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Mee Krob (Thai Crisp-Fried Noodles)Ingredients1 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 vermicelliPreparation
- In a well-seasoned wok or large skillet heat oil and saute onion, garlic,
- mushrooms and chile until lightly browned. Add remaining sauce ingredients,
- stir well and bring to a boil. Pour into a bowl a nd set aside. Beat egg
- with fish sauce and sesame oil. Clean wok and reheat. Pour in eggs in a
- very thin layer and cook 10 minutes, turning several times. Turn out, roll
- up omelette and slice into 1/ 4-inch strips. Heat 1 tablespoon oil over
- high heat and saute pork for 2 minutes. Add scallions, bean sprouts, crab
- meat and egg strips. Sprinkle with sugar. Saute 30 seconds and transfer to
- a bowl.
- Clean wok and heat remaining 2 cups oil over medium-high heat. In a large
- shopping bag tear vermicelli into bunches. Add one-eighth of noodles and
- fry 30 seconds. Remove to a warmed paper towel-lined platter and sprinkle
- with one-eighth of pork mixture. Repeat until all noodles and pork are used
- up. Pour oil from wok, add sauce mixture and reheat, stirring, until
- bubbly. Remove paper towels from platter, pour sauce over noodles and mix
- well. Serve immediately.
ServingServes 8 people
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