Mee Krob

Ingredients

some versions are extremely sweet
30 ml fish sauce
30 ml dark soy sauce
2 limes
45 ml vinegar
55 gr brown sugar
1/2 brown
1/2 palm sugar oil
85 gr rice sticks
4 eggs
1 onion
3 garlic
200 gr pork
2 slices green onions
14 wok is ideal
8 above the oil
1/2 egg mixture
30 ml oil from the first wok

Instructions

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. Serves 4 with other dishes. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.