Thai Crispy Noodles in Sweet & Sour Sauce Recipe (Mee Krob)
Mee Krob is a Thai noodle recipe made from golden crispy rice noodles topped with a sweet and sour sauce and combined with shrimp, scallions and fried tofu. The sauce is lightly salty with the addition of fish sauce and a touch sour with the addition of lime juice.
The appeal of Mee Krob is its blend of sweetness, sourness and saltiness all in one. Finely sliced kaffir lime peel can be added to Mee Krob. The peelings are fragrant and have a sour and bitter taste, which reduces the sweetness of the noodles. The dish is usually served with Chinese chives and fresh bean sprouts.
- 3/4 cup (150 grams) thin rice noodle vermicelli
- 1/4 cup finely chopped pork
- 1/4 cup finely chopped fresh shrimp
- 1 tbsp. chopped garlic and shallot
- 1 tbsp. fermented soybeans (yellow soybean sauce)
- 1 tbsp. white vinegar
- 1 tbsp. fish sauce
- 4 tbsp. palm sugar
- 1 tsp. ground dried chillies
- 1 tbsp. lime juice
- 1 cake yellow (or white) beancurd (tofu), cut into matchstick-size pieces and fried crisp
- 2 pickled garlic bulbs, thinly sliced
- 1 fresh chilli, thinly sliced
- 3 Chinese chives (gao choy) or green scallion tops
- 2/3 cups (50 grams) fresh bean sprouts
- 3 cups cooking oil (i.e. soybean, corn, safflower, or peanut oil)
- 1 tbsp. thinly sliced kaffir lime rind (fresh or dried)
- If the noodles are very fine, fry in oil until crisp and golden, then drain. If the noodles are thick, soak 15 minutes in water, drain well, and then fry a few at a time.
- Heat 1/4 cup oil in a frying pan or wok. Fry the garlic and shallot until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar, dried chillies. When thick, add the lime juice. Mix and season to obtain a sweet, sour, and salty flavor.
- Reduce the heat, add the noodles and continue turning in the sauce until they stick together; then, add the beancurd; mix, and spoon onto plates.
- Sprinkle with the pickled garlic, chilli, thinly sliced kaffir lime rind or add coriander leaves more. Place bean sprouts and Chinese chives on the sides of the plates.
Recipe & Image © 2002 Sangdad Books, Best of Thai Dishes, ISBN 9747159031
Best of Thai Dishes (out of print)
This is recipe is from 'Best of Thai Dishes' by Sisamon Kongpan and is used with permission Sangdad Books
More cookbooks are available in our Thai cookbook section.