Mee Krob from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 1 egg, lightly beaten with 15 ml/1 tbsp cold water
• 25 g/1 oz/⅓ cup beansprouts
• 1 spring onion (scallion), thinly shredded
• 1 fresh red chilli, seeded and finely chopped
• 1 whole head pickled garlic, sliced across the bulb so each slice looks like a flower
• 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar
• 15 ml/1 tbsp light soy sauce
• 2 small shallots, finely chopped
• 15 ml/1 tbsp vegetable oil
• 2 1/2 ml/½ tsp dried chilli flakes
• juice of 1 lime
• 60 ml/4 tbsp vegetable stock
• vegetable oil, for deep-frying
• 2 garlic cloves, finely chopped
• 130 g/4½ oz fried tofu, cut into thin strips
• 30 ml/2 tbsp vegetable oil
• 130 g/4½ oz rice vermicelli noodles