Mee Krob Recipe
Mee Krob, which is sometimes known as Mee Grob and Mee Krob Song Kreuang or simply sweet and sour crispy noodles, is a Thai dish that consists of crispy rice noodles with a sweet and sour sauce. This Mee Krob recipe is a great basic version with dried shrimp added. Those are optional.
You can spice it up or add meat. Leave out meat all together to make it vegetarian. Or make it with Tofu.
Mee Krob is also sometimes spelled as Mi Krop.
About Mee Krob
OFten served as either a snack or as a main dish, Mee Krob’s main draw are the crispy rice noodles.
Mee Krob is quite similar to Pad Thai, with Mee Krob using rice stick noodles that are cooked to be crispy and cashews instead of the peanuts used in Pad Thai.
Mee Krob is also known best for its unique mix of sweet, sour, and salt in the sauce. It is common to add lime, lime zest, or or lime peel to the mix to add a tang and to diminish the sweetness of the recipe.
To get the noodles very crispy, use a really hot oil. While this recipe lists 360 as the temperature, you can go as high as 450. It is the crispy fired noodles that really make or break this recipe!
Serving Mee Krob
Serve Mee Krob as a hot dish, or let it cool and serve it at room temperature.
Me Krob he dish is usually served with Chinese chives and fresh bean sprouts.
It goes great with Thai appetizers. For example, try Mee Krob and Chicken Satay Kai.
The noodles are also great with soups, such as Red Fish Curry.
Storing Mee Krob
If made without meat, Mee Krob can be stored in an airtight container at room temperature. Keep it in a dry location to keep the oodles crisp.
When cooked with meat, store in the refrigerator.
Mee Krob Recipe
Thai Crispy noodles in a sweet and sour sauce.
Ingredients
- ½ lb thin rice stick noodles, broken into smaller chunks
- 1 cup bean sprouts
- ½ cup dried shrimps (optional)
- 1/3 cup rice vinegar
- 1 tbsp tamarind concentrate
- 10 small lime wedges
- 5 tbsp sugar
- 1/3 cup honey
- 2 eggs, beaten
- 2-3 drops red food colouring
- Vegetable oil, for deep frying
Instructions
- Pour a splash each of vinegar and honey into a medium saucepan and whisk in the sugar, tamarind concentrate and food colouring until well combined.
- Cook the mixture over moderate heat until it starts boiling and reduce it to a simmer.
- Continue to cook likewise for a couple of minutes, stirring often, until the mixture turns thicker and turn off the heat; keep it aside until required.
- Pour vegetable oil in a deep-bottomed skillet, until it stands 3’’ from the base of the pan and heat it to 360 degrees F, as indicated by an instant-read thermometer.
- Drop the rice noodle chunks into the hot oil, few at a time, and deep-fry them until they puff up and turn golden brown in colour.
- Drain them out with the help of a mesh strainer or slotted spoon, into a paper-towel lined plate and set them aside until all of the noodles are deep-fried.
- Toss the dried shrimps into the hot oil and deep fry briskly for half a minute.
- Drain them out onto piled-up layers of paper towels to get rid of any excess oil.
- Skim off most of the oil from the pan, leaving only a thin coating of it on its base and pour in the beaten eggs.
- Cook them quickly, stirring constantly, until they set and are scrambled.
- Transfer them onto paper towels right away and set aside.
- Pour the sauce into the skillet and heat it over moderately high flame until it starts boiling.
- Throw in the shrimps, give it a nice stir to coat them well and continue to coil for another couple of minutes.
- Pile up 1/3 of the deep-fried noodles onto a serving platter and drizzle 1/3 of the sauce over them.
- Toss gently to coat well without crumbling the noodles and repeat until all of the sauce as well as noodles are used up.
- Scatter the scrambled eggs on top and sprinkle the bean sprouts over them.
- Serve hot alongside lime wedges.
Last Updated on April 21, 2023 by Carleen
