Best Mee Krob Thai Fried Noodle Dish Recipes

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

Provided by Elisabetta47

Categories Curries

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

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

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

Mee Krob (Thai Fried Noodle Dish) image

Provided by barbara lentz

Categories Seafood

Time 30m

Number Of Ingredients 20

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

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