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mee krob (thai fried noodle dish)

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Nice crispy meal with different textures and yummy flavor

yield 2 serving(s)
prep time 20 Min
cook time 10 Min
method Deep Fry

Ingredients For mee krob (thai fried noodle dish)

  • 4 oz
    dried rice vermicelli
  • 1 1/2
    inch piece of tamarind pulp
  • 2/3 c
    hot water
  • 3 c
    peanut oil
  • 4 clove
    garlic minced
  • 3
    green onions chopped white parts only
  • 1
    red chili seeded
  • 4 oz
    chicken thigh meat choppe
  • 4 oz
    shrimp peeled deveined and chopped
  • SAUCE
  • 4 Tbsp
    tamarind juice
  • 4 Tbsp
    lime juice
  • 4 Tbsp
    brown sugar
  • 3 Tbsp
    fish sauce
  • 1 Tbsp
    tomato paste
  • GARNISH
  • bean sprouts
  • shredded cabbage
  • fresh cilantro
  • green parts of scallions shredded

How To Make mee krob (thai fried noodle dish)

  • 1
    First melt the tamarind paste in the water. Let sit for 20 minutes. Strain through a fine mesh strainer pushing the tamarind through and discard the solids. Remove the 4 tbsp of Tamarind liquid and set aside.
  • 2
    Break the vermicelli into pieces. Heat the peanut oil to 350 degrees. Have a wire strainer or spoon ready. Have a paper plate lined with paper towels ready.
  • 3
    Fry the vermicelli in small batches. It will puff up and fry fast. Drop it in when it puffs up pull it out and onto the paper towels. Repeat until all the noodles are fried. Set aside.
  • 4
    Combine the ingredients together for the sauce in a saucepan on the stove. Bring to a boil and let reduce and turn syrupy. Set aside.
  • 5
    In a Wok or skillet add some of the peanut oil. Add the garlic and green onions and cook one minute. Add the chicken and shrimp and cook 2 minutes. Add the sauce and combine all together.
  • 6
    To plate place the fried noodles on a plate. Top with the chicken mixture and garnish with the bean sprouts, cabbage, cilantro and dark parts of scallions Serve immediately so the vermicelli is crispy
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