Thai Mee Krob W Stir Fried Pork And Chicken Recipes

THAI MEE KROB W/ STIR-FRIED PORK AND CHICKEN

Steps:

• Bring a few inches of oil in a pot or wok to 350f or until a piece of noodle fluffs up immediately. Cut the noodles into short, manageable lengths with kitchen shears. Cook a small bundle of noodles at a time - they take only a matter of seconds to puff up, so if you cook them a few at a time, they won't overcook.
• As each bundle is cooked, remove and drain on paper towels. You may choose to keep them warm in the oven at its lowest temperature, but I don't bother.
• Heat 1 tablespoon of the oil in a second wok or large skillet. Add the shallots and stir-fry for 2-3 minutes.
• In the meantime, boil a pot of water for the fresh noodles.
• Add the garlic, jalapeno (from the first set of ingredients above), bean sprouts, chicken and pork and toss for another 3 minutes or until the ground meat is cooked through.
• Toss the fresh noodles into the water for 10 seconds. That's right, SECONDS. Remove, drain and rinse quickly in a colander with cool water.
• Reduce the heat of the skillet mixture and season with sugar, fish sauce and vinegar and mix well. Turn off the heat and add the lime juice and soy sauce, if using. Add the drained fresh noodles and mix gently.
• Put 2/3 of the crispy noodles onto a large heated serving dish. Add the cooked mixture, then the chopped jalapeno, cilantro and scallions and top with the remainder of the crispy noodles and serve. Alternately you can portion the ingredients out onto 4 dishes. Let diners scatter more cilantro, scallions, or finely diced jalapenos onto their serving as they wish.

MEE KROB (THAI FRIED NOODLE DISH)

Steps:

• 1. First melt the tamarind paste in the water. Let sit for 20 minutes. Strain through a fine mesh strainer pushing the tamarind through and discard the solids. Remove the 4 tbsp of Tamarind liquid and set aside.
• 2. Break the vermicelli into pieces. Heat the peanut oil to 350 degrees. Have a wire strainer or spoon ready. Have a paper plate lined with paper towels ready.
• 3. Fry the vermicelli in small batches. It will puff up and fry fast. Drop it in when it puffs up pull it out and onto the paper towels. Repeat until all the noodles are fried. Set aside.
• 4. Combine the ingredients together for the sauce in a saucepan on the stove. Bring to a boil and let reduce and turn syrupy. Set aside.
• 5. In a Wok or skillet add some of the peanut oil. Add the garlic and green onions and cook one minute. Add the chicken and shrimp and cook 2 minutes. Add the sauce and combine all together.
• 6. To plate place the fried noodles on a plate. Top with the chicken mixture and garnish with the bean sprouts, cabbage, cilantro and dark parts of scallions Serve immediately so the vermicelli is crispy

THAI PORK STIR FRY

Steps:

• Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
• Add pork, cook for 3 minutes or until no longer pink.
• Add chicken broth, fish sauce, peanuts and brown sugar.
• Add rice noodles, broken in half (submerge in liquid).
• Cover and cook over low heat for 6 minutes.
• Stir in cornstarch mixed with water; cook until thickened.