Mee Krob is a Thai dish influenced by Chinese cuisine. The name means “crispy noodles”. It is made with rice noodles and topped with a sweet and sour sauce characterised by an acidic flavour such as tamarind sauce or lime juice – Charinya Ruecha of @charinyas_kitchen
- 100 g dried thin rice noodle
- 30g shallots
- 100g palm sugar
- 100g white sugar
- 1 tbsp Tamarind sauce
- 1 tbsp lime juice
- 3 tbsp Tomato sauce
- 1 tbsp chilli sauce
- 1 tbsp salted Soy Bean
- 1 tbsp Fish sauce
- ½ tsp salt or to taste
- 80g Cashew nuts
- 2 g Kafir lime leaves
- 10 g Dried chilli or optional
- Oil to deep fry around 2 cups
1. Heat oil in a deep wok over medium heat until hot. Use a thermometer if you have one and wait for it to reach about 180 °C. Add only a small bunch of noodles each time. If the oil is hot enough the noodles should expand and be crispy within a second. Remove with a mesh skimmer and drain on a paper towel. Set aside.
2. Deep fry the cashew nuts, dried chilli and kafir leaves and set aside.
3. Remove most of the oil in the wok, retaining approximately 2 tbsp. Heat and stir-fry the shallots until fragrant, then add sugar and all sauces except the lime juice. When the sugar is dissolved and the sauce is thickening add the lime juice and taste, adjusting to obtain a balance of sweet, sour and salty flavours.
4. Reduce the heat, gently add the crispy noodles and gently mix in the sauce.
5. Top the noodles with the fried cashew nuts, fried chilli and fried kafir lime leaves.