Mee Krob Thai Crisp Fried Noodles Recipes

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MEE KROB (THAI CRISP FRIED NOODLES)

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



Mee Krob (Thai Crisp Fried Noodles) image

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

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)

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



Mee Krob (Thai Fried Noodle Dish) image

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

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

MADHUR JAFFREY'S VEGETARIAN MEE KROB (CRISP NOODLES WITH TOFU

This uses rice vermicelli, called "mee" in Thailand. The vermicelli is first fried until crisp and then tossed with a hot, sweet, salty, and sour combo. This combo must be cooked until quite dry, else the vermicelli turns soggy. Once-upon-a-time, when living in L.A., I was addicted to this stuff at a Thai restaurant in the Valley. Now at home in Italy, I've altered the recipe to suit what's available to me here, and it is, in my husband's words, "Delizioso!" P.S. It looks time-consuming, but really isn't. As with all stir fries, if you do your prep ahead of time and have all your ingredients in ramekins or small bowls beside your stove-top, it comes together in a flash. I'm even planning to serve this to adventurous company and think the noodle prep can be done way early and held in paper towels for a successful, last-minute group meal. (Update: after posting I saw the nutritional data - yikes! I think it's incorrect in figuring in the 2 cups of oil on the ingredient list. Though there is frying involved, the noodles are really drained. With a non-stick pan or wok, you can cut the 1/4 oil down to 1 or 2 tablespoons to reduce the fat even further. It's so good, it's worth the splurge!)

Provided by Elisabetta47

Categories     Curries

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17



Madhur Jaffrey's Vegetarian Mee Krob (Crisp Noodles With Tofu image

Steps:

  • Soak noodles in hot (not boiling) water for 1 minute, until softened.
  • Drain immediately.
  • Combine salt, soy sauce, vinegar, sugar, ketchup, cayenne & black pepper in a small bowl.
  • Line 2 large platters with paper towels.
  • Heat oil in wok or sauce-pan over high flame to very hot (200°C or 390°F).
  • Throw in small handful of drained noodles & fry first side for 30-40 seconds.
  • Turn thin pancake to fry an additional 30-40 seconds.
  • Noodles should turn lovely reddish-golden color.
  • Remove with slotted spoon and drain on paper-towelled platters.
  • Repeat for rest of noodles.
  • Remove all but a scant 1/4 c oil & continue in wok or add to large, non-stick fry-pan.
  • Over medium flame, add shallots, garlic, & chilies.
  • Stir until shallots are lightly browned.
  • Add tofu strips and stir for 1 minute.
  • Break all eggs into pan and stir for 1 minute, breaking up yolks.
  • Add the soy sauce/ketchup/vinegar, etc. mixture.
  • Stir and fry until eggs have completely solidified.
  • Reduce heat to medium-low and continue stirring and frying about 15 minutes, until the mixture is completely dry.
  • Just before serving, break up and toss noodles with egg mixture, lemon peel, parsley and bean sprouts.

Nutrition Facts : Calories 873.2, Fat 77.8, SaturatedFat 13.7, Cholesterol 176.2, Sodium 896.8, Carbohydrate 35.8, Fiber 1.3, Sugar 7.5, Protein 10.8

6 ounces rice vermicelli
2 cups peanut oil, for frying
1/2 cup shallot, finely chopped
1 tablespoon garlic, minced
2 green chilies, fresh, minced
8 ounces tofu, cut into julienne strips
5 large eggs
1 teaspoon salt
2 tablespoons soy sauce
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons ketchup
1/2-1 teaspoon cayenne pepper (to taste)
1/4 teaspoon ground black pepper
1/2 lemon peel, cut into very thin, 1-inch-long strips
1/4 cup parsley, minced
1 cup fresh bean sprout

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