Recipe

Mee krob

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

Jul 31, 1975 2:00pm
  • 55 mins cooking
  • Serves 4
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Ingredients

Mee krob
  • 150 gram fresh firm silken tofu
  • vegetable oil, for deep-frying
  • 125 gram rice vermicelli noodles
  • 2 tablespoon peanut oil
  • 2 eggs, beaten lightly
  • 1 tablespoon water
  • 2 clove garlic, crushed
  • 2 fresh small red thai chillies, chopped finely
  • 1 green thai chilli, chopped finely
  • 2 tablespoon grated palm sugar
  • 2 tablespoon fish sauce
  • 2 tablespoon tomato sauce
  • 1 tablespoon rice wine vinegar
  • 200 gram minced pork
  • 200 gram cooked small prawns, shelled, chopped coarsely
  • 6 green onions, sliced thinly
  • 1/4 cup firmly packed fresh coriander leaves

Method

Mee krob
  • 1
    Pat tofu all over with absorbent paper; cut into slices, then cut each slice into 1cm (½-inch) wide matchsticks. Spread tofu, in single layer, on absorbent-paper-lined tray; cover with more absorbent paper, stand at least 20 minutes.
  • 2
    Meanwhile, heat vegetable oil in wok; deep-fry noodles quickly, in batches, until puffed. Drain on absorbent paper.
  • 3
    Using same heated oil, deep-fry drained tofu, in batches, until browned lightly. Drain on absorbent paper. Discard oil from wok.
  • 4
    Heat 2 teaspoons of the peanut oil in cleaned wok. Pour half of the combined egg and water into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. Heat 2 more teaspoons of the peanut oil in wok; repeat with remaining egg mixture.
  • 5
    Combine garlic, chillies, sugar, sauces and vinegar in small bowl; pour half of the chilli mixture into small jug, reserve.
  • 6
    Combine pork in bowl with remaining half of the chilli mixture. Heat remaining peanut oil in wok; stir-fry pork mixture about 5 minutes or until pork is cooked through. Add prawns; stir-fry 1 minute. Add tofu; stir-fry, tossing gently to combine.
  • 7
    Remove wok from heat; add reserved chilli mixture and half of the onion, toss to combine. Add noodles; toss gently to combine. Sprinkle with remaining onion, omelette strips and coriander.

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