Mee Krob (Thai Stir-Fry Dinner)

In a large saucepan, bring 2 to 3 quarts of water to a boil and add noodles. Boil until just tender. These thin noodles will cook quickly (3 to 5 minutes). Drain and leave in a colander to dry.

In a large wok, heat enough oil for deep-frying. When oil is hot but not smoking, drizzle in about 1 tablespoon of beaten egg with your fingers. It will congeal immediately.

When it is lightly browned, remove with a slotted spoon and place on paper towels to drain. Repeat until all egg is used. Set aside.

Let oil become hot again and begin deep-frying noodles, a few at a time. If they do not puff up and become crisp almost immediately, you are probably frying too many at one time. Remove soggy noodles, let oil get hot again and try another, smaller batch.

Remove noodles from oil with a slotted spoon as soon as they are golden brown and crisp. Set aside to drain on paper towels. Continue until all noodles are fried.

Remove all but about 1/4 cup of oil from wok. Over medium-high heat, add pork and shrimp and toss in oil for about 2 minutes. Add remaining ingredients, except bean sprouts, in order given. Stir-fry for about 1 minute after each addition. Reduce heat and simmer, stirring constantly, for 15 to 20 minutes.

Trim roots from green onions and discard. Cut off green tops, leaving 4 inches at white end. Holding each onion by white end, make into a brush. With a small, sharp knife, begin 1 inch from white end and slice through lengthwise.

Roll onion on a flat surface. Repeat cutting and rolling until it resembles a brush. Place in water and refrigerate until needed. Finely mince remaining green parts and reserve.

Cut flesh of red chile into a fringe and leave attached at stem end. Remove seeds. Reserve.

To assemble, put fried noodles in a deep serving plate and spoon over shrimp and pork mixture. Toss very gently to avoid breaking noodles. Shape into a mound and place bean sprouts in a ring around it. Lay egg lace on top of noodle mixture.

Set brushes of green onions around edge of dish, sprinkle the minced green onion tops over all, and place fringed red chile on top a cap.