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Thailand- Mee-Krob (Crisp Rice Noodles with Shrimp and Pork)


                 6 ea                         Dried shiitake

2ea                          Eggs, lightly beaten seasoned with fish sauce

4oz                         Rice noodles, vermicelli

4oz                         Pork, ¼ inch strips

1 small                    Onion, sliced thin

3cloves                   Garlic, minced

8oz                         Shrimp, P and D, or squid

2ea                          Thai chilies, minced

¼ cup                      Sugar

1T                           Tomato paste

2T                           Fish sauce

2T                           Lime juice

1ea                          Lime, zested

10 ea                       Green Beans or 3 Chinese long beans,julienne

Tt                            Chili paste

2 cups                     Bean sprouts

¼ cup                      Cilantro, rough chop

5ea                          Fried shallots

Oil for deep frying


  1. Soak mushrooms for 20 minutes in a half cup of water and slice very thin, reserve soaking liquid
  2. Using a gloved hand drizzle egg mixture into 350 degree fryer in a circular motion, flip and cook until golden brown, drain on paper towel and reserve for garnish (lace like)
  3. Fry rice noodles in two separate batches for about 1 ½ minutes turning once during the cooking. The noodles should be a very light brown, drain on paper towels
  4. Heat wo tablespoons of oil in the wok
  5. Add pork (1 minute), onions and garlic (1 min) and then the chilies (1 min)
  6. Add sugar, mushrooms and reserved liquid and cook until thickened
  7. Add green beans and chili paste and cook until beans are just done
  8. Add lime juice, zest and fish sauce
  9. Add shrimp or squid
  10. Remove from heat adjust seasoning and add bean sprouts
  11. Add ½ of the fried rice noodles to a bowl and layer ½ of the stir fry over, mix, repeat process with remaining ingredients
  12. Serve on a platter and garnish with fried egg, cilantro and fried shallots (optional)

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