Mee Krob Recipe (Thai Crispy Fried Noodles)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 people
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Calories
394 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Thai
Mee Krob Recipe (Thai Crispy Fried Noodles)
Description
This Mee Krob recipe involves frying dry thin rice vermicelli noodles at a high temperature until they puff within seconds, creating a crunchy, light texture. In the meantime, chopped shallots are sautéed and combined with an egg to add richness and depth. Then a sauce is prepared by simmering a blend of palm sugar, white sugar, tamarind paste, fresh lime juice, fish sauce, and chili sauce until slightly thickened, imparting a balanced sweet, sour, salty, and spicy flavor.
Red food coloring is added for the characteristic vibrant color of Mee Krob. The fried noodles are then tossed in the reduced sauce gently over very low heat to preserve the crispness while coating the noodles evenly. Optional garnishes of fried dried chilies, kaffir lime leaves, and roasted cashews provide aromatic, spicy, and crunchy contrasts customary in authentic preparations.
Maintaining an oil temperature around 450°F (232°C) ensures optimal puffing of noodles. Specific brands of rice vermicelli suited for frying deliver best results. This dish can be served as a snack or with accompaniments, offering a blend of textures and flavors typical of Thai cuisine.
Ingredients
- neutral cooking oil for frying noodles, see notes, generic cooking oil
- 3.5 ounces rice vermicelli see notes, dry thin
- 2 tablespoons neutral cooking oil for making the sauce, generic cooking oil
- 0.7 ounces shallot finely chopped
- 1 egg
- 0.7 ounces tamarind paste
- 1 tablespoon lime juice fresh
- 2.1 ounces palm sugar
- 1.8 ounce white sugar
- 0.7 ounces chili sauce
- 1 tablespoon fish sauce
- red food coloring
- dried chilies optional, see notes, fried
- kaffir lime leaves optional, fried
- cashew nuts optional, fried
Instructions
- Gently pull apart your thin rice noodles. Prepare a large wok with oil for deep-frying and heat it over high heat until it reaches 450°F (232°C). Drop in a small batch of noodles. They should puff up within 2 seconds. Quickly flip them to ensure even frying. Once puffed, remove the noodles with a spider strainer and place them on a baking sheet or mixing bowl lined with parchment paper. Continue this process with the remaining noodles.
- Add 2 tablespoons of oil in a wok over medium heat. Sauté your chopped shallots until they turn golden and fragrant. If using egg, mix it into the golden shallots now.
- Lower the heat to medium-low and stir in palm sugar, white sugar, tamarind paste, fresh lime juice, fish sauce, and chili sauce. Stir these well and let the sauce simmer for about 5 minutes until it thickens while stirring occasionally.
- Add a touch of red food coloring to the sauce and reduce the heat to as low as possible.
- With the heat at its lowest, add the fried noodles to the wok. Use two spatulas to break the noodles into the sauce, breaking up any large clumps. Coat the noodles evenly, working quickly to keep the heat low to avoid burning the sauce.
- Once the noodles are thoroughly crushed and mixed with the sauce, remove the wok from the heat. While the mixture is still warm, you can shape the noodles or serve them like this. Finish by garnishing with fried kaffir lime leaves, cashews, and dried chilies. If you’re not serving the mee krob immediately, store it in an airtight container. Enjoy!
Notes
- Use dry thin rice vermicelli such as Wai Wai brand for best frying results.
- Maintain oil temperature at approximately 450°F (232°C) to achieve optimal puffing of noodles.
- Fried dried chilies, kaffir lime leaves, and cashews are optional but recommended for added aroma, spice, and crunch.
- Consult the nutrition card for guidance on the dish's nutritional content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 933mg | 39% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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