Mee grob (crispy noodles)

Yield: 4 servings

Measure Ingredient
4 cups Oil (for frying)
6 ounces Rice vermicelli (sen mee)
½ cup Vinegar
½ cup Sugar
1 teaspoon Salt
1 teaspoon Tomato paste
3 tablespoons Garlic Pickle (kratiem dong) see note below
2 Eggs, beaten
¼ cup Green onions, chopped
¼ cup Red bell pepper, chopped
⅛ cup Chives, chopped 1 inch len.
4 ounces Fried tofu, small pieces
1 tablespoon Coriander leaves, chopped



NOTE: Kratiem Dong - Garlic Pickle is really whole garlic cloves that have been pickled in a solution of water, vinegar, sugar and salt.

Originally a village favorite, this dish then became popular in the cities.

In a deep fryer or wok, heat the oil to 375F (190C) and fry the rice vermicelli until puffed. Remove and set aside.

Combine the sauce ingredients in a large skillet and cook for 4 minutes over medium heat, until of syrupy consistency.

If desired, fry the beaten eggs in a small pan. When cooked remove carefully and slice into thin strips. Set aside.

Add the noodles to the pan and mix quickly with the sauce so that they are evenly coated. Place on a serving dish and sprinkle with the garnish. Serve Immediately. Photograph on page 49. (Sorry -- you have to buy the book for that :-}} )

Source: "Thailand, the Beautiful Cookbook." , ISBM 0-00-255029-6.

Submitted By DALE SHIPP On 06-16-95

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