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Mee Krob Sweet and Sour Crispy Noodle Treats

Mee Krob is a traditional Thai dish consisting of crispy noodles coated in a sweet, tangy sauce, creating a delightful contrast in textures and flavors. Perfect for family gatherings or as a snack, this recipe is both delicious and economical.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

For the noodles
  • 3.2 oz dry thin rice vermicelli Look for thin rice noodles; they're crucial for achieving that puffy texture.
  • 3/4 cup shallots, thinly sliced Select fresh shallots for the best flavor and sweetness.
  • 1 egg large egg Acts as a binding element.
  • 1/2 teaspoon table salt Balancing flavors.
  • 1/2 cup roasted cashews, split in half Optional; adds crunchiness.
  • 2 tablespoons roasted pumpkin seeds Optional; nutty alternative to cashews.
For the sauce
  • 5.3 oz palm sugar, roughly chopped Essential for sweet, caramelized flavor.
  • 2 tablespoons fish sauce Look for high-quality brand for savory umami.
  • 2 tablespoons tamarind paste Adds characteristic tang; find it in Asian stores.
  • 2 tablespoons lime juice Freshly squeezed for maximum brightness.
  • 2 tablespoons Sriracha hot sauce Adjust according to your spice tolerance.
  • grated none zest of a lime For an additional citrus kick.
For frying and garnishing
  • neutral oil none for frying Choose canola or vegetable oil.
  • a handful none fried dried chilies Optional garnish for extra kick.
  • a handful none fried makrut lime leaves Optional; aromatic addition.

Method
 

Preparation
  1. Heat the oil for frying in a large wok or pot over medium heat until hot enough (around 450°F).
  2. Carefully pull the rice noodles apart into small bundles and cut them in half.
  3. Fry the makrut lime leaves and dried chilies until crispy (about 30 seconds), then remove and set aside.
Cooking
  1. Gradually drop the small noodle bundles into the hot oil, frying until puffed and golden brown (about 30 seconds). Remove and drain on paper towels.
  2. In a separate pan, sauté the shallots in 2 tablespoons of neutral oil until caramelized (about 5 minutes).
  3. Add the egg and scramble until cooked through.
  4. Stir in palm sugar, fish sauce, salt, tamarind paste, Sriracha, lime juice, and lime zest. Mix and cook until the sauce reaches 240°F.
  5. Toss the fried noodles into the sauce, mixing well to coat.
  6. Pack half of the noodle mixture into a lined baking dish, sprinkle with half the cashews and pumpkin seeds, then top with the remaining noodles and nuts.
  7. Let cool completely before cutting into pieces. Store in an airtight container.

Notes

These can be stored at room temperature for up to 3 days or refrigerated for about a week. To enhance flavors, consider adding fresh herbs or using different types of noodles.