Appetizer

Mee Krob (Crispy Noodles)

Name: Mee Krob (Crispy Noodles)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: thai
Ingredients: 100 g rice vermicelli noodle dried; 4 cup vegetable oil; 100 g tofu firm, cut into small cubes; 100 g shrimp peeled and deveined, small; 2 clove garlic minced; 1 pcs shallot finely chopped; 3 tbsp fish sauce; 3 tbsp rice vinegar; 3 tbsp palm sugar grated; 1 tbsp tamarind paste; 1 tsp orange zest finely grated; 0.5 tsp chili flake (optional); 0.5 cup bean sprout; 2 pcs green onion sliced; 1 pcs lime cut into wedges

This classic Thai appetizer features delicate crispy rice vermicelli noodles coated in a vibrant sweet and sour sauce. The dish is a delightful balance of textures and flavors, with a hint of citrus brightness. It's an impressive starter for any meal.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 450 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 grice vermicelli noodle, dried
100 gtofu, firm, cut into small cubes
100 gshrimp, peeled and deveined, small

for frying

4 cupvegetable oil

sauce

2 clovegarlic, minced
1 pcsshallot, finely chopped
3 tbspfish sauce
3 tbsprice vinegar
3 tbsppalm sugar, grated
1 tbsptamarind paste
1 tsporange zest, finely grated
0.5 tspchili flake(optional)

garnish

0.5 cupbean sprout
2 pcsgreen onion, sliced
1 pcslime, cut into wedges

Equipment

wok · paper towels · tongs · deep pot · slotted spoon · serving platter

The method

Step by step

1
Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches about 180°C (350°F).
About 5 min
Cook’s note: Test the oil temperature by dropping a small piece of noodle; it should puff up immediately.
2
Fry the rice vermicelli noodles in batches, using tongs to separate them, until they puff up and turn crispy, about 10-15 seconds per batch. Remove with a slotted spoon and drain on paper towels.
About 5 min
Cook’s note: Do not overcrowd the pot; fry in small portions for best results.
3
Carefully remove most of the oil from the wok, leaving just enough to coat the bottom, then reduce the heat to medium.
About 1 min
4
Add the tofu cubes to the wok and fry until golden brown and slightly crispy, then remove and set aside.
About 3 min
5
Add the shrimp to the wok and cook until pink and opaque, then remove and set aside with the tofu.
About 2 min
Cook’s note: Avoid overcooking the shrimp to keep them tender.
6
In the same wok, add the minced garlic and chopped shallot, and sauté until fragrant, about 1 minute.
About 1 min
7
Stir in the fish sauce, rice vinegar, palm sugar, tamarind paste, orange zest, and optional chili flakes. Bring the sauce to a gentle simmer, stirring until the sugar dissolves and the sauce slightly thickens, about 2-3 minutes.
About 3 min
Cook’s note: Taste the sauce and adjust the sweetness, sourness, and saltiness to your preference.
8
Return the cooked tofu and shrimp to the wok with the sauce, tossing to coat evenly.
About 1 min
9
Add the crispy fried noodles to the wok and gently toss to combine everything, ensuring the noodles are well coated with the sauce.
About 1 min
Cook’s note: Work quickly to avoid the noodles becoming soggy.
10
Transfer the mee krob to a serving platter. Garnish with fresh bean sprouts, sliced green onions, and lime wedges.
About 1 min
Cook’s note: Serve immediately to enjoy the crispiness of the noodles.

Per serving

Nutrition

52%Score

Calories: 450.3kcal
Protein: 10.6g
Carbs: 41.9g
Fat: 27.7g
Fibre: 1.7g
Sugar: 13.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Mee Krob is best enjoyed fresh as the noodles will soften over time.