Mee Krob Crisp-Fried Noodles - fish sauce

Method

• In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and sugar and set aside.
• In a wok or deep skillet, heat oil to 350F (180C).
• Drop approximately an ounce of rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds.
• Turn them over once and fry until crisp, about 15 seconds in all.
• Transfer finished noodles to a pan lined with paper towels and continue frying the batter in small batches.
• Keep noodles warm in a low oven.
• Dip a hand in the beaten egg and, holding your hand approximately 8 inches above the hot oil, drizzle egg over the surface in a random pattern.
• Continue with about half the egg mixture, forming a lacy network of egg.
• Fry until golden brown on underside, turn over once, and brown other side.
• Transfer to a plate and drain on paper towels.
• Repeat with remaining egg.
• Heat a second wok over medium high heat and add approximately 2 tablespoons oil from the first wok.
• Add onion, garlic, and chile and cook until they are fragrant.
• Add meats or shrimp and stir-fry just until done.
• Stir sugar mixture and add to wok.
• Bring to a boil and cook until slightly thickened.
• Reduce heat to low and add about a quarter of the fried noodles and eggs.
• Stir together and toss to break up noodle clumps and coat with sauce.
• Continue adding noodles and eggs in batches until all are coated with sauce.
• Transfer to serving platter and garnish with sliced green onion.