(Thai fried noodles in sweet-sour sauce)
4 to 6 servings
- Oil -- for deep frying
- Rice vermicelli noodles (see notes), broken into pieces -- 1/2 pound
- Eggs, beaten with 1 tablespoon water -- 2
- Firm tofu, thinly sliced -- 1/4 pound
- Oil -- 2 tablespoons
- Ground pork, ground -- 1/4 pound
- Shrimp, peeled and deveined -- 1/4 pound
- Garlic or garlic pickle, minced -- 1 tablespoon
- Scallions or shallots, minced -- 2 tablespoons
- Lime juice -- 3 tablespoons
- Fish sauce -- 2 tablespoons
- Brown or palm sugar -- 2 tablespoons
- Tomato paste -- 1 tablespoon
- Red pepper flakes -- 1/2 to 1 teaspoon
- Scallions, chopped -- 2
- Cilantro -- 1/2 bunch
- Mung bean sprouts -- 1 cup
- Thai or serrano chile pepper, sliced into thin rounds -- 3
- Heat the oil for deep frying oil in a wok, deep pot or deep fryer to 370°F. Add the rice noodles and fry, flipping them over, until they puff up. This should take just a few seconds. Remove with a slotted spoon, and set aside to drain on paper towels.
- Dip clean fingers into the beaten egg and then let the egg drip into the hot oil to make lacey strings. Remove the egg immediately with a slotted spoon to paper towels. Repeat until all egg is used up. Chop into small pieces, and set aside.
- Deep fry the sliced tofu until it browns. Remove with a slotted spoon, drain on paper towels and set aside.
- Pour all but 2 tablespoons of the oil out of the wok or deep pot. Add the pork and stir fry it, breaking it up, until it is cooked through, then remove to a plate. Add a little more oil if needed and stir fry the shrimp until it is just cooked through. Remove to the plate with the pork.
- Reduce heat to medium-low and add the garlic and minced scallions or shallots. Stir fry for 1 to 2 minutes, then stir in the lime juice, fish sauce, brown or palm sugar, tomato paste and red pepper flakes. Simmer over low heat until it is reduced to a syrupy consistency, 3 or 4 minutes.
- Stir half of the fried rice noodles into the sauce to coat. Then stir in the pork, shrimp and the remaining of the noodles. Mound noodles on a large serving platter.
- Top the noodles with a garnish of egg strips, tofu, chopped scallions, cilantro, sprouts and chiles. Serve immediately.
Mee Krob Variations
- For vegetarian mee krob, substitute soy sauce for the fish sauce, and eliminate the pork and shrimp.
- Eliminate some of the garnishes if you like. It's not necessary to have all of them.
- Rice vermicelli is also known as sen mee, rice stick noodles, mai fun or pancit bihon.