Mee Krob (Cripy Sweet and Sour rice noodles)

Ingredients
Fine thin rice noodles, pork, chicken, prawns, shrimps, yellow bean curd, duck's egg, shallot, garlic, fermented whole soy beans, bean sprout, Chinese leek plants, pickled garlic, lemon rind, red spur chili, coriander, sugar, palm sugar, vinegar, and limes.
Preparation
Soak rice noodles in cold water then dry it on a winnowing basket. The noodle shouldn't be soaked in hot water since it would be too soft and have bad taste. Fry the already dried noodle in oil until it becomes crisp and golden, then keep it in a sealed pot. Shell the prawns and separate the prawn's oil into a cup. Cut the prawns, pork, and chicken into strips. Also cut the bean curd. Finely chop the dried prawns. Coarsely pound the fermented whole soybeans. Finely chop the pickled garlic and lemon rind. Slice red spur chili into fine strips. Coarsely chop the coriander. Fry the chopped shallot and garlic until fragrant. Mix fermented whole soybeans and pounded dried chili together. Then stirred fry with chopped pork, prawns, and chicken together with prawns' oil. Add the fish sauce, palm sugar, sugar, vinegar, and lime juice to give the sauce a deep sour taste. Mee Krob's taste is needed to be lead by the sweet and sour, followed by salty taste. Fry the mixture until it roughly dried. Add the seasonings until satisfied, then mix it with the set aside crispy noodle. Put on a little Chinese leek plants then put the mixture into a bowl. Beat the egg then fry it in cooking oil until crisp. Mix the fried egg with the prepared noodle then put the mixture onto a dish. Sprinkled on top with pickled garlic, lemon rind, coriander, and red spur chili. Mee Krob is now ready for serve. If lemon rind were not included in the ingredients for Mee Krob, the taste would not be good, as it should be, since it lacks of fragrance. Even though lemon rind is a little bit costly, it is worth buying for cooking Mee Krob. Mee Krob is served with side dish fresh salads such as bean sprouts, Chinese leek plants, or pickled salad such as pickled cucumber, pickled onion, or pickled cabbage.

( Mom Luang Nuang Nillaruttana; 1994; 30,44)