Thai Sweet and Sour Fried Noodles

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                            FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

After years of using the same perfumes, I decided to try
something different and settled on a light, citrusy fragrance.
The next day I was surprised when it was my little boy, not
my husband, who first noticed the change. As he put his
arms around me, he declared, "Wow, Mom, you smell just
like Fruit Loops!"

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                            TODAY'S RECIPE
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I'm crazy about Thai noodle dishes and always order at least
one every time I go to a Thai restaurant. Here is one of my favorites:

Thai Sweet and Sour Fried Noodles (Mee Grob)

3 cups (750 ml) peanut oil
8 oz (225 g) fine rice noodles (rice vermicelli)
4 oz (125 g) ground pork or chicken
4 oz (125 g) raw shrimp, peeled and finely chopped
1 cup (250 ml) finely chopped firm tofu
1/3 cup (80 ml) white vinegar
1/3 cup (80 ml) sugar
1/3 cup (80 ml) Thai fish sauce*
3 eggs, beaten
Freshly ground pepper to taste
2 heads pickled garlic, thinly sliced (see recipe below)
2 - 3 hot red chilies, seeded and thinly sliced
3/4 cup (180 ml) chopped cilantro (coriander leaves)
1/4 cup (60 ml) chopped fresh chives

* Available in finer supermarkets and Asian specialty shops

Heat the oil in a wok or pot over moderate heat until the surface
shimmers. Meanwhile, place the rice noodles in a plastic bag
and crush to break them into small pieces. Test the oil by
dropping a few noodles in - they should puff up immediately.
Fry the noodles in small batches and remove from the oil as
soon as they have puffed and turned light golden brown. Drain
on paper towels. Drain off all but about 1/4 cup (60 ml) of the
oil and stir fry the ground pork or chicken for 2 to 3 minutes,
until no longer pink. Add the shrimp and stir fry for 1 minute.
Add the tofu and stir fry for 1 minute. Stir the vinegar, sugar,
and fish sauce together in a bowl until the sugar is dissolved.
Add to the meat mixture and bring to a boil. Add the beaten
eggs and pepper, stirring until the eggs are set. Add the
noodles and the remaining ingredients and stir gently to
combine. Serves immediately.
Serves 4 to 6.

Thai pickled garlic may be purchased in Asian specialty shops,
or you can make your own a week or two in advance.

Pickled Garlic

6 whole heads of garlic
4 cups (1 L) water
1 cup (250 ml) white vinegar
3 Tbs (45 ml) sugar
1 Tbs (15 ml) salt

Peel as much of the papery skin off the outside of the garlic as
possible while keeping the heads intact. Combine the remaining
ingredients in a saucepan and bring to a boil over high heat. Boil
for 5 minutes and add the garlic. Boil for 2 minutes and remove
from the heat. Transfer the garlic and the liquid to sterilized jars
and refrigerate for at least 1 week before using. Will keep for
several months refrigerated.
Makes about 2 pints (1 L).
Received on Mon Jul 19 00:58:19 2010