MEE KROB (THAI FRIED NOODLE DISH)
Nice crispy meal with different textures and yummy flavor
Provided by barbara lentz
Categories Seafood
Time 30m
Number Of Ingredients 20
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
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Emmanuel Kirui
[email protected]Overall, I thought this dish was pretty good. It's not the best Thai food I've ever had, but it's definitely worth trying.
Abbass Ghosn
[email protected]This dish is a bit bland for my taste. I think I'll add some extra spices next time.
Catherine Mwangi
[email protected]I'm not sure what went wrong, but my Mee Krob turned out mushy. I think I might have overcooked the noodles.
Lata Lata
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Fozia Ch
[email protected]I love the fact that this dish can be made ahead of time. It's perfect for busy weeknights.
Otis Horsfall
[email protected]This dish is a great way to impress your friends. It's visually appealing and the flavors are amazing.
Tlhompho Ramohodi
[email protected]I've never had Mee Krob before, but I'm glad I tried it. It's a delicious and unique dish.
Sophie Marshall
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The dish turned out great!
Ayush Khadka
[email protected]I'm not a huge fan of Thai food, but I really enjoyed this dish. It's not too spicy and the flavors are well-balanced.
Soraia Hassani
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Audrina Morland
[email protected]I had some trouble finding all of the ingredients, but it was worth the effort. This dish is so unique and flavorful.
Sahoriar Sagor
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chili paste.
Fani Khokhar
[email protected]I love the crispy texture of the noodles and the sweet and savory sauce. This is a dish that I will definitely be making again.
Rasheed Bhai
[email protected]This recipe is a great way to use up leftover rice noodles. I also added some shrimp and vegetables to make it a complete meal.
vinod manda
[email protected]I've made this dish a few times now and it's always a hit. It's easy to make and the results are always delicious.
Sajid Gadkari
[email protected]This dish is a definite crowd-pleaser! The combination of flavors and textures is just perfect.