Description
Thai Mee Krob (Fried Noodles) is a crispy, candied noodle nest with a sweet-sour sauce, made with thin rice noodles, tamarind, and fish sauce. A beloved street food that’s quick to prepare.
Ingredients
8 oz Thin Rice Noodles (Sen Mee)
4 cups Vegetable Oil
4 cloves Garlic, minced
2 small Shallots, sliced thinly
1/4 cup Dried Shrimp, washed and chopped
1/4 cup Extra-firm Tofu, cut into small cubes
3 tbsp Tamarind Paste
2 tbsp Fish Sauce
4 tbsp Palm or Brown Sugar
1 whole Lime, for serving
1/2 cup Cilantro, fresh leaves
1 cup Bean Sprouts, blanched
Instructions
- Soak dry rice noodles in cold water for 10 minutes. Drain completely; they must be dry
- Heat oil in a deep pot. When a noodle sizzles, fry noodles in small batches until puffed and crisp. Flip once. Drain on paper towels
- Remove all but 2 tablespoons oil from wok. Sauté garlic and shallots for 30 seconds. Add dried shrimp and tofu; cook 1 minute
- Pour in tamarind paste, fish sauce, and sugar. Stir until sugar dissolves; sauce will bubble
- Turn off heat. Add crispy noodles; toss gently to coat. Do not overmix; noodles will soften slightly
- Pile onto plate. Garnish with cilantro, bean sprouts, and lime wedge. Serve immediately
Notes
Noodles must be dry to avoid splatter and sogginess.
Work in batches; do not crowd the pot.
Toss sauce with noodles after turning off heat to preserve crunch.
Eat immediately; leftover Mee Krob loses crispness.
Store cooled leftovers in airtight container at room temperature for up to 1 day.
Reheat in 350°F oven for 5 minutes; do not microwave.
Freezing is not recommended.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Thai Mee Krob, fried noodles, rice noodles, tamarind, crispy noodles