INGREDIENTS

INSTRUCTIONS

From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>  Date:
Wed, 24 Jul 1996 15:02:09 -0700 mee krob is an easy dish that  makes a
pleasant snack, or a useful accompaniment to hotter foods.  The tangy
sweet & sour sauce is optional though certianly normal, and  hardened
vegetarians could easily leave out the pork and shrimp.  In Thailand
this is almost always prepared in a wok. If you feel  nervous about
deep frying in a wok, feel free to use a saucepan or  electric deep
frier  Method: Heat about 3 cups of peanut oil until very hot
(preferably  smoking), then whilst it is heating, crush the noodles in
a large  plastic bag.  Drop the noodles, a small quantity at a time,
into the hot oil. They  immediately puff up and turn golden brown.
Remove at once with a  slotted spoon, or the type of wire strainer
available from Chinese  hardware stores.  When all the noodles have
been cooked and set aside to drain on  kitchen paper, drizzle the egg
into the oil to form a ribbon of  cooked egg, then take it from the oil
and chop it up.  Finally deep fry the pieces of tofu until golden brown
and set aside.  Now pour off and reserve all but a little of the oil,
and stir fry the  garlic pickle and shallots. Next stir fry the pork
until the fat is  firm and the meat cooked to your taste. Stir fry the
shrimp briefly  until they turn pink.  Mix the cooked ingredients,
except the tofu, and transfer to a serving  platter.  Combine the
ingredients of the sauce, and place it in a small bowl so  the diners
may ladle it over the food as required (if you do it too  early the
noodles will go soggy).  Garnish the mee krob with the green onions,
chilis and cooked tofu.  CHILE-HEADS DIGEST V3 #053  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“You can spurn God’s love for only so long”