Mee Krob (Thai crisp fried noodles)

2 bundles rice vermicelli
Oil for deep frying
1 chopped onion
5 chopped garlic cloves
1/2 lb pork fillet, sliced
1 chicken breast, sliced into thin strips
6 shiitake mushrooms, soaked and sliced
2 fresh chilies, sliced
3 tbs soy sauce
juice from 2 limes
2 tbs rice vinegar
4 tbs brown sugar
3 tbs fish sauce
3tbs small shrimp
4 eggs, beaten
1 cup bean sprouts
6  green onions, finely choppped
4 tbs cilantro, chopped
optional: crab meat, bean curd, dried shrimp

Tear noodles into handfull-sized bunches (inside a large shopping bag to avoid a mess). Heat oil and fry the noodles in a wok until they puff up. Flip over for a few seconds. Do this by bunches and drain in bag.

Pour off oil, leaving 6 tbs in wok. Fry the onions and garlic lightly.

Add pork and cook it through. Add chicken and fry till it turns white. PUt in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to wok and simmer until liquid is reduced by half and starting to turn syrupy. Add shrimp and cook for 1 minute. Push contents of wok to the sides and pour beaten egss into center of wok. Let set for aminute then stir and add the bean sprouts and drained noodles. Toss lightly (the noodles are fragile) to mix ingredients and then let heat through.
Transfer to serving platter and garnish with Cilantro and green onions.