I first enjoyed this salad, called Mee Krob, in a rather unpretentious restaurant in Bangkok. There are a number of different variations on the crispy noodle salad theme, with many people preferring a sweet and sour salad. At home, I set out to recreate the combination of textures, flavours and colours that had most impressed me in Thailand, and this recipe is my favourite — a beautifully arranged salad platter that is dressed and tossed at the last minute. Such a salad is ideal as a starter for any meal.
Heat the oil in a deep-fat fryer or wok until moderately hot. Deep-fry the noodles until crispy and puffed up. Remove from the oil with a slotted spoon and drain on kitchen paper. You may have to do this in several batches. (Leave the oil in the deep-fat fryer or wok as you will need it for the beancurd.)
Cut the beancurd into
Combine the sauce ingredients in a small bowl and mix well.
Place the crispy noodles on a serving platter and garnish attractively with the beancurd, bean sprouts, spring onions, chilli and coriander. Pour the dressing over the salad just before serving and mix well.
© 1995 Ken Hom. All rights reserved.