Muoi's Mee Krob 6 oz sen mee (rice vermicelli noodles) 2 eggs beaten 3 tablespoon kratiem dong (pickled garlic), thinly sliced 3 tablespoon shallots sliced thinly 4 oz belly pork diced 4 oz medium shrimp shelled and deveined SAUCE: 1 tomato 2 tb tamarind juice 2 tb lime juice 2 tb palm sugar 1 tb lime zest 1 tb fish sauce GARNISH: 2 green onions thinly sliced 2 ea red and green chilies - julienned 1/2 c hard tofu cubed Mee krob is an easy dish that makes a pleasant snack, or a useful accompaniment to hotter foods. The tangy sweet and sour sauce is optional though certainly 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 fryer 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, chilies and cooked tofu. Recipe By: Muoi Khuntilanont Yield: 1