Title: Hmee Grob - [Thai Crispy Noodles].
Categories: Appetizer Thai Seafood Pork
Yield: 1 Servings

1/4	c	Garlic, Coarsely Chopped.
1/4	c	Shallot, Coarsely Chopped.
1/4	c	Thai Pickled Garlic,Julienne
1/4	c	Fish Sauce (Best Quality).
1	c	Sugar.
1/2	c	Lime/Lemon Juice.
1/4	c	White Vinegar.
1	tb	Mashed Fermented Beans.
1	tb	Paprika.
1/4	c	Hard Tufu, Sliced, Fried. *
3		Eggs.
3	pk	Rice Stick (Very Small).
1	c	Cooked Pork. **
1	c	Cooked Chicken. **
2	c	Fresh Shrimps, Shelled.
3	c	Oil for Frying (Approx.).
		Raw, Fresh, Bean Sprouts.
		Raw, Fresh, Chinese Chives.
		Cilantro.
		Fresh Mild Red Chili Peppers

* Use the dry (relatively), hard tofu that usually have yellow skin. ** Cooked pork and chicken is to be sliced into thin long slices.

Prepare egg "threads" for later use by heating up a wok, and add oil. Beat the eggs in a bowl till well mixed. Drizzle the beaten eggs into the hot oil either through a fine metal seive or thorough the small end of a (paper, metal, or any suitable material) cone. Turn the mass of egg "threads" over in the oil to cook both sides till golden brown. Remove from the hot oil, let drain well, and place aside for latter use.

Soak the rice stick in some cold water till slightly softened. Drain water, and spread out on a rack to allow excess water to run off. Add oil to hot wok, and fry the rice sticks, a little at a time, when the oil is very hot. Fry till they are golden, and puffy. Remove from the hot oil and drain well. Place the fried rice stick aside while preparing the "sauce".

Place a wok or large frying pan on medium heat, and add some oil when hot. When the oil is very hot, add pork, chicken, and shrimps, in order of increasing amount of moisture! Stir fry till well cooked. Add chopped garlic, chopped shallots, and fry till they are golden. Add mashed fermented beans, fish sauce, sugar, lime or lemon juice, and white vinegar. Continue to fry till the mixture is reduced and starts to get sticky. Add paprika, and the pre-fried rice stick and mix well. Sprinkle with the sliced, fried, hard tofu and a tablespoon of brown sugar. Mix together.

Remove from wok onto a serving platter, and topped with egg "threads", and chopped pickled garlic. Decorate with cilantro and slices (diagonal) of red chili peppers. Serve with raw beansprouts and Chinese chives.

Translated by Padej Gajajiva from "Homemaker Book 2", by Ponsee Gajajiva.

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