Thai Mee Krob Recipe
Mee Krob is a Thai dish made by deep-frying rice vermicelli noodles and topping with a sweet and sour sauce. This dish can be made with fried tofu, fried shrimp, pork, or chicken. ‘Mee Krob’ translates to crisp noodles in Thai.
The recipe for Mee Krob shares many of the same ingredients as Pad Thai, giving the dish a similar flavor profile with different textures.
The sauce served with Mee Krob is made with fish sauce, sugar, and lime, giving the dish a sweet and savory flavor profile.
Origin & Cultural Significance
The recipe for Mee Krob is influenced by Chinese cuisine. According to legend, King Rama V was travelling by boat and smelled Chinese stir fried noodles, he stopped the boat to try the noodles, which inspired this fusion of Chinese and Thai cooking.
In Thailand, Mee Krob can be found in restaurants and street food stalls, or even readily available at supermarkets and gas stations.
Thai Mee Krob Recipe
Thai Mee Krob is made by deep-frying rice vermicelli noodles and topping with a sweet and sour sauce.
Ingredients
- Rice vermicelli noodles - 2 cups
- Vegetable oil - 3 cups
- Shrimp (peeled and deveined) - 2 cups
- Tofu (diced) - 2 cups
- Garlic (minced) - 3 cloves
- Shallots (thinly sliced) - 2
- Red bell pepper - 1
- Green bell pepper - 1
- Thai chili (minced) - 2
- Green onions - 3
- Bean sprouts - 1 cup
- Cilantro - ¼ cup
- Lime wedges - for serving
- Tamarind paste - 3 tbsp
- Fish sauce - 2 tbsp
- Rice vinegar - 2 tbsp
- Sugar - 3 tbsp
- Water - 2 tbsp
Instructions
- Soak rice vermicelli noodles in warm water for about 15-20 minutes until they are soft. Drain and set aside.
- Heat vegetable oil in a wok or deep frying pan over medium-high heat.
- Fry the soaked noodles in batches until they are crispy and golden brown. Drain on paper towels and set aside.
- In the same wok or pan, stir-fry the shrimp until pink and cooked through. Remove from the wok and set aside.
- Add diced tofu to the wok and fry until golden brown. Remove and set aside.
- In the same wok, add minced garlic and shallots. Sauté until fragrant.
- Add chopped red and green bell peppers along with minced Thai chili. Stir-fry for 2-3 minutes until peppers are slightly softened.
- Return the shrimp and tofu to the wok. Add in the bean sprouts and chopped green onions. Stir-fry for another minute.
- In a small bowl, mix together the tamarind paste, fish sauce, rice vinegar, sugar, and water to make the sauce.
- Pour the sauce over the ingredients in the wok. Stir well to coat everything evenly.
- Add the crispy noodles to the wok and toss gently to combine with the sauce and other ingredients.
- Transfer the Mee Krob to a serving platter and garnish with chopped cilantro and lime wedges on the side to squeeze over the dish.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 926Total Fat: 86gSaturated Fat: 7gTrans Fat: 2gUnsaturated Fat: 75gCholesterol: 76mgSodium: 707mgCarbohydrates: 25gFiber: 3gSugar: 9gProtein: 18g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
