Mee Krob
Thai Crispy Stir Fried Noodles
This is a simply-thai.com - thai market online recipe.
Here you can conveniently purchase authentic, quality ingredients direct from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! Ingredients
6 ounces sen mee - rice noodles
2 eggs, beaten
3 tbs of thinly-sliced pickled garlic (see below)
3 tbs of shallots (small red or purple onions), sliced thinly
4 ounces of belly pork, cut into small dices
4 ounces of medium prawns, shelled and de-veined
Sauce
1 tomato
2 teaspoons tamarind concentrate mixed with 5 teaspoons water
2 tablespoons lime juice
2 tablespoons palm sugar
7-8 kaffir lime leaves, shredded
1 tablespoon fish sauce - nam pla
Garnish
Thinly sliced green onions, and red and green prik chee-fa or jalapenos julienne.
1/2 cup hard tofu, cubed.
Method
1. Heat about 3 cups of peanut oil in a wok until very hot (preferably smoking)
2. Drop the noodles, a small quantity at a time, into the hot oil.
They immediately puff up and turn golden brown.
3. Remove at once with a slotted spoon, or a wire strainer.
4. When all the noodles have been cooked and set aside to drain on kitchen paper
1. drizzle the egg into the oil to form a ribbon of cooked egg, then take it from the oil and chop it up.
1. Finally deep fry the pieces of tofu until golden brown and set aside.
1. Now pour off and reserve all but a little of the oil
2. stir fry the garlic pickle and shallots
3. stir fry the pork until the fat is firm and the meat cooked to your taste.
4. Stir fry the prawns briefly until they turn pink
5. Mix the cooked ingredients, except the tofu, and transfer to a serving platter.
6. Combine the ingredients of the sauce, and place it in a small bowl.
7. Ladle it over the food as required (if you do it too early the noodles will go soggy).
Garnish the dish with the green onions, prik chee-fa or jalapeno peppers and cooked tofu. 
Pickled garlic: Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar. Add 1 teaspoon of palm sugar, one teaspoon of salt and half a teaspoon of MSG (optional but recommended) and topped up with white rice vinegar. Back |
