MEE KROB (THAI FRIED NOODLE DISH)

Mee Krob (Thai Fried Noodle Dish) image

Provided by barbara lentz

Categories Seafood

Time 30m

Number Of Ingredients 20

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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