6 oz rice vermicelli
6 dried chinese black mushroom
4 oz lean pork
4 oz chicken breast
1 vegetable oil for deep fry
4 garlic clove, finely chopped
3 shallots, thinly sliced
1 red chile, fresh, seeded and slice; d
1 green chile, fresh, seeded and sli; ced
6 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon crushed palm sugar
1 1/2 oz peeled cooked shrimp
4 oz bean sprouts
3 green onions, thickly sliced
Soak vermicelli in water 20 minutes, then drain and set aside. Soak mushrooms in water 20 minutes, drain, chop and set aside. Cut pork and chicken into cubes or 1 inch strips. Set aside.
For garnish, heat 2 teaspoons vegetable oil in a wok. In a small bowl, beat eggs with 2 tablespoons water, then drip small amounts in batches in tear shapes onto wok. Cook 1 1/2 to 2 minutes until set. Remove using a thin spatula. Set aside.
Add enough oil to wok for deep frying. Heat to 375F (190C). Add noodles in batches and fry until puffed, light golden brown and crisp. Transfer to paper towels. Set aside.
Pour off oil leaving 3 tablespoons. Add garlic and shallots and cook, stirring occasionally, until lightly browned. Add pork, stir fry 1 minute, then stir in chicken and stir fry 2 minutes. Stir in chiles, mushrooms, lime juice, fish sauce and sugar.
Boil until liquid becomes slightly syrupy. Add shrimp, bean sprouts and noodles, tossing to coat with sauce without breaking up noodles. To serve garnish with green onions and egg tear shapes.
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