Make the egg ribbons by beating the eggs and the fish sauce with a fork until there are no more streaks of egg white left.
3 large eggs, 1 ½ tsp fish sauce
Heat a nonstick skillet or a well-seasoned wok over medium heat. Once hot, add oil to lightly coat the bottom and pour in about half of the egg, or as much as the pan can hold while keeping it crepe-thin.
Once the egg is set enough to flip, use a spatula to flip the eggs to cook the other side; it is okay if it breaks since we will cut it up later. Remove from the pan and allow to cool slightly
Once the egg is cool enough to handle, cut into ribbons.
Heat a wok over high heat and add just enough oil to coat the bottom. Add the shrimp, or whatever protein you are using, without crowding the pan; you may need to do this in batches. Allow the shrimp to cook without moving until at least halfway cooked, then flip and sear the other side until done. Remove from the pan and repeat with the remaining shrimp.
1 lb shrimp or other protein of your choice
Note: for this part, divide up the noodles so you're only putting in the wok as much as you can comfortably toss. In the same pan you used to cook the protein, add the tofu and sauté over medium heat until heated through and browned slightly.
9 oz pressed tofu
Add the noodles and toss for a minute or so until they heat up and start to loosen and become pliable. Then add the beansprouts, garlic chives and omelette ribbons, and toss everything together for 30 seconds or so to heat and wilt the beansprouts slightly.
1 recipe mee krob crispy noodles, 3 cups bean sprouts, 12 stalks garlic chives
Plate the noodles, then top with the shrimp, cashews, and a side of lime wedge. You can garnish with some chopped cilantro or julienned bell pepper for some colour, and add a small handful of eggs and bean sprouts on the side if desired. Serve immediately - and you will want to squeeze the lime over the noodles when you eat!
1 cup Roasted cashews, Julienned red pepper for garnish, 6 Lime wedges, Chopped cilantro