Name: Sweet and Tangy Thai Noodles (Mee Krob)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 3 as a main dish or 4–6 as part of a multi-course meal
Cuisine: Thai
Ingredients: ½ cup (125 ml) tamarind water (4 teaspoons tamarind concentrate mixed with ½ cup hot water); 4 tablespoons palm or brown sugar; 8 kaffir lime leaves, sliced into threads/shreds (optional); 2 tablespoons fish sauce (nam pla); 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 3 cups (50 ml) oil for frying; 4 tablespoons bean sprouts for garnish; 2 small shallots, thinly sliced; 2 medium tomatoes, finely chopped; 4 oz (100 g) pork tenderloin, cut into bitesized pieces; 4 oz (100 g) medium shrimp, shelled and deveined; 2 large eggs, beaten; 6 oz (175 g) rice vermicelli noodles, crushed in a plastic bag; 4 oz (100 g) firm tofu, drained, patted dry and cubed; 4 tablespoons freshly squeezed lime juice; 4 garlic cloves, minced; 4 tablespoons finely chopped fresh coriander leaves (cilantro) for garnish; 4 tablespoons finely chopped green onions (white and green parts)

Preparation info

Serves
3
as a main dish

Difficulty
Easy
Ready in
40 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Mee Krob literally translates as “crisp noodles” and is considered a Palace dish in Thailand. Mee Krob is like a light crispy noodle cloud topped with crunchy bean sprouts, tender pork, and eggs, in a sweet, sour, and tangy sauce. The rice vermicelli noodles puff up very quickly as does the egg ribbon and my friends like to gather around the kitchen to watch them both come to life as they hit the hot oil.