Mee Krob Recipe, Thai Crispy Noodles with Sweet & Sour Sauce » Temple of Thai

Ingredients

• 4 cups cooking oil (i.e. soybean, corn, safflower, or peanut oil)
• 5 oz (150 grams) fine rice noodle vermicelli
• 1 cake yellow (or white) hard/firm bean curd (tofu), cut into matchstick-size pieces
• 1 tbsp. chopped garlic
• 1 tbsp. chopped red shallot
• 1/4 cup (50 grams) finely chopped pork
• 1/4 cup (50 grams) finely chopped fresh shrimp
• 1 tbsp. fermented soybeans (yellow soybean sauce)
• 1 tbsp. white vinegar
• 1 tbsp. Thai fish sauce
• 4 tbsp. palm sugar
• 1 tsp. ground dried Thai chillies
• 1 tbsp. fresh squeezed lime juice
• 2 pickled garlic bulbs, thinly sliced
• 1 fresh red chilli, thinly sliced (for garnish)
• 1 tbsp. thinly sliced kaffir lime rind (fresh or dried)
• 3 Chinese chives (gao choy) or green scallion tops
• 2/3 cups (50 grams) fresh bean sprouts
• Coriander leaves