Forktionary

Mee Krob Thai Crisp Fried Noodles Recipe

Experience a symphony of textures and tastes with this authentic Thai Mee Krob recipe! Crispy, golden-fried rice noodles are tossed in a vibrant sweet and sour sauce, creating an irresistible dish. Customize your Mee Krob by adding your favorite protein: succulent pork, tender chicken, juicy shrimp, or crispy fried tofu – or a delicious combination! This easy-to-follow recipe delivers a restaurant-quality meal in under an hour. Prepare to be amazed!

Prep Time 20 mins
Cook Time 50 mins
Calories 1772.6 kcal
Protein 25g
Rating 5.0 (2 Reviews)
Mee Krob Thai Crisp Fried Noodles 13

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mee Krob Thai Crisp Fried Noodles

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mee Krob Thai Crisp Fried Noodles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Mee Krob Thai Crisp Fried Noodles

  1. Prepare the Tamarind: In a bowl, cover tamarind pulp with 2/3 cup hot water. Crush and break up the pulp with a fork. Let stand for 20 minutes, then strain, pressing to extract all the liquid. Reserve 4 tablespoons of tamarind liquid.
  2. Prepare the Noodles: Place rice vermicelli in a large bag and break into smaller pieces.
  3. Fry the Noodles: Heat peanut oil in a wok or large, deep pan to 375°F (190°C). Fry noodles in small batches until puffed and golden brown (a few seconds per batch). Remove with a slotted spoon and drain on paper towels.
  4. Fry the Tofu: Deep fry cubed tofu until golden brown. Drain and keep warm in a low oven (around 200°F/95°C).
  5. Fry the Egg: Carefully drizzle egg into the hot oil, creating a thin circular layer. Fry for about 30 seconds until golden and crisp. Remove, slice, and keep warm in the oven with the tofu.
  6. Make the Sauce: In a saucepan, combine reserved tamarind liquid, fish sauce, soy sauce, brown sugar, rice vinegar, and lime juice. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened (about 5 minutes).
  7. Stir-fry Aromatics and Protein: Pour out all but 1 tablespoon of oil from the wok. Stir-fry minced garlic, green onions, and 1-2 chilies for 1 minute until fragrant.
  8. Add Protein: Add sliced pork, chicken, or shrimp (or combination) to the wok and stir-fry until cooked through (about 1 minute).
  9. Combine and Serve: Add the prepared sauce to the wok and toss with the meat/shrimp. Add the crispy fried noodles, and stir gently to combine.
  10. Plate and Garnish: Mound the noodles on a serving platter, and spoon the sauce over. Garnish with bean sprouts, cilantro, remaining chilies, fried tofu, and chopped egg.
  11. Serve Immediately: Enjoy your Mee Krob immediately, as the noodles will soften over time.

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

66g

Fat

148g

Carbs

18g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Pork Recipes Seafood Shrimp Recipes Vegetarian Proteins Tofu & Tempeh Recipes Asian Thai Vegetarian Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Beans Pasta Pork Poultry Seafood Asian Thai Chicken Deep Fry Stove Top Dietary Spicy Soy Tofu Meat Pasta Rice And Grains Shellfish Taste Mood Equipment Technique