Mee Krob

Name: Mee Krob
Yield: Serves One
Cuisine: Thailand
Ingredients: 1 egg, lightly beaten with 15 ml/1 tbsp cold water; 15 ml/1 tbsp vegetable oil; 2.5 ml/½ tsp dried chilli flakes; juice of 1 lime; 60 ml/4 tbsp vegetable stock; 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar; 15 ml/1 tbsp light soy sauce; 1 whole head pickled garlic, sliced across the bulb so each slice looks like a flower; 1 fresh red chilli, seeded and finely chopped; 1 spring onion (scallion), thinly shredded; 25 g/1 oz/⅓ cup beansprouts; 30 ml/2 tbsp vegetable oil; 130 g/4½ oz fried tofu, cut into thin strips; 2 garlic cloves, finely chopped; 2 small shallots, finely chopped; vegetable oil, for deep-frying; 130 g/4½ oz rice vermicelli noodles

Preparation info

Serves
One

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The name of this dish means “deep-fried noodles” and it is very popular in Thailand. The taste is a stunning combination of sweet and hot, salty and sour, while the texture contrives to be both crisp and chewy. To some western palates, it may seem rather unusual, but this delicious dish is well worth making.

Ingredients

vegetable oil, for deep-frying
130 g/4½ oz rice vermicelli noodles

Asia
Thailand
Main course
South East Asia
Vegetarian
Spicy

Method

Heat the oil for deep-frying in a wok or large pan to 190°C/375°F or until a cube of bread, added to the oil, browns in about 45 seconds. Add the noodles and deepfry until golden and crisp. Drain on kitchen paper and set aside.
Make the sau