Push contents of wok to the sides and pour beaten eggs into center of wok.

Let set for a minute then stir and add the bean sprouts and drained noodles.

Toss LIGHTLY (the noodles are fragile) to mix ingredients and then let heat through.

Transfer to serving platter and garnish with cilantro and green onions.

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!

Reviewed by Choko-chipp