Mee Krob (Thai Crisp-Fried Noodles)
| Yield: | 8 Servings |
| Categories: | Pasta |
| SAUCE | ||
| 1 1/2 | tb | Vegetable oil |
| 1 | Onion, finely-chopped | |
| 3 | Garlic cloves, minced | |
| 6 | Dried Chinese mushrooms, soaked and sliced | |
| 1 | Green chile, sliced | |
| 1 1/2 | tb | Thin soy sauce |
| 1 1/2 | Limes, Juice of | |
| 1 1/2 | tb | Dark Chinese vinegar |
| 4 1/2 | tb | Sugar |
| 2 | tb | Fish sauce (Nam pla or Nuoc Mam) |
| 1 1/2 | tb | Tomato paste |
| 1 1/2 | tb | Ketchup |
| 1 | Egg | |
| 1/2 | ts | Fish sauce |
| 1/4 | ts | Toasted sesame oil |
| 1 | tb | Plus 2 cups vegetable oil |
| 1/4 | lb | Shredded pork |
| 4 | Scallions, shredded | |
| 1 | c | Bean sprouts |
| 4 | oz | Crab meat |
| 1/4 | ts | Sugar |
| 1/4 | lb | Rice vermicelli |
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