Mee krob


Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

It doesn’t matter how many times I make this dish, I’m like a child gazing in wonder when the noodles puff up in the oil. In Thailand, the ingredients for mee krob vary according to what’s in season and what’s on hand, so feel free to improvise a little. This is a big favourite at parties.


  • peanut oil, for deep frying
  • 125 g (4 oz) rice vermicelli
  • 4


Heat oil in a hot wok or deep fryer until almost smoking. Cut noodles into manageable lengths with a pair of scissors, and deep fry a handful at a time. When noodles puff up and turn golden (a matter of seconds) remove.

Pour off oil, leaving 1 tablespoon. Fry garlic and shallot until they st