Best 3 Mee Krob Thai Fried Noodle Dish Recipes

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**Mee krob**, also known as pad mee krob (ผัดหมี่กรอบ), is a popular Thai stir-fried noodle dish made with crispy rice noodles, vegetables, eggs, and a sweet and savory sauce. It is often served as a main course or as a side dish. The crispy rice noodles are the highlight of this dish, providing a unique texture and flavor. The vegetables commonly used in mee krob include bean sprouts, carrots, and Chinese broccoli, which add a crunchy texture and freshness to the dish. Eggs are another key ingredient, providing protein and a rich flavor. The sauce is typically made with a combination of soy sauce, fish sauce, sugar, and tamarind paste, resulting in a well-balanced blend of sweet, salty, and sour flavors. Mee krob is a delicious and versatile dish that can be easily customized to suit your preferences, making it a popular choice among Thai food enthusiasts.

In this article, you will find two variations of mee krob: a classic recipe and a vegetarian recipe. The classic recipe includes chicken, shrimp, and pork, while the vegetarian recipe uses tofu and vegetables. Both recipes provide step-by-step instructions and helpful tips to ensure that you can recreate this delicious Thai dish at home. Whether you are a fan of traditional Thai cuisine or looking for a flavorful vegetarian option, these mee krob recipes have something for everyone. Get ready to tantalize your taste buds with this crispy, savory, and addictive Thai noodle dish.

Let's cook with our recipes!

MEE KROB (THAI FRIED NOODLE DISH)



Mee Krob (Thai Fried Noodle Dish) image

Nice crispy meal with different textures and yummy flavor

Provided by barbara lentz

Categories     Seafood

Time 30m

Number Of Ingredients 20

4 oz dried rice vermicelli
1 1/2 inch piece of tamarind pulp
2/3 c hot water
3 c peanut oil
4 clove garlic minced
3 green onions chopped white parts only
1 red chili seeded
4 oz chicken thigh meat choppe
4 oz shrimp peeled deveined and chopped
SAUCE
4 Tbsp tamarind juice
4 Tbsp lime juice
4 Tbsp brown sugar
3 Tbsp fish sauce
1 Tbsp tomato paste
GARNISH
bean sprouts
shredded cabbage
fresh cilantro
green parts of scallions shredded

Steps:

  • 1. First melt the tamarind paste in the water. Let sit for 20 minutes. Strain through a fine mesh strainer pushing the tamarind through and discard the solids. Remove the 4 tbsp of Tamarind liquid and set aside.
  • 2. Break the vermicelli into pieces. Heat the peanut oil to 350 degrees. Have a wire strainer or spoon ready. Have a paper plate lined with paper towels ready.
  • 3. Fry the vermicelli in small batches. It will puff up and fry fast. Drop it in when it puffs up pull it out and onto the paper towels. Repeat until all the noodles are fried. Set aside.
  • 4. Combine the ingredients together for the sauce in a saucepan on the stove. Bring to a boil and let reduce and turn syrupy. Set aside.
  • 5. In a Wok or skillet add some of the peanut oil. Add the garlic and green onions and cook one minute. Add the chicken and shrimp and cook 2 minutes. Add the sauce and combine all together.
  • 6. To plate place the fried noodles on a plate. Top with the chicken mixture and garnish with the bean sprouts, cabbage, cilantro and dark parts of scallions Serve immediately so the vermicelli is crispy

MEE KROB (THAI CRISP FRIED NOODLES)



Mee Krob (Thai Crisp Fried Noodles) image

Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty Thai dish with interesting textures and flavors. Add pork, chicken, shrimp, or fried tofu, or a combination -- your choice.

Provided by Daydream

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

6 ounces dried rice vermicelli
1 1/2 inches tamarind pulp
3 cups peanut oil
2 eggs, lightly beaten with a
1 pinch salt
4 cloves garlic, finely chopped
6 green onions, finely chopped
1 fresh red chile, sliced
4 ounces boneless pork or 4 ounces chicken, finely chopped (optional)
4 ounces shrimp, peeled,deveined and finely chopped (optional)
4 tablespoons tamarind juice (see steps 2 and 3)
4 tablespoons fresh lime juice
4 tablespoons palm sugar or 4 tablespoons brown sugar
3 tablespoons Thai fish sauce
2 teaspoons lime zest (preferably kaffir)
2 teaspoons tomato paste
1 cup bean sprouts, rinsed
1/2 cup cilantro, roughly chopped
1 fresh red chile, sliced
1/2-1 cup firm tofu, diced (optional)

Steps:

  • Gather all ingredients together before commencing to cook.
  • Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
  • Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
  • Reserve 4 tablespoons of tamarind liquid for the sauce.
  • Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
  • Heat peanut oil until very hot (between 375 deg F and 400 deg F).
  • Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
  • Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
  • Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
  • Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
  • Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
  • Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
  • Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
  • Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
  • Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
  • Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
  • Mound the crisp fried noodles on a serving platter and spoon the sauce over.
  • Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
  • Serve immediately, as the noodles will soften after about 10 minutes.

