5.0 from 15 votes
Mee Krob Recipe (Thai Crispy Fried Noodles)
These Thai crispy fried noodles (mee krob recipe) come together in 20 minutes. They offer a crunchy texture and simple, step-by-step image instructions.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 people
Calories: 394 kcal
Course:
Main Course , Appetizer , Snacks
Cuisine:
Thai
Ingredients
- oil for frying noodles, see notes
- 3.5 ounces dry thin rice vermicelli see notes
- 2 tablespoons oil for making the sauce
- 0.7 ounces shallots finely chopped
- 1 egg
- 0.7 ounces tamarind paste
- 1 tablespoon fresh lime juice
- 2.1 ounces palm sugar
- 1.8 ounce white sugar
- 0.7 ounces chili sauce
- 1 tablespoon fish sauce
- Red food coloring
- fried dried chilies optional, see notes
- fried kaffir lime leaves optional
- fried cashew nuts optional
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!
Cup of Yum
Notes
- Use the nutrition card in this recipe as a guideline.
- Dry thin rice vermicelli: I used the Wai Wai brand, which is readily available at Asian grocery stores.
- Fried dried chilies, kaffir lime leaves, cashews: These optional but highly recommended additions bring a citrusy, floral aroma, spice, and crunch and nutty flavor.
- Oil temperature: The best oil temperature for frying these noodles is around 450°F/232°C.
Nutrition Information
Calories
394kcal
(20%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
933mg
(39%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
191IU
(4%)
Vitamin C
3mg
(3%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 394
% 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.