Posted by: Nancy K 11-13-99 6:46 AM
Mee Grob (Thai Crispy Noodles)
Serves 4
Mee Grob Sauce:
1 cup sugar
4 Tbsp. Tomato ketchup
3 Tbsp. Lime juice
1/2 tsp. Salt
1/2 tsp. Paprika
6 cups vegetable oil
2 ounces rice noodles or vermicelli
3 ounces cooked sliced chicken breast
3 ounces cooked shrimp (size 21-25)
1 cup bean sprouts
1 tsp. Grated orange rind
1 Tbsp. Sliced green onion
For Mee Grob sauce, in a sauce pan combine ketchup, sugar, lime juice, salt and paprika, and stir over medium heat until sauce gets syrupy. Set it aside.
Heat oil in a wok or pot for 15-20 minutes. Oil must be very hot to point where slight smoke shows.
Separate rice noodles into small bunches and put one at a time into a wok. This will take only a few seconds to fry crispy noodles.
Quickly remove fried noodles in to a large bowl lined with paper towel for oil absorption.
Discard paper towel and pour reserved sauce a little bit at a time over crispy noodles. Gently toss with tongs until well mixed. Do not pour all sauce at once or noodles will get soggy.
Save some sauce for coating cooked chicken and shrimp and top them over noodles when
serving on a plate or platter.
Garnish with orange rind, green onion and bean sprouts.