Nutrition Facts : Calories 1772.6, Fat 169.1, SaturatedFat 29.8, Cholesterol 112.1, Sodium 1257.5, Carbohydrate 56.6, Fiber 2.4, Sugar 16.6, Protein 12.7

THAI MEE KROB W/ STIR-FRIED PORK AND CHICKEN



Thai Mee Krob W/ Stir-Fried Pork and Chicken image

Few things are more fun in the kitchen than watching rice noodles fluff up in an explosion of Culinary POOF. (That's a scientific term.) But add the rest of these great ingredients adapted from a recipe in "Easy Noodles: Recipes from China, Japan, and Southeast Asia", and.... well.... you're in heaven! NOTE: I honestly can't imagine this dish being complete without using ALL of the toppings (so many intricate flavors going on!), so please try not to omit any.

Provided by Sandi From CA

Categories     Meat

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 17

peanut oil (for deep frying)
4 ounces thin dried rice vermicelli
8 ounces very thin Asian noodles (fresh, not dried)
4 large shallots, thinly sliced
2 garlic cloves, crushed
1 large fresh jalapeno, seeded and minced
10 ounces ground chicken
8 ounces ground pork (or any minced pork that stir-fries quickly)
4 ounces bean sprouts, rinsed and drained
1 tablespoon light brown sugar or 1 tablespoon palm sugar
2 tablespoons Thai fish sauce (Thai Kitchen is a good brand)
2 tablespoons seasoned rice vinegar
1 lime, juice of, freshly squeezed
1 fresh jalapeno, seeded and finely minced
1/4 cup coarsely chopped cilantro
4 scallions, coarsely chopped
1 tablespoon soy sauce (optional)

Steps:

  • Bring a few inches of oil in a pot or wok to 350f or until a piece of noodle fluffs up immediately. Cut the noodles into short, manageable lengths with kitchen shears. Cook a small bundle of noodles at a time - they take only a matter of seconds to puff up, so if you cook them a few at a time, they won't overcook.
  • As each bundle is cooked, remove and drain on paper towels. You may choose to keep them warm in the oven at its lowest temperature, but I don't bother.
  • Heat 1 tablespoon of the oil in a second wok or large skillet. Add the shallots and stir-fry for 2-3 minutes.
  • In the meantime, boil a pot of water for the fresh noodles.
  • Add the garlic, jalapeno (from the first set of ingredients above), bean sprouts, chicken and pork and toss for another 3 minutes or until the ground meat is cooked through.
  • Toss the fresh noodles into the water for 10 seconds. That's right, SECONDS. Remove, drain and rinse quickly in a colander with cool water.
  • Reduce the heat of the skillet mixture and season with sugar, fish sauce and vinegar and mix well. Turn off the heat and add the lime juice and soy sauce, if using. Add the drained fresh noodles and mix gently.
  • Put 2/3 of the crispy noodles onto a large heated serving dish. Add the cooked mixture, then the chopped jalapeno, cilantro and scallions and top with the remainder of the crispy noodles and serve. Alternately you can portion the ingredients out onto 4 dishes. Let diners scatter more cilantro, scallions, or finely diced jalapenos onto their serving as they wish.

Nutrition Facts : Calories 520.9, Fat 19.7, SaturatedFat 6.8, Cholesterol 120.7, Sodium 1071.1, Carbohydrate 44.1, Fiber 2.8, Sugar 8.6, Protein 41

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and noodles will give your mee krob the best flavor and texture.
  • Don't overcook the noodles: The noodles should be cooked al dente, or slightly firm to the bite. If you overcook them, they will become mushy and lose their flavor.
  • Use a large wok or skillet: A large wok or skillet will help you to stir-fry the noodles and vegetables evenly.
  • Stir-fry the noodles and vegetables over high heat: High heat will help to create a nice wok hei, or breath of the wok, which is a characteristic flavor of stir-fried dishes.
  • Add the sauce last: Adding the sauce last will help to prevent the noodles and vegetables from becoming soggy.
  • Serve immediately: Mee krob is best served immediately after it is cooked, while the noodles are still hot and crispy.

Conclusion:

Mee krob is a delicious and easy-to-make Thai fried noodle dish that can be enjoyed by people of all ages. With its vibrant colors, fresh flavors, and crispy texture, mee krob is a surefire hit at any party or gathering. So next time you're looking for a quick and tasty meal, give mee krob a try!

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