Serves: 4
Total Calories: 1,622

3 cups vegetable oil (for deep frying)
2 ounces meekrob noodles
3 tablespoons olive oil
8 medium shrimp (21 to 25 per pound), shelled and deveined
6 tablespoons Tamarind Juice
3 tablespoons rice vinegar
2 tablespoons sugar or honey
1 1/2 tablespoons Thai fish sauce
1 teaspoon paprika
1 egg beaten
2 ounces bean sprouts
1/2 cup shredded leek
4 sprigs cilantro
2 tablespoons toasted pine nuts

Line a large bowl with paper towels.

Pour vegetable oil into a large saucepan and heat to 375 F. (To test oil, drop in a small piece of noodle. It if immediately puffs and enlarges, oil is ready.) Drop half the noodles into the hot oil; noodles should immediately puff. Remove noodles quickly (do not let them color) and transfer to paper-towel-lined bowl to drain. Repeat with remaining noodles.

Heat olive oil in a large skillet over high heat. Add shrimp and sauce 1 minute. Add tamarind juice, vinegar, sugar, fish sauce, and paprika, bring to boil, and stir constantly until mixture is syrupy. Reduce heat to medium, add egg, and stir briskly until blended. Let sauce cool to lukewarm.

Transfer sauce to a large bowl, add noodles, and toss to coat well. Arrange noodles on a platter and top with bean sprouts, leeks, and cilantro. Sprinkle with pine nuts and serve.

Nutritional Facts:

Serves: 4
Total Calories: 1,622
Calories from Fat: 1,539

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra