Another Mee Krob dish, this one is flavoured and bulked out with seafood and pak choi. Remember that mee krob is just fried puffed rice noodle and so it does not really fill you up.

Ingredients
30 gms Rice Noodle (Thin Vermicelli)
Oil For Deep Fry
800 ml Water
1 Chicken Stock Cube
50 gms Mixed Seafood Meat (Mussels Shrimp Shellfish... but no shells!)
2 Tablespoons Corn Flour

Preparation
1. Preheat the oil.
2. Fry the rice noodles for a few seconds to crisp it up. It will expand as it cooks, so only cook a little at a time.
3. Remove the noodles and drain on kitchen paper.
4. Boil the water with the stock cube, add the seafood mix. Mix the corn four with a little water and pour into the boiling water. Stir and heat until the sauce has thickened.

Serve with
Flaked Dried Chillies
Sugar
Vinegar