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
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
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
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
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
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
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