Name: Mee Krob
Yield: Serves One
Cuisine: Thailand
Ingredients: 1 spring onion (scallion), thinly shredded; 130 g/4½ oz rice vermicelli noodles; 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar; 25 g/1 oz/⅓ cup beansprouts; 1 egg, lightly beaten with 15 ml/1 tbsp cold water; vegetable oil, for deep-frying; 130 g/4½ oz fried tofu, cut into thin strips; 2 small shallots, finely chopped; 30 ml/2 tbsp vegetable oil; 2 garlic cloves, finely chopped; 60 ml/4 tbsp vegetable stock; 15 ml/1 tbsp vegetable oil; juice of 1 lime; 2.5 ml/½ tsp dried chilli flakes; 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

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

